Place of origin
|Dumpling (mandu), beef broth|
|Revised Romanization||mandu guk|
According to the 14th century records of Goryeosa (고려사), mandu had already been introduced via Central Asia during the Goryeo era. Mandu was called sanghwa (쌍화) or gyoja (교자) until the mid-Joseon Dynasty and 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.
Mandu was made and cooked in various ways, including manduguk. In the Korean royal court, the dish was called byeongsi (餠匙) while in Eumsik dimibang, a Joseon Dynasty cookbook, it was called "seokryutang" (석류탕). The exact era when manduguk got its modern name is unknown.
Preparation and serving
Dumplings are made by rolling out thin circles of dough, creating a half-moon shape and filling with a mixture of minced meat, vegetables, tofu, and sometimes kimchi. The dumplings are then boiled in a broth made from beef brisket. The soup is placed in a bowl with stir-fried beef, scallions and gim added for garnish.
- Winter foods at Korea Tourism Organization official site
- Korean soups, Life in Korea
- Recipe for manduguk