Ingredients with Measurements:
- 1 pound ground pork
- 1 cup chopped kimchi
- 1/2 cup chopped scallions
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 30-40 mandu (Korean dumplings)
- 8 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 4 cups cooked rice
Special equipment needed:
- Large pot
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, chopped kimchi, chopped scallions, minced garlic, soy sauce, sesame oil, salt, black pepper, and beaten egg. Mix well.
2. Take a mandu wrapper and place a tablespoon of the pork mixture in the center. Fold the wrapper in half and seal the edges by pressing with your fingers. Repeat with the remaining mandu wrappers and pork mixture.
3. In a large pot, bring chicken broth to a boil. Add fish sauce, soy sauce, sesame oil, and black pepper. Stir well.
4. Add the mandu to the pot and cook for 5-7 minutes, or until the mandu float to the surface.
5. Serve the manduguk hot with cooked rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or chicken.
- Kimchi can be substituted with chopped cabbage or spinach.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Manduguk can be made with beef or chicken broth instead of chicken broth.
- Vegetarian manduguk can be made by using vegetable broth and omitting the pork.
Tips and tricks:
- To prevent the mandu from sticking together, dust them with flour before cooking.
- If you don't have mandu wrappers, you can use wonton wrappers instead.
Storage instructions:
- Store leftover manduguk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat manduguk in a pot over medium heat until heated through.
Presentation ideas:
- Serve manduguk in individual bowls with cooked rice on the side.
Garnishes:
- Garnish manduguk with chopped scallions and sesame seeds.
Pairings:
- Manduguk pairs well with Korean side dishes such as kimchi, pickled vegetables, and stir-fried vegetables.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Stir-fried vegetables
Troubleshooting advice:
- If the mandu wrappers are too thin, they may break during cooking. Use a thicker wrapper or double up on the wrappers.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Manduguk is a traditional Korean soup made with dumplings and broth. It is often eaten on New Year's Day for good luck.
Flavor profiles:
- Savory, umami, slightly spicy
Serving suggestions:
- Serve manduguk as a main dish for lunch or dinner.
Related Categories
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Region: Korean
Taste: Savory, Umami, Rich, Hearty, Comforting