Ingredients with Measurements:
- 1 pound of seafood (shrimp, squid, and clams)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 8 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 package of mandu (Korean dumplings)
- 1 scallion, chopped
- 1 tablespoon of sesame oil
Special equipment needed:
- Large pot
- Strainer
- Soup ladle
Step-by-step instructions:
1. Rinse the seafood and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until fragrant.
4. Add the seafood to the pot and stir-fry for 2-3 minutes.
5. Add 8 cups of water to the pot and bring to a boil.
6. Add the soy sauce, fish sauce, salt, and black pepper to the pot and stir.
7. Reduce the heat to low and let the soup simmer for 20 minutes.
8. While the soup is simmering, cook the mandu according to the package instructions.
9. Once the soup is done simmering, strain the soup to remove the seafood and onion.
10. Return the soup to the pot and bring it back to a boil.
11. Add the cooked mandu to the pot and let it cook for 2-3 minutes.
12. Add the chopped scallion and sesame oil to the pot and stir.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 30g
Protein: 15g
Substitutions for ingredients:
- Any type of seafood can be used in this recipe.
- Vegetable oil can be substituted with any other cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
- Mandu can be substituted with any type of dumplings.
Variations:
- Add vegetables such as carrots, mushrooms, and spinach to the soup.
- Use chicken or beef instead of seafood.
- Add chili flakes or hot sauce for a spicy version.
Tips and tricks:
- Make sure to rinse the seafood thoroughly before using it in the soup.
- Cook the mandu separately and add it to the soup at the end to prevent it from falling apart.
- Adjust the seasoning to your liking by adding more or less soy sauce, fish sauce, salt, or black pepper.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
Kimchi, steamed rice, and Korean side dishes such as banchan.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more soy sauce or fish sauce to enhance the flavor.
Food safety advice:
Make sure to cook the seafood and mandu thoroughly to prevent foodborne illness.
Food history:
Manduguk is a traditional Korean soup made with dumplings and beef broth. Seafood Manduguk is a variation of this soup that uses seafood instead of beef.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean