In today's world, Mandu-guk has become a topic of great relevance and interest to a wide variety of people. From its impact on society to its influence on the economy, Mandu-guk has generated numerous debates and generated growing interest in its study and understanding. In this article, we will explore different aspects related to Mandu-guk, analyzing its importance, its implications and its evolution over time. What is the role of Mandu-guk today? What has been its impact in various spheres of life? These and other questions will be addressed in order to provide a complete and detailed vision of this topic that is so relevant today.
Alternative names | Dumpling soup |
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Type | Guk |
Place of origin | Korea |
Main ingredients | Mandu |
88 kcal (368 kJ) | |
Korean name | |
Hangul | 만두국 |
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Hanja | 饅頭- |
Revised Romanization | mandu(-t)-guk |
McCune–Reischauer | mandu(-t)-kuk |
IPA | [man.du(t̚).k͈uk̚] |
Mandu-guk (만두국, 饅頭-) 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.
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.
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, a Joseon Dynasty cookbook, it was called "seokryutang" (석류탕). The exact era when manduguk got its modern name is unknown.
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.