Cycle 14 – Item 97
12 (Wed) April 2023
(Kimchi) Mandu Guk
2.0
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
This mini-series shows the typical methods Koreans use to prepare mandu.
- Part 1: (Kimchi) Mandu Guk (14.097 (Kimchi) Mandu Guk)
- Part 2: Mul Mandu (14.101 Mul Mandu)
- Part 3: Jjin Mandu (14.108 Jjin (Son) Mandu) (see also 14.156 Mandu)
Mandu Guk = Dumpling Soup. The stock can be simple (e.g., anchovy) or more substantial (e.g., beef, beef bone), seasoned with soy sauce (I prefer Yeondu). Ingredients typically include base aromatics (e.g., sliced onions, minced garlic, chopped scallions), plus other components according to preference (e.g., ground beef, egg ribbons, sliced mushrooms/zucchini/carrot, crushed dried laver, rice cakes (ddeok)). One of the most popular/common soups in Korean cuisine, somewhere in the Top 10.
Notable renditions featured on GMTD:
-
- My version, with recipe (1.323 Ddeok Mandu Guk)
- At Pil-Dong Myeonok (2.201 Mandu Guk)
- With home-made mandu (4.169 Mandu Guk)
- At Hanseong Kalguksu (7.019 Kalguksu)
- W’s version (10.141 Ddeok Mandu Guk)
- At Onjeong Sonmandu, with kalgusku (11.289 Kal Mandu Guk)
- My mother’s version (13.027 Ddeok Mandu Guk)
- At Jaha Sonmandu (14.094 Pyeonsu)
Having grown up eating Mom’s northern-style food, I tend to prefer mandu that keeps the ingredients and seasonings down to a bare minimum (see for example 8.296 Mul Naeng Myeon).
But the mandu from Jaha Sonmandu are way too austere – bland – even for my tastes.
The soup was also bland.
(See also HANSIK)
(See also RESTAURANTS IN KOREA)