Manduguk

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Manduguk
Korean.cuisine-Manduguk-01.jpg
Place of origin
Korea
Main ingredients
Dumpling (mandu), beef broth
Cookbook:Manduguk  Manduguk
Manduguk
Hangul 만두
Hanja
Revised Romanization mandu guk
McCune–Reischauer mandu kuk

Manduguk (Korean pronunciation: [manduɡuk] is a variety of Korean soup (guk) made by boiling mandu (dumplings) in a beef broth.[1]

History[edit]

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.[2]

Mandu was made and cooked in various ways, including manduguk. In the Korean royal court, the dish was called byeongsi () while in Eumsik dimibang, a Joseon Dynasty cookbook, it was called "seokryutang" (석류탕). The exact era when manduguk got its modern name is unknown.[3]

Preparation and serving[edit]

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.[1][3]

Some variations make the broth from anchovy stock and directly add eggs to the soup in the manner of egg drop soup.[4] The addition of tteok is common as well, making the dish tteok manduguk.[5]

See also[edit]

References[edit]

  1. ^ a b (Korean) Manduguk at Doosan Encyclopedia
  2. ^ (Korean) Mandu at Encyclopedia of Korean Culture
  3. ^ a b (Korean) Manduguk at Encyclopedia of Korean Culture
  4. ^ (Korean) Manduguk recipe, Naver kitchen
  5. ^ (Korean) Recipe for tteok manduguk, Naver kitchen

External links[edit]