I think I have already talked about the history of mandu in my recipe on how to make mandu. If you have not seen it, you can check it out here. I am actually not sure whether or not I have touched on the topic, so I will give a run down of it here.
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 (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.
There are various ways that mandu's can be styled or prepared in i.e. different fillings. Often they 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. 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.
Today I will just be showing you how to make a simple manduguk. And now to the recipe:
Ingredients
Broth
300g beef
11 cups water
Fragrant Seasoning
50g green onion
4 cloves garlic
Dumpling Skins
1½ cups wheat flour
½ tsp salt
5 tbsp water
Dumpling Filling
160g minced beef
160g cabbage kimchi
160g tofu
200g mung bean sprouts
Soup
5 cups water
1 tsp salt
10g watercress
1 tbsp wheat flour
1 tbsp edible oil
Seasoning
1 tsp salt
2 tsp minced green onion
1 tsp minced garlic
1 tbsp sesame salt
⅛ tsp ground black pepper
1 tbsp sesame oil
½ tbsp clear soy sauce
1 tsp salt
Vinegar Soy Sauce
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp water
Method
1. Put the beef and water into the pot, heat it up for 10 min. on high heat. When it boils, lower the heat to medium, continue to simmer it for 30 min. Add fragrant seasoning, simmer for another 20 min. Take out the beef from the broth, cool the broths down and filter broth.
2. Sprinkle salt on the wheat flour and knead with water. Wrap it with damp cotton cloths and let it sit for 30 min.
3. Remove the inside stuffs from cabbage Kimchi, chop the Kimchi finely, squeeze the Kimchi juice out.
4. Wrap the tofu with cotton cloths, mash by squeezing.
5. Wash the mung bean sprouts.
6. Panfry the watercress after coating with wheat flour and beaten egg.
7. Panfry egg for garnish, cut them into 2cm diaper shape.
8. . Blend vinegar soy sauce.
9. Pour water into the pot, heat it up for 5 min. on high heat. When it boils, scald mung bean sprouts with salt for 2 min. chop it into 0.5 cm-long, and squeeze water out.
10. Mix minced beef, Kimchi, tofu, and mung bean sprouts all together, and season with seasoning.
11. Roll and press dumpling dough into 0.2cm-thick and 7~8cm diameter round disk.
12. Put the filling stuffs onto the dumpling skin, fold it into half. Pinch the both edges together roundly.
13. Pour the broth into the pot, heat it up for 6 min. on high heat. When it boils, season with clear soy sauce and salt to make dumpling soup.
14. When it boils again, add dumplings, boil it for 4 min. When the dumplings float on the surface of the broth, lower the heat to medium, continue to boil it for another 4 min.
15. Fill the dumpling soup in a bowl, garnish with watercress and egg strips. Serve with vinegar soy sauce.
And there you have it. A hearty dish to satisfy you needs and warm you up on a cold day like today.
That is it from me today, but I promise to be back with more recipes these two weeks. Maybe a post every other day... Until then, stay healthy, safe and warm.
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