Mandu-guk (Korean cuisine): Mandu-guk (Korean: 만두국, 饅頭 -) or dumpling soup is a variety of Korean soup (guk) made by boiling mandu dumplings in beef broth or broth of anchovy mixed with a beaten egg.
History: According to the 14th century records of Goryeosa (고려사), the mandu had already been introduced via Central Asia during the time of Goryeo.
The mandu was called sanghwa (쌍화) or gyoja (교자) until the middle of the Joseon dynasty and became a ...
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