This is a supreme shortcut version. We took inspiration from this recipe: https://mykoreankitchen.com/manduguk-korean-dumpling-soup/ Our modifications: first, for the broth, we combined 6 cups water with 1.5 tsp Better Than Bouillon beef concentrate (from a jar). When that came to a boil, we added 1.5 tsp soy sauce, 1 minced garlic clove, ½ tsp black pepper, and 1 tsp Korean beef soup powder (sogogi dashida). Second, we separately boiled 1 bundle sweet potato cellophane noodles (dang myun) until al dente, rinsed, drained, and set aside. We also chopped two scallions and set them aside. Third, we brought the seasoned beef broth to a boil, and then added 8 large frozen beef and vegetable mandu and 1 ½ chopped scallions. We covered the pot and let the soup boil on medium heat until the dumplings were tender (about 7-8 mins). We served in a large bowl with about ½ cup of the cooked cellophane noodle, with the dumplings and soup poured overtop, garnished with chopped scallion (we had ½ scallion leftover). (Sept. 2020)
Note: The next time, we might make the Korean dashi broth (kombu and anchovy) in the MyKoreanKitchen recipe. Or if we start with Better Than Bouillon again, we would add 1 tsp microplaned ginger and an additional minced garlic clove to the broth. We also did not love the brand of mandu (The House Mandu), which was unremarkable in flavor and quite heavy. We may try Pulmuone bulgogi dumplings the next time.
Cooking Adventures 