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Spicy and sour mandu soup
Rich and spicy-sour kimchi hot pot, a harmonious blend of fermented kimchi, delicious mandu, and piping hot, authentic Korean broth.
LevelAverage
Time45 minutes
Portion2-3 people
MAIN INGREDIENTS
Fresh Tiger Prawns
200 g
Mixed Spices
160g
Squid Ink
150g
Mixed Vegetables
270g
HOW TO DO
1
Preparation
Clean shrimp and squid, cut into bite-sized pieces; slice lemongrass, galangal, and shallots; halve mushrooms and coconut core.
2
Processing
Boil the broth with aromatic spices (lemongrass, galangal, kaffir lime leaves, etc.), strain to get clear liquid, then add fresh coconut water. Season to taste with tom yum paste. Add mandu dumplings and seafood and cook until done.
3
Present
Serve the dish in a large bowl, top with sawtooth coriander, cilantro, and a few slices of fresh chili.
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