Seollal Lunar New Year’s, one of the largest traditional holidays in Korea, is just around the corner.
On the morning of Lunar New Year’s Day, family members gather together and wish each other good luck and good health in the new year. They eat tteokguk rice cake soup and other family feasts in the belief that they get one year older by consuming a bowl of the soup. Many families eat tteokguk, but some families eat manduguk dumpling soup on the morning of the Lunar New Year’s Day.

Manduguk is made with dumplings stuffed with vegetables and beef. Many people in Gangwon-do Province and other northern areas eat the dish on Lunar New Year’s Day. Some enjoy the dish made with rice cake, to make tteok manduguk. According to the Institute of Traditional Korean Food, people thought eating manduguk means that they would have good luck (복, 福) all wrapped up in the dumplings. This Seollal New Year's holiday, we hope you enjoy some manduguk with your family members and wish them all good luck and good health in the new year.



** Ingredients
Stock:
300 g beef (shank)
2.2 kg water (11 cups)

Fragrant seasoning:
40 g green onion
20 g garlic (4 cloves)

Mixture for dumpling skin:
143 g flour (1.5 cup)
2 g salt (0.5 tsp)
200 g bean sprouts
1 kg water (5 cups)
2 g salt (0.5 tsp)
160 g chopped beef (brisket)
160 g cabbage kimchi
160 g tofu
1 egg
15 spinach
3.5 g flour (0.5 tbsp)
13 g cooking oil (1 tbsp)

Seasoning:
4 g salt (1 tsp)
chopped green onion (2 tsp)
5.5 g minced garlic (1 tsp)
6 g sesame salt (1 tbsp)
0.3 g ground pepper (⅛ tsp) 13 g sesame oil (1 tbsp)
9 g soy sauce (0.5 tbsp)
4 g salt (1 tsp)

Soy sauce with vinegar:
18 g soy sauce (1 tbsp)
15 g vinegar (1 tbsp)
15 g water (1 tbsp)



** Preparation
1. Clean the blood off the beef with a cotton cloth. Wash all other ingredients. Boil the water and beef to make stock. Heat it over high for 12 minutes. When it boils, lower the heat to medium and boil it for 30 minutes. Add the fragrant seasoning. Boil for 20 minutes. Remove the beef and cool the water. Strain it using a cotton cloth to make stock.
2. Mix the flour, salt and water together to make a batter. Cover the batter with a wet cotton cloth for 30 minutes.
3. Wash and trim the end of the bean sprouts. Clean the blood off the chopped beef. Remove the spicy fillings from the cabbage kimchi and finely chop it. Remove the water from the chopped kimchi. Remove any water from the tofu and finely chop it, too.
4. Separate the egg white and egg yolk and fry each separately. Cut them into 2-centimeter strips. Make little pancakes with the water parsley and cut it diagonally into 2-centimeter long pieces.
5. Make a marinade of soy sauce and vinegar.



** Recipe
1. Put water in a pot and boil it over high for 5 minutes. When it boils, add salt and the bean sprouts to blanch them for about 2 minutes. Remove the bean sprouts and cut them into 0.5-centimeter lengths. Remove any water from the bean sprouts.
2. Mix the bean sprouts, chopped beef, cabbage kimchi and tofu together. Add seasoning to taste.
3. Make the dumpling skins by flattening the dough in 0.2-thick circles. Make dumpling skins that are in 7 or 8 centimeters in diameter.
4. Make dumplings by putting a spoonful of filling in the center of the dumpling skin. Fold the skin by halves and twist both ends together to make a circle-shaped dumpling.
5. Put the stock in a pot and boil it for 8 minutes over high. When it boils, add salt and soy sauce to make a soup. When the soup boils, add the dumplings to cook. When the dumplings float to the surface after boiling for about 4 minutes, lower the heat to medium and boil it for another 4 minutes.
6. Serve the soup in a bowl. Garnish it with the beef, egg white strips, egg yolk strips and water parsley pancakes, along with soy sauce vinegar.





Managed by Yoon Sojung
Korea.net Staff Writer
In cooperation with the Institute of Traditional Korean Food (ITKF)
Recipe from “The Beauty of Korean Food: 100 Best-Loved Recipes”
arete@korea.kr