Escape the summer heat with a bowl of refreshing Naeng Manduguk, a Korean cold dumpling soup that's both light and incredibly satisfying. This vibrant dish offers a delightful balance of savory broth, chewy dumplings, and refreshing vegetables, making it the perfect summer meal. Forget heavy, hot soups; Naeng Manduguk is a culinary cool-down, a symphony of textures and flavors that will leave you feeling invigorated and ready to conquer the day. The subtle spice and delicate balance of ingredients are surprisingly easy to achieve, even for novice cooks.
Imagine the perfect combination of chilled broth, soft, handmade dumplings, and crisp, refreshing vegetables – all coming together in a harmonious bowl of culinary goodness. Ready to bring this taste of summer to your kitchen? Let's dive into the step-by-step process to create your own bowl of this delicious and refreshing cold dumpling soup.
Tools Needed
- Large bowl
- Knife
- Pot
- Colander
Ingredients
- Garlic: 8g
- Soy sauce: 4 spoons
- Brewed vinegar: 2 spoons
- Pear juice: 50g + 200g
- Sugar: 2 spoons
- Beef dashi: 1/2 spoon
- Red pepper powder: 5 spoons
- Corn syrup: 1.5 spoons
- Dongchimi radish pack
- Beef radish pack
- Cucumber
- Salt: 1g (for pickling cucumber)
- Eggs: 2
- Dumplings
- Sesame salt
- Black sesame seeds
- Mustard
Step-by-Step Instructions
Step 1. Prepare the Flavorful Base
- Chop 8g of garlic and add it to a large bowl. Add 4 spoons soy sauce, 2 spoons brewed vinegar, 50g pear juice, 2 spoons sugar, 1/2 spoon beef dashi, 5 spoons red pepper powder, and 1.5 spoons corn syrup. Mix well and let it age for at least 30 minutes (or 1-2 hours).
- Combine dongchimi radish pack, beef radish pack, 200g pear juice (same pear juice used in seasoning sauce), and 5 spoons vinegar. Mix well.
Step 2. Prepare the Toppings
- Cut the cucumber in half, slice it, and then slice it thinly. Optionally, pickle it with 1g of salt for added crunchiness.
- Beat two eggs, season with salt, and cook the egg yolk over low heat. Slice it thinly.
Step 3. Cook the Dumplings
- Boil the dumplings according to package directions. Once cooked, immediately transfer them to cold water to cool down.
Step 4. Assemble and Serve
- Mix the moisture from the drained cucumbers into the broth. Pour the cold broth over the drained dumplings in a bowl. Add the cucumber, egg yolk, sesame salt, and black sesame seeds.
Read more: Best Korean Beef Soup (Yukgaejang) Recipe - Authentic Flavor
Tips
- The broth needs to be cold for the best taste. Add mustard if desired.
- The seasoning sauce also pairs well with cold noodles. Consider adding boiled noodles from the remaining broth.
Nutrition
- N/A
FAQs
1. Can I use store-bought dumplings instead of making my own?
Absolutely! Store-bought dumplings work perfectly fine. Just make sure they're the type you'd typically use in soup.
2. What if I don't have all the vegetables listed in the recipe?
No problem! Feel free to substitute with whatever vegetables you have on hand. Cucumber, spinach, and carrots are all great options.
3. How long can I store leftover Naeng Manduguk?
Leftovers can be stored in the refrigerator for up to 3 days. The flavors will actually deepen slightly over time.
So there you have it – a refreshing and flavorful Naeng Manduguk ready to beat the summer heat! This recipe is easily adaptable to your preferences, so feel free to experiment with different vegetables and seasonings. Enjoy this delicious and surprisingly simple Korean cold soup!