 | |
| Alternative names | Dumpling soup |
|---|---|
| Type | Guk |
| Place of origin | Korea |
| Main ingredients | Mandu |
| 88 kcal (370 kJ)[1] | |
| Korean name | |
| Hangul | 만둣국 |
| Hanja | 饅頭국 |
| RR | mandutguk |
| MR | mandukkuk |
| IPA | [man.du(t̚).k͈uk̚] |
Mandu-guk[2] (Korean: 만둣국) ordumpling soup[2] is a variety ofKorean soup (guk) made by boilingmandu (dumplings) in a beef broth or anchovy broth mixed with beaten egg.[3]
According to the 14th-century history textGoryeosa,mandu had already been introduced via Central Asia during theGoryeo period.Mandu was calledsanghwa (쌍화) orgyoja (교자) until the mid-Joseon period. It became a local specialty of thePyongan andHamgyong 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, includingmanduguk. In the Korean royal court, the dish was calledbyeongsi (병시) while inŬmsik timibang, a Joseon-era cookbook, it was calledseokryutang (석류탕). It is not known whenmandu-guk began to go by its current name.[5]
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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 sometimeskimchi. 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 oftteok, a cylindrical rice cake, is common as well, changing the dish's name intotteok-mandu-guk.[2][6]
