From Korea.
Pin · Korea (Seoul, Joseon court 'byeongsi') · country, not a town
- OriginKorea · Korea · country · Korean
- Region
- Korea
- First record
- 1670 · Renaissance & print
- Fold
- Crescent
- Cooked
- Boiled
Anatomy
Inside
- Wrapper
- Wheat dough
- Filling
- Mandu in beef/anchovy broth with egg
- Cooked
- Boiled
- Served
- New Year (with tteok)
- Size
- About 6 cm across
Not known yet We don’t yet have a written story, a recipe or a precise place of origin for Manduguk. What we do have is below, with its sources.
Range
Where
Open the map →
How sure we are
Evidence
Fairly sure. A dated text records it by 1670.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
First record Eumsik dimibang, c. 1670, as seokryutang (D)
Notes from the research
Royal court called it byeongsi (병시).
This entry is drawn from the World Dumpling Atlas, §6.6, the project's source report. Its grade, D dated text, says how far that has been checked against a primary source.
History sources are from the atlas and not yet independently checked.
Family B
