Mandu-guk

About the dish

In the northern provinces, where wheat flour was precious, mandu were shaped by hand for Seollal and the other great holidays. Manduguk — those dumplings simmered in a clear broth — still summons the warm scene of a whole family gathered to fold them together.

Key ingredient

Wheat flour (milgaru) — an energy source rich in carbohydrates and plant protein (gluten), with B vitamins and dietary fiber; the base of noodles, dumplings, jeon and countless flour dishes. Harvested in early summer, grown nationwide.

Ingredients

Main: dumplings, beef-bone broth, egg, scallion, gim · Seasoning: soup soy sauce, minced garlic, salt, pepper

Simple recipe

1. Make an anchovy and kelp broth.
2. Shape or prepare the dumplings.
3. Add the dumplings to the boiling broth and cook until they float.
4. Season with soup soy sauce and minced garlic.
5. Top with egg ribbons, gim and scallion.

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A Glass · Traditional pairing