Manduguk
Encyclopedia
Manduguk
Manduguk (manduk͈uk̚ is a variety of Korean soup (guk
) made by boiling mandu
(dumplings) in a beef broth.
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.
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.
. 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.
Some variations make the broth from anchovy
stock and directly add eggs to the soup in the manner of egg drop soup
. The addition of tteok
is common as well, making the dish tteok manduguk.
Manduguk (manduk͈uk̚ is a variety of Korean soup (guk
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 guk is more watery and a basic dish for the Korean table setting, and is usually eaten at home...
) made by boiling mandu
Mandu (dumpling)
Mandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti.In Korean cuisine, mandu generally denotes a...
(dumplings) in a beef broth.
History
According to the 14th century records of Goryeosa (고려사), mandu had already been introduced via Central Asia during the GoryeoGoryeo
The Goryeo Dynasty or Koryŏ was a Korean dynasty established in 918 by Emperor Taejo. Korea gets its name from this kingdom which came to be pronounced Korea. It united the Later Three Kingdoms in 936 and ruled most of the Korean peninsula until it was removed by the Joseon dynasty in 1392...
era. Mandu was called sanghwa (쌍화) or gyoja (교자) until the mid-Joseon Dynasty
Joseon Dynasty
Joseon , was a Korean state founded by Taejo Yi Seong-gye that lasted for approximately five centuries. It was founded in the aftermath of the overthrow of the Goryeo at what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul...
and became a local specialty of the Pyongan
Pyongan
P'yŏngan was one of the Eight Provinces of Korea during the Joseon Dynasty. P'yŏngan was located in the northwest of Korea. The provincial capital was P'yŏngyang.-History:P'yŏngan Province was formed in 1413...
and Hamgyong
Hamgyong
Hamgyŏng 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.-History:...
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 while in Eumsik dimibang
Eumsik dimibang
The Eumsik dimibang or Gyugon siuibang is a Korean cookbook written around 1670 by Lady Jang from Andong Clan, Gyeongsang Province during the Joseon Dynasty. The author was in the noble yangban class and the book is a manuscript written in hangul...
, a Joseon Dynasty
Joseon Dynasty
Joseon , was a Korean state founded by Taejo Yi Seong-gye that lasted for approximately five centuries. It was founded in the aftermath of the overthrow of the Goryeo at what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul...
cookbook, it was called "seokryutang" (석류탕). The exact era when manduguk got its modern name is unknown.
Preparation and serving
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 kimchiKimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
. 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.
Some variations make the broth from anchovy
Anchovy
Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
stock and directly add eggs to the soup in the manner of egg drop soup
Egg drop soup
Egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added...
. The addition of tteok
Tteok
Tteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...
is common as well, making the dish tteok manduguk.
See also
- ManduMandu (dumpling)Mandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti.In Korean cuisine, mandu generally denotes a...
, dumpling - Tteokguk, rice cake soup
- KalguksuKalguksuKalguksu is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer...
, knife-cut noodle soup - KreplachKreplachKreplach are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup. They are similar to Italian tortellini and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin...
, dumpling soup
External links
- Winter foods at Korea Tourism Organization official site
- Korean soups, Life in Korea
- Recipe for manduguk
- Recipe for Mandu Doenjang Guk at Messy Witchen