Korean Manduguk Soup with Store-Bought Dumplings, 4 Servings

Check the 10 frozen mandu's package to see whether the filling is raw or already cooked and note the manufacturer's simmering time. Slice 1 scallion.

Bring 5 cups (about 1.2 L) chicken broth to a boil over medium-high heat in a medium pot. For a vegetarian version, choose vegetable dumplings and vegetable broth together.

Stir 2 tsp minced garlic and 1 tbsp soup soy sauce into the boiling broth. Leave optional salt and pepper adjustments until the end.

Add frozen dumplings one at a time and stir gently to stop sticking. Once they float, simmer another 1–2 minutes, but follow package cooking time and filling doneness rather than relying on floating alone.

If dumplings contain raw filling, check the center of the largest with a food thermometer: cook poultry filling to at least 74°C and ground beef or pork to at least 71°C, simmering longer as required.

If using egg, beat one and cook as a thin omelette on a lightly oiled skillet until fully set on both sides; slice thinly. Crumble optional half sheet of gim.

Divide dumplings and broth among four bowls, top with scallion and optional egg or gim, and serve hot. Adjust the number of dumplings for appetite and package size.

Chill leftovers within two hours, use refrigerated soup within 3–4 days or freeze, and reheat to 74°C.