''Mandu-guk'' * (, 饅頭-) or dumpling soup is a variety of

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

soup (''

guk ''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ...

'') made by boiling '' mandu'' (dumplings) in a beef broth or anchovy broth mixed with beaten egg.Manduguk
at Doosan Encyclopedia

History

According to the 14th century records of ''Goryeosa'' (고려사), ''mandu'' had already been introduced via Central Asia during the

Goryeo Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unificat ...

era. ''Mandu'' was called ''sanghwa'' (쌍화) or ''gyoja'' (교자) until the mid-

Joseon Dynasty Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and r ...

and became a local specialty of the

Pyongan Pyeong-an Province (, ) was one of Eight Provinces of Korea during the Joseon Dynasty. Pyeong'an was located in the northwest of Korea. The provincial capital was Pyeongyang (now Pyongyang, North Korea). History Pyeong'an Province was formed in ...

and

Hamgyong Hamgyong Province () was one of the Eight Provinces of Korea during the Joseon Dynasty. Hamgyŏng was located in the northeast of Korea. The provincial capital was Hamhŭng. Names The province was first established as Yonggil ( ko, 영길, , '' ...

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'' (병시) while in

Eumsik dimibang The ''Eumsik dimibang'' or ''Gyugon siuibang'' is a Korean cookbook written around 1670 by Lady Jang (張氏, 1598~1680) from Andong Clan, Gyeongsang Province during the Joseon Dynasty. The author was in the noble ''yangban'' class and the book ...

, a

cookbook, it was called ''"seokryutang"'' (석류탕). The exact era when ''manduguk'' got its modern name is unknown.Manduguk
at Encyclopedia of Korean Culture

Preparation and serving

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 ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

. 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 ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok' ...

, a cylindrical rice cake, is common as well, changing the dish's name into ''tteok-mandu-guk''.Recipe for tteok manduguk
Naver kitchen

References

External links

Winter foods
at Korea Tourism Organization official site
Korean soups
Life in Korea

{{Dumplings Dumplings Korean soups and stews Anchovy dishes Korean New Year foods

History

Preparation and serving

See also

References

External links