Ingredients with Measurements:
- 1 lb ground pork
- 1 cup chopped kimchi
- 1/2 cup chopped scallions
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 24-30 mandu (Korean dumplings)
- 8 cups chicken or beef broth
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 4 eggs, beaten
- 2 cups cooked rice
Special equipment needed:
- Large pot
- Mixing bowl
- Ladle
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, kimchi, scallions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well.
2. Take a mandu wrapper and place a tablespoon of filling in the center. Wet the edges with water and seal the mandu. Repeat with remaining wrappers and filling.
3. In a large pot, bring the chicken or beef broth to a boil. Add gochujang, gochugaru, fish sauce, and rice vinegar. Stir well.
4. Add the mandu to the pot and cook for 5-7 minutes or until they float to the surface.
5. Reduce heat to medium-low and let the soup simmer for 10-15 minutes.
6. Slowly pour in the beaten eggs while stirring the soup.
7. Serve hot with cooked rice.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 40g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork.
- Chopped cabbage or spinach can be used instead of kimchi.
- Vegetable broth can be used instead of chicken or beef broth.
- Apple cider vinegar can be used instead of rice vinegar.
Variations:
- Add sliced mushrooms to the soup.
- Use tofu instead of meat for a vegetarian version.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Wetting the edges of the mandu wrapper with water helps to seal them.
- Don't overcrowd the pot with mandu, as they may stick together.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
Storage instructions:
Leftover soup can be stored 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 chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Kimchi, pickled vegetables, and Korean-style fried chicken
Suggested side dishes:
Steamed rice, Korean-style pancakes (jeon), and stir-fried vegetables
Troubleshooting advice:
- If the soup is too spicy, add more broth to dilute the heat.
- If the mandu fall apart, make sure to seal the edges well and don't overcook them.
Food safety advice:
- Make sure to cook the mandu thoroughly to avoid any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Manduguk is a traditional Korean soup made with dumplings (mandu) and broth. It is often served on Lunar New Year's Day and is believed to bring good luck and prosperity.
Flavor profiles:
Spicy, savory, and slightly sour
Serving suggestions:
Serve hot with cooked rice and garnish with chopped scallions and sesame seeds.
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Region: Korean