Ingredients with Measurements:
- 1 pound ground pork
- 1/2 cup chopped onion
- 1/2 cup chopped green onions
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package of firm tofu, cut into small cubes
- 1 package of mandu (Korean dumplings)
- 8 cups of water
- 2 tablespoons of beef bouillon powder
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1/2 cup of sliced green onions
- 2 hard-boiled eggs, sliced
Special equipment needed:
- Large pot
- Mixing bowl
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, chopped onion, chopped green onions, chopped garlic, chopped ginger, soy sauce, sesame oil, salt, and black pepper. Mix well.
2. Take a small amount of the pork mixture and wrap it around a mandu. Repeat until all the mandu are wrapped.
3. In a large pot, bring 8 cups of water to a boil. Add beef bouillon powder, gochugaru, gochujang, fish sauce, and sugar. Stir well.
4. Add the mandu to the pot and cook for 5 minutes.
5. Add the tofu cubes to the pot and cook for an additional 5 minutes.
6. Add the sliced green onions to the pot and cook for 1 minute.
7. Ladle the soup into bowls and top with sliced hard-boiled eggs.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 1500mg
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground chicken.
- Firm tofu can be substituted with soft tofu.
- Mandu can be substituted with wontons or dumplings from other cuisines.
- Beef bouillon powder can be substituted with chicken bouillon powder or vegetable bouillon powder.
- Gochugaru can be substituted with cayenne pepper or red pepper flakes.
- Gochujang can be substituted with sriracha or hot sauce.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as sliced carrots, sliced mushrooms, or spinach to the soup.
- Use vegetable broth instead of water and beef bouillon powder to make the soup vegetarian.
- Use chicken broth instead of water and beef bouillon powder to make the soup lighter.
- Add rice cakes to the soup for a chewy texture.
Tips and tricks:
- Make sure to wrap the mandu tightly so that the filling does not fall out during cooking.
- Use a slotted spoon to remove the mandu from the pot to prevent them from breaking apart.
- Adjust the amount of gochugaru and gochujang according to your spice preference.
- Use fresh ginger and garlic for the best flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions and hard-boiled eggs.
Garnishes:
- Sliced green onions
- Hard-boiled eggs
- Sesame seeds
- Chopped cilantro
Pairings:
- Kimchi
- Steamed rice
- Korean fried chicken
Suggested side dishes:
- Japchae (Korean glass noodles)
- Banchan (Korean side dishes)
- Korean pancake (jeon)
Troubleshooting advice:
- If the soup is too spicy, add more water or broth to dilute the heat.
- If the mandu break apart during cooking, make sure to wrap them tightly next time.
Food safety advice:
- Make sure to cook the pork and mandu thoroughly to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Manduguk is a traditional Korean soup made with mandu and beef broth. Tofu is a modern addition to the recipe, adding a vegetarian protein source to the dish.
Flavor profiles:
The soup is savory, spicy, and comforting. The pork filling in the mandu adds richness to the broth, while the tofu adds a soft texture.
Serving suggestions:
Serve the soup hot with a side of kimchi and steamed rice.
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Region: Korean