Mandu-guk: Garlicky and flavorful, the Korean dumpling soup is also known as a dish served during Seollal (설날) or the Lunar New Year with many Koreans opting to substitute the rice cake (tteok,떡) to mandu (만두).
Usually served with beef stock as its broth, the mandu packets are usually filled with shrimp and chives – sometimes even with kimchi to amplify the taste, with the tasty beef broth seeping in. Traditionally, however, the broth is made with anchovies, shiitake mushroom stems and onion, which has a lighter and cleaner taste compared with the beef broth. The beaten eggs give more texture and taste to the soup.
The mandu has made its appearance first in the Goryeosa records of the 14th century, then called sanghwa (쌍화) or gyoja (교자). This became a regional dish of what is now known as North Korea’s territories, namely Pyongan (where Pyeongyang is located) and Hamgyeong where flour were cultivated.
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