Mandu (food)
| Mandu | |
 Korean-style pan-fried mandu | |
| Korean name | |
|---|---|
| Hangul | |
| Hanja | |
| Revised Romanization | mandu |
| McCune–Reischauer | mandu |
Mandu are dumplings in Korean cuisine. First brought to Korea by the Mongols, they are similar to what are called pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazahk manty, and Uzbek mantou. It is also a cognate with the Chinese mantou, although mantou is a steamed bun rather than a dumpling.
In Korean cuisine, mandu generally denotes a type of filled dumplings similar to the Mongolian buuz and Turkish mantı, and some variations are similar to the Chinese jiaozi and the Japanese gyoza. If the dumplings are grilled or fried, they are called gunmandu (군만두). Mandu are usually served with a dipping sauce made of soy sauce and vinegar.
History
It is believed that mandu were first brought to Korea by Mongolians in the 14th century during Goryeo Dynasty.[1] The state religion of Goryeo was Buddhism, which discouraged consumption of meat. Mongolian domination of Goryeo relaxed the religious prohibition against consuming meat, and mandu was among the newly imported Mongolian dishes that included meat.
Another possibility is that mandu came to Korea at a much earlier period from the Middle East through the Silk Road.[2] To support this theory, historians point out that many cuisines based on wheat, such as dumplings and noodles, originated from Mesopotamia and gradually spread from there. It also spread east along the Silk Road, leaving many versions of mandu throughout Central and East Asia.
Varieties
Gunmandu
Gunmandu is pan-fried mandu, the Korean version of potstickers. The word literally means "roasted, broiled, baked, toasted, grilled, or parched[3] mandu" (gueun mandu), though it is usually pan-fried.
=Kimchi mandu
The stuffing contains kimchi. The stuffing inside mandu and songpyeon is called "so" (소). The addition of kimchi gives it a spicier taste compared to other mandu.
Mulmandu
The word itself means "water mandu" since it is steamed on a covered wire rack or inside a traditional bamboo steamer.
Manduguk
Manduguk is a variety of Korean soup (guk) made by boiling mandu stuffed with ground meat, and another filling in a beef broth. In the Korean royal court, the dish was called byeongsi (餠匙) while in Eumsik dimibang, a 17th century cookbook, it was called "seokryutang" (석류탕).[4]Mandu soup. It is similar to tteokguk. Generally, eggs are added in the manner one makes egg drop soup, sliced gim (laver) is added on top as a garnish.
In popular culture
In the film Oldboy, the protagonist Oh Dae-Su is fed a steady diet of gunmandu, the food that he hates the most, while he is imprisoned. After he is released, he visits various restaurants serving gunmandu to determine where he was held captive.
See also
References
- ^ The Hankyoreh. 37th in the Cultural Exchange series written by Professor Soo-il Jung. http://www.hani.co.kr/section-009100030/2005/02/009100030200502281715265.html
- ^ http://economy.hankooki.com/lpage/hotissue/200901/e2009012110150797010.htm
- ^ http://endic.naver.com/endic.nhn?docid=2112140
- ^ "만두국 (饅頭─)" (in Korean). Nate / EncyKorea.
External links
- Golden Mandu (Korean Dumplings) (Kate's Global Kitchen, by Kate Heyhoe)
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