How to Make Perfect Saeuwanjatang: Traditional Korean Recipe with Nutrition Facts

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

Discover Saeuwanjatang (Shrimp Meatball Soup), a cherished Korean dish. This **Saeuwanjatang recipe** offers an authentic guide to preparing this comforting Korean food. You’ll learn to craft succulent meatballs and assemble a light, nourishing soup, perfect for any meal. This guide is based on official MFDS (Ministry of Food and Drug Safety) data, ensuring trusted methods and nutritional accuracy.

## History of Saeuwanjatang

Saeuwanjatang holds a special place in Korean culinary tradition, often served at family meals. It highlights the natural sweetness of shrimp and fresh vegetables. This clear, light soup embodies a preference for clean, subtle flavors, making it a timeless, elegant Korean dish. Its gentle preparation reflects a long-standing appreciation for ingredients’ intrinsic taste, making it a beloved component of traditional Korean cuisine.

## Ingredients

For authentic Saeuwanjatang, using MFDS-specified quantities:

* Saeu (Shrimp): 5 pieces (minced, peeled, deveined)
* Cheonggyeongchae (Bok Choy): 20g (separated leaves)
* Dalgyal (Eggs): 2 pieces (one for meatballs, one for garnish)
* Chikin Yuksu (Chicken Broth): 200g
* Jeonbun (Starch): 30g (potato or cornstarch)
* Huchutgaru (Black Pepper Powder): 0.01g
* Yoriseul (Cooking Wine): 20g (mirin or rice wine)
* Sogeum (Salt): 0.2g (for meatballs)

## Steps: Making Saeuwanjatang

1. **Prepare Meatballs:** Mince shrimp. Combine with 1 egg, jeonbun, huchutgaru, yoriseul, and sogeum. Mix well. Form into small, uniform meatballs.

2. **Cook Meatballs:** Simmer chicken broth in a pot. Gently drop meatballs into broth; cook 3-5 minutes until they float and are thoroughly cooked. Remove them from the broth.
3. **Finish Soup:** Add bok choy to the broth, cooking for 1-2 minutes until tender-crisp. Lightly beat the remaining egg. Return the cooked meatballs to the pot. Slowly drizzle the beaten egg into the simmering soup, stirring gently to create delicate egg ribbons. Serve immediately.

## Nutrition

Based on official MFDS data, a single serving of Saeuwanjatang contains:

| Nutrient | Amount |
| :——- | :——– |
| Calories | 13.4 kcal |

*Note: Other nutritional data was not specified in the provided MFDS dataset for this recipe.*

## Mom’s Tips for Saeuwanjatang

* **Don’t Overmix:** Overmixing the shrimp paste toughens the meatballs. Mix gently until just combined for a tender texture.
* **Chill Dough:** If your shrimp mixture feels too soft to form, chill it in the refrigerator for 15-20 minutes. This helps the meatballs hold their shape better.
* **Gentle Heat:** Always cook the meatballs in a gentle simmer, not a rolling boil. A strong boil can cause the delicate meatballs to break apart.

## FAQ

**Q: Can I use frozen shrimp?**
A: Yes, you can use frozen shrimp. Ensure they are fully thawed and patted dry before mincing to avoid watery meatballs that may not bind well.

**Q: What pairs well with this soup?**
A: Saeuwanjatang is perfect with steamed rice and various banchan (Korean side dishes), or as a light, comforting soup alongside other Korean meals.

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