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