Manduguk

Manduguk is a traditional Korean soup made primarily from Mandu (dumplings) and broth. The dish is often consumed during the Korean New Year as it is believed to bring good luck.

History

The history of Manduguk dates back to the Goryeo dynasty, where it was a part of royal court cuisine. The dish was originally known as "byeongsi" but was later renamed to Manduguk during the Joseon dynasty.

Preparation

The preparation of Manduguk involves several steps. The main ingredient, Mandu, is a type of Korean dumpling typically filled with a mixture of meat, tofu, green onions, and Korean spices. The dumplings are then boiled in a broth made from beef, anchovy, or kelp to create the soup. Additional ingredients such as egg, seaweed, and rice cake may also be added for extra flavor and texture.

Cultural Significance

Manduguk is traditionally consumed during the Korean New Year, known as Seollal. It is believed that eating Manduguk on this day helps to bring good luck for the coming year. The dish is also often served at birthday celebrations as a symbol of longevity and prosperity.

Variations

There are several regional variations of Manduguk across Korea. In the Jeolla region, the soup is often made with a spicy gochujang broth, while in the Gyeonggi region, a mild beef broth is more common. Some variations may also include additional ingredients such as kimchi or seafood.

See Also

• Korean cuisine
• List of soups
• List of dumplings