Korean Wonton Soup (Mandu Guk)
Mmm, I love soup too! When I'm tired and not really feeling
like cooking I make Mandu Guk (Korean Wonton Soup). My mom used to make
this for me when I was sick but I crave it all the time. I usually buy
premade, frozen mandu at the local asian market or ask my mom to make
them for me. I wouldn't really use the frozen gyoza ones from a large
manufacturer since they don't have the same ingredients as Korean mandu
(which usually have kimchee, pork, noodles).
Put a pot of water on to boil and add a spoonful of dashi no moto (the
powdered beef broth) and little spoonful of powdered chili (get both of
these at an asian market). I would start with less of each of these and
taste as you go to make sure you have enough flavor. Add a smashed,
chopped clove or two of garlic, maybe some thinly sliced onion and
bring to a boil.
Then add some sliced duk (rice ovalettes, made from logs of rice cake),
then add the frozen mandu and simmer until cooked through, maybe 7-10
minutes. Depending how soft you like your duk, you change when you add
it. I like mine soft rather than chewy so I add it early on. ;-) Just
before it's finished, drop in an egg and swirl it to get ribbons (like
egg drop soup), top with sliced green onions and thinly shredded
seaweed laver. Sometimes I cheat and sprinkle on the stuff you can buy
in a little jar that you sprinkle on rice!