| 词条 | Mandu-guk |
| 释义 |
| name = Mandu-guk | image = Mandu-guk.jpg | caption = | alternate_name = Dumpling soup | country = Korea | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Guk | course = | served = | main_ingredient = Mandu | minor_ingredient = | variations = | serving_size = 1 | calories = 88 | calories_ref = [1] | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|만둣국}} | hanja = {{lang|ko-Hant|饅頭-}} | rr = mandu(-t)-guk | mr = mandu(-t)-kuk | koreanipa = {{IPA-ko|man.du(t̚).k͈uk̚|}} }}Mandu-guk[2] ({{Korean|hangul=만둣국|labels=no}}) or dumpling soup[2] is a variety of Korean soup (guk) made by boiling mandu (dumplings) in a beef broth or anchovy broth mixed with beaten egg.[3] HistoryAccording 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.[4] Mandu was made and cooked in various ways, including manduguk. In the Korean royal court, the dish was called byeongsi ({{linktext|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.[5]Preparation and servingDumplings 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, shitake mushroom stems and onions. Towards the end of cooking, beaten eggs are added to the broth to create a richer taste and more green onions for flavor and garnish similar to the egg drop soup of the Chinese . Some variations make the broth from beef stock. The addition of tteok which is a cylindrical rice cake is common as well, changing the dish's name into tteok-mandu-guk.[2][6] See also
References1. ^{{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=pkr2020100&lang=kr&art_id=626|title=mandu-guk|website=Korean Food Foundation|language=ko|script-title=ko:만두국|access-date=16 May 2017}} 2. ^1 2 {{link language|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-16|layurl=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465}} 3. ^{{ko}} Manduguk at Doosan Encyclopedia 4. ^{{ko}} Mandu at Encyclopedia of Korean Culture 5. ^{{ko}} Manduguk {{webarchive|url=https://web.archive.org/web/20110610050728/http://100.nate.com/dicsearch/pentry.html?s=K&i=242418&v=44 |date=2011-06-10 }} at Encyclopedia of Korean Culture 6. ^{{ko}} Recipe for tteok manduguk, Naver kitchen External links
3 : Dumplings|Korean soups and stews|Anchovy dishes |
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