(Cheerful musi) (whistling)
- Hi, everybody.
How are you doing these days?
It's cold outside.
We want to be cozy with some really hearty food.
I'm going to introduce you to
a really easy and delicious recipe today.
Are you interested in it?
It's called dumpling soup.
In Korean, mandu-guk.
Mandu means dumplings.
Guk means soup, so mandu-guk.
Let's make a delicious mandu-guk.
Over the years, I've already posted
a few recipes of how to make a mandu with different fillings
and also how to make a wrapper.
I made steamed the mandu,
pa- fried the mandu,
but I didn't make mandu-guk video.
So, a lot of the people, requested this recipe.
To make delicious mandu-guk,
we've got to make delicious stock first.
I'm going to use beef brisket.
And then make nice stock
and then just a dump, homemade mandu.
That's a dumpling soup.
You guys might be thinking,
"oh, I don't have a time to make a homemade mandu,
what should I do?"
You can use just store-bought mandu.
I bought some frozen mandu from a Korean grocery store.
I'm going to show you later.
Let's make stock first.
Add eight cups of water.
I'm going to bring my brisket.
This brisket has to be really delicious.
When you buy brisket,
it should be a bit of fat inside.
Let's cut brisket.
Just a little bit of fat is delicious,
it makes the soup more flavorful.
Sometimes brisket doesn't have any fat, it's not tasty.
When you boil this, it has to be a little bit fat.
This is half a pound brisket.
And three garlic cloves.
The brisket, garlic,
We are waiting until this water is boiling.
Now I'm going to make jidan.
Jidan is egg, a kinda paper.
I'm going to separate the egg white and yolk
and then make really thin paper.
I can use as a garnish later.
I'll just make it right now.
Just a little bit.
A little salt, pinchy pinch.
Some stringy things, in egg yolk.
Take it out.
Brisket and garlic.
And then turn down the heat to medium.
This is vegetable oil, a little bit.
Wipe it off with a paper towel.
Then turn off the heat.
It's hot, still hot.
(egg sizzles)
Turn off the heat,
With the leftover heat, we still can cook this.
So that it's not going to go brown.
I'm going to flip over, so it's cooked.
Yellow paper is done!
And here, let's do white.
Same way.
And wipe off with a paper towel and turn off.
When you make this, you have to use a non-stick pan.
If your pan is sticky,
you can't make beautiful egg paper.
I always keep my non-stick pans in really
some secret place,
and then nobody can touch this. (laughs)
Let's flip over.
I'm going to cut this into thin strips.
So I'll wait until it's cooled down.
Store-bought mandu.
You can go to Korean store, and
in the frozen section, you can find this.
I found it, this is kimchi mandu.
There is kimchi inside.
Kimchi dumplings with pork,
but you can choose any kinds
of your favorite fillings inside.
And I'll bring my homemade mandu.
It' shrimp mandu.
So shrimp mandu and beef brisket stock will go well together.
Think about it, it's shrimp, a seafood and beef.
Perfectly, they go well together.
This is my mandu, homemade mandu.
When I make shrimp mandu,
it's pleated, kinda mandu shape.
Fold it nice and beautifully.
But for mandu soup, I prefer
it looks like a hat, hat shape.
This is my mandu, shrimp mandu.
Have you guys made this?
When I make mandu-guk, I use this style.
I will add one egg in the last minute.
30 minutes passed, let's check this out!
It looks great.
My brisket is very tender right now.
How many mandu you can eat,
this size of mandu?
You can think about how many mandu.
I would choose, seven per person.
So I'm going to add 14.
It's 14 mandu.
Let's turn up the heat to medium high.
And cover.
We need to add green onion.
This is green onion, large green onion called dae-pa.
And if you don't have this, use just green onions.
two green onions.
But I have one, so I'm going to use this.
More tasty.
See this?
It's floating, floating to the surface.
One tablespoon fish sauce.
This guys are sensitive, it's going to be broken easily.
Use a wooden spoon for this.
Nicely cooked.
Let's taste!
Very good.
And then, green onion.
Just, this guy is broken.
It's okay, one broken will make it more tasty.
Let's add egg.
Just wait about 20 or 30 seconds.
And then sesame oil and ground black pepper.
About half a teaspoon.
All done, so I'm going to remove from the heat.
Nice!
So this is mandu-guk.
And let's garnish this.
This egg paper, as I told you,
this is like when you have some party,
You want to make it really nice looking, then make it,
but with family, you don't have to make this, right?
But I like to show you a really beautiful way.
That's why I made it.
This is optional.
We made a mandu-guk today.
It's easy, isn't it?
Really colorful and tasty looking.
The kimchi, my winter kimchi.
I have some other side dishes in the refrigerator.
but I don't need anything else.
Mmm, mmm, nice!
Brisket stock is so delicious.
Mandu, good looking mandu.
Mmm.
Shrimp flavor, so tasty.
Succulent, juicy.
Texture of the shrimp is very springy
and chopped Asian chives and tofu,
soft tofu is really melting in my mouth.
I want some brisket too.
(spirited music)
Delicious.
Today is, a lot of snow we have.
I feel really cozy.
After eating this soup, I'm going to go out.
Today we made Korean dumpling soup, mandu-guk.
Enjoy my recipe.
See you next time, bye!