Pyongyang Manduguk

Overview

Pyongyang Manduguk is a northern Korean clear dumpling soup known for its restrained seasoning, translucent broth, and light, generous dumplings. Rooted in court and home traditions from the capital of the North, it emphasizes clarity and balance: a delicate stock, hand-formed wrappers, and a mild filling that celebrates clean flavors rather than heat. Served at holidays and family gatherings, it embodies hospitality and quiet comfort in a single bowl.

Ingredients

• beef brisket
• water
• dried kelp
• daikon radish
• onion
• garlic
• scallions
• soy sauce
• kosher salt
• black pepper
• sesame oil
• firm tofu
• napa cabbage
• mung bean sprouts
• garlic chives
• egg
• all-purpose flour
• roasted seaweed

Preparation

Make the broth

In a large pot, combine water, beef brisket, dried kelp, daikon radish, onion, and garlic. Bring to a gentle simmer, skimming as needed. Remove the dried kelp once it softens. Continue simmering until the beef brisket is tender and the stock tastes deep and clean. Strain the broth, reserving the beef brisket for the filling. Season the clear broth lightly with kosher salt and a touch of soy sauce, keeping it subtle.

Prepare the filling

Press the firm tofu to remove moisture, then crumble it. Finely chop the reserved beef brisket. Blanch the napa cabbage and mung bean sprouts in seasoned water with a pinch of kosher salt, squeeze dry, and chop. Toss the mixture with minced garlic chives, a drizzle of sesame oil, a small splash of soy sauce, and pinches of kosher salt and black pepper until cohesive but delicate.

Make the wrappers

Mix all-purpose flour with a pinch of kosher salt and enough water to form a supple dough. Knead until smooth, cover, and let it relax. Roll into thin rounds.

Shape the dumplings

Place a spoonful of filling in each wrapper. Moisten the edges with water, fold, and seal, pressing out air for plump, well-shaped mandu.

Cook the soup

Bring the broth back to a gentle simmer and slide in the dumplings, stirring to prevent sticking. Beat an egg with a pinch of kosher salt. When the dumplings float and the wrappers look translucent, stream in the seasoned egg to create soft ribbons. Finish with sliced scallions.

How to serve and enjoy

Ladle the soup and mandu into warm bowls, top with more scallions and crumbled roasted seaweed, and offer extra black pepper or a drop of soy sauce at the table. The broth should taste quiet and comforting, letting the dumplings shine.

Notes and tips

• For a gentle broth, keep soy sauce minimal and rely on kosher salt to adjust seasoning at the end.
• If the filling feels dry, add a splash of cooled broth or a few drops of sesame oil for cohesion.
• Roll the all-purpose flour dough thin so the mandu feel light in the bowl.