Universal Korean Soup Stock Concentrate (Manneung-tang)

Ingredients

• 350 g Water (room temperature)
• 35 g Dasida (Korean soup stock powder) (Korean instant soup stock, fine granules)
• 35 g Fine Sea Salt (preferably fine grain for quick dissolution)
• 10 g MSG (Monosodium Glutamate) (enhances umami flavor)
• 15 g Soy Sauce (Light) (adds depth and slight color)
• 2 g Ground Black Pepper (freshly ground for aroma)

Instructions

1. Measure water

   Place the saucepan on the scale, tare it, and add 350 g of water.

   Time: PT1M

2. Add dry seasonings

   Add Dasida, fine sea salt, MSG, soy sauce, and ground black pepper to the water. Stir continuously until all powders are fully dissolved.

   Time: PT2M

3. Bring to a boil

   Place the saucepan over medium‑high heat and bring the mixture to a rolling boil.

   Time: PT5M

4. Simmer briefly

   Once boiling, reduce the heat to low and let it simmer for 5 minutes to let the flavors meld.

   Time: PT5M

5. Cool slightly

   Turn off the heat and allow the broth to sit for 2 minutes so the solids settle.

   Time: PT2M

6. Strain the concentrate

   Place a cheesecloth or fine mesh strainer over a clean container and pour the hot broth through, discarding the residue.

   Time: PT3M

7. Store

   Seal the container tightly. Store in the refrigerator for up to 2 weeks or freeze in portions for up to 3 months.

   Time: PT0M

Nutrition Facts

Calories

30

Protein

0 g

Carbohydrates

5 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Dasida (Korean soup stock powder): Chicken bouillon powder, Vegetable bouillon powder
• Instead of Fine Sea Salt: Kosher salt (use less), Regular table salt
• Instead of MSG (Monosodium Glutamate): Nutritional yeast (for a milder taste), Omit if sensitive
• Instead of Soy Sauce (Light): Tamari (gluten‑free), Coconut aminos
• Instead of Ground Black Pepper: White pepper, Ground coriander (different flavor)

Equipment Needed

• Medium saucepan
• Kitchen scale
• Wooden spoon or whisk
• Cheesecloth or fine mesh strainer (면보)
• Airtight storage jar or container

Critical Steps — Do Not Skip

• Fully dissolve all dry seasonings to avoid grainy texture.
• Do not over‑boil the concentrate; a brief simmer is enough.
• Strain through cheesecloth to remove any remaining solids.

Chef Tips from the Video

• For a richer umami profile, add a small piece of dried kelp (dashima) while simmering, then remove before straining.
• If you prefer a gluten‑free version, replace soy sauce with tamari or coconut aminos.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight jar.

Freezer: Up to 3 months; freeze in ice‑cube trays for easy portioning.

Room temperature: Not recommended; may spoil after a few hours.

Make-Ahead Tips

• Prepare a larger batch and freeze in ice‑cube trays; one cube is enough for 250 ml of soup.
• Label each batch with the date for easy rotation.