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Mandu-guk
Korean dumpling soup From Wikipedia, the free encyclopedia
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Mandu-guk[2] (Korean: 만둣국) or dumpling soup[2] is a variety of Korean soup (guk) made by boiling mandu (dumplings) in a beef broth or anchovy broth mixed with beaten egg.[3]
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History
According to the 14th-century history text Goryeosa, mandu had already been introduced via Central Asia during the Goryeo period. Mandu was called sanghwa (쌍화) or gyoja (교자) until the mid-Joseon period. It became a local specialty of the Pyongan and Hamgyong regions, as both wheat and buckwheat – the main ingredients for flour – were mainly cultivated in the north.[4]
Mandu was made and cooked in various ways, including manduguk. In the Korean royal court, the dish was called byeongsi (병시) while in Ŭmsik timibang, a Joseon-era cookbook, it was called seokryutang (석류탕). It is not known when mandu-guk began to go by its current name.[5]
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Preparation and serving
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Dumplings are made by rolling out thin circles of dough, creating a half-moon shape and filling them with a mixture of minced meat, vegetables, tofu and sometimes kimchi. The dumplings are then boiled in a broth traditionally made by boiling anchovies, shiitake mushroom stems and onions.
Some variations make the broth from beef stock. The addition of tteok, a cylindrical rice cake, is common as well, changing the dish's name into tteok-mandu-guk.[2][6]
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See also
References
External links
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