Mandu-guk () or dumpling soup is a variety of Korean soup (guk) 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 history text Goryeosa, mandu had already been introduced via Central Asia during the Goryeo period. Mandu was called sanghwa () or gyoja () 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. Mandu at Encyclopedia of Korean Culture
Mandu was made and cooked in various ways, including manduguk. In the Korean royal court, the dish was called byeongsi () while in Ŭmsik timibang, a Joseon-era cookbook, it was called seokryutang (). It is not known when mandu-guk began to go by its current name. 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. 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. Recipe for tteok manduguk, Naver kitchen
See also Tteokguk, rice cake soup Kal-guksu, knife-cut noodle soup Kreplach, dumpling soup Mokthuk, Tibetan soup dumplings Jhol momo, Nepalese soup dumplings
References
External links Winter foods at Korea Tourism Organization official site Korean soups, Life in Korea Recipe for manduguk