| Manduguk | |
|---|---|
Manduguk |
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| Korean name | |
| Hangul | 만두국 |
| Hanja | 饅頭국 |
| Revised Romanization | mandu guk |
| McCune–Reischauer | mandu kuk |
Manduguk (Korean pronunciation: [manduk͈uk̚] is a variety of Korean soup (guk) made by boiling mandu (dumplings) in a beef broth.[1]
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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 (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.[3]
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]
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