Korean Mandooguk Dumpling Soup (paleo, AIP)
Recipe type: Paleo, autoimmune protocol (AIP)
Cuisine: Korean, soup
Prep time: 
Cook time: 
Total time: 
Serves: About 4 servings
  • 5 cups of stock (grassfed beef, chicken, pork, or veggie)
  • 5 cups of water
  • 3 cloves garlic
  • 1 tb minced ginger
  • 1 onion
  • 1 tb coconut aminos
  • 8-11 mandoo dumplings
  • 1 tsp sea salt
  • Some kind of sliced meat (typically beef/skirt steak, I used AIP pork sausage and shredded leftover rotisserie chicken)
  • 2 sheets roasted seaweed, cut into bite-sized pieces
  • 2 green onions/scallions
  • ½ cup sliced purple cabbage (optional)
  • 1 fried egg, sliced in strips (optional, non-AIP)
  1. Boil stock and water with ginger, garlic, and onion for about 10 minutes.
  2. Add meat and salt + aminos, cook for another 5 minutes.
  3. Add seaweed, scallions, cabbage, egg, and dumplings. If the dumplings are fresh, only need to cook for a couple minutes (if frozen, cook for 5 mins or so - don't overcook or they may fall apart).
  4. Serve with kimchi and seasoned seaweed banchan (side dishes ;)!
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/korean-mandooguk-dumpling-soup/