Kinja Eats: Mandu Guk

December 31, 2018

Kinja is currently looking to hire an experienced Sushi Chef. We would prefer someone with previous and varied experience preparing both traditional and modern Japanese Sushi. We are also looking for help in the kitchen as well as an additional server. The ability to work well with others and handle constructive advice is a must. We are an easy going family owned establishment so we are looking for someone who can fit in to that kind of an environment. At the same time we take our business very seriously in that we provide the highest quality ingredients and dishes that we can to our customers. If you are interested in and qualified for this position then please contact us

Daily Dish:

Mandu-guk

(Dumpling Soup)

Delicious, tender dumplings or sliced rice cake in a hearty beef broth with assorted vegetables. All topped with egg and seaweed crumbles. Try with a cup of our hot tea or sake.

Mandu-guk (만둣국) 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.

History

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.

Preparation and serving

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, 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.

https://en.wikipedia.org/wiki/Mandu-guk

Whether you want to take the chill out of day or just bring some warmth to your inner being our Dumpling Soup hits the spot. Come see us at our North Division location today and get a bowl for yourself.

Dish of the Day Author: Kinja