40. dumpling
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It is one of the foods to eat in the New Year, especially on Lunar New Year. Simply put, it is a soup with dumplings in the rice cake soup. It can also be seen as a soup with both rice cakes and dumplings.
It is usually written as "tteok-dum-guk" without a consonant ㅅ, but in a compound word with the Chinese character "饅" and "guk", the pronunciation of the latter "guk" is pronounced as [Kook], so it is the right notation to use saishot.
At snack bars, it is usually made of frozen dumplings, and on holidays, dumplings made by hand are usually eaten in rice cake soup.
Since the main ingredient, rice cake, is full of raw carbohydrates, and dumplings also contain ingredients, you can feel a considerable sense of fullness after you eat them all. When you boil rice cake soup with only rice cake, it is quite boring, but if you add a few dumplings, you can feel the richness and satisfaction. Of course, the calories are different from regular rice cake soup. Many people prefer this side to rice cake soup or dumpling soup because the combination of rice cake and dumplings is better than expected in the soup where the broth of the dumpling stuffing is infused while boiling dumplings.
However, things are a little different in the military. First of all, the ingredients must be rice cakes and dumplings, but since they are boiled in a large amount at once and stirred with a cooking shovel during the boiling process, the dumplings will burst and their shape will be unrecognizable. It is also called "rice cake dumpling porridge." However, in some military units, only dumplings are boiled separately and soup and dumplings are served separately. It looks like putting dumplings separately in the rice cake soup that has been boiled, or on the contrary, pouring rice cake soup on top of the boiled dumplings. In this case, the dumplings are preserved and chewy, and it is quite delicious, but the cooks have a hard time. [1] Among the foods served for breakfast, whether made from dumpling porridge or properly soup, it is the most popular dish along with stir-fried sausage and pork neck soup. Even from the perspective of cooks, dumplings and rice cakes are already packaged, and some units serve only in the winter due to hygiene issues, and in the summer, some units serve other menus. Regardless of this, it can be said that one out of every three meals a day comes out unconditionally on holiday days.
Making dumpling soup
1. Pour rice cake into a pail and soak it in water.
2. Make broth with beef and green onion. It's okay to add beef bone or pepper. When the broth is done, take out the beef and tear it apart.
3. Boil the soup and add the soaked rice cakes.
4. When the foam occurs, pour a cup of cold water and add the dumplings at the appropriate time. If you add dumplings together, the dumpling skin will blow while the rice cake is cooking, so be careful.
5. When the rice cakes and dumplings are cooked, put them in a bowl and place them on top of the eggplant or seaweed flakes.
If you want to make it simpler, you can make it with Retort Beef Bone Soup, dumplings, rice cakes, and green onions. If it goes worse, it will be similar if you add rice cake soup and dumplings. In the case of Gangwon-do Rice Cake Dumpling Soup, potatoes and dried pollack are boiled together for a savory and refreshing taste.
Rice cake soup or this dish is recommended for breakfast on Lunar New Year or New Year's Day in the central part of the country. Some people give rice cake and dumpling soup on a regular basis during Chuseok. Isn't it tarantang for Chuseok
In the military, units in the southern region (Gyeongsang-do, Jeolla-do) are organized with rice cake soup, not rice cake dumpling soup.
In fact, people in the central part of the Korean Peninsula eat rice cake soup for the holidays, and people in the southern part of the country usually eat only rice cake soup. On the contrary, people in the northern part of the country eat dumpling soup instead of rice cake soup. An article by the Gangwon Provincial People's Daily said, "These days, people are familiar with rice cake soup, but people in Gangwon Province used to put dumplings in rice cake soup for a long time," adding, "The dumpling soup in the northern part of the country is the result of meeting rice cake soup in the southern part of the country.
And in this case, dumpling soup is made every winter, even if it is not a holiday. An example is the recipe for Hamgyeongdo-style dumpling soup published in the newspaper in 1991.
In short, think of it as dumpling soup in the north and rice cake soup in the south. And in the central region, there are both rice cake soup and rice cake dumpling soup.
According to scholars, it is carefully assumed that the reason why people eat more dumplings in the northern part of the Korean Peninsula is due to the influence of China, but in fact, buckwheat often took its place because rice production was difficult in the northern part of the Korean Peninsula, and at the same time, because it was close to China, Chinese-style grain powder dishes were accepted in a variety of ways. As a result, it became common to make dumpling soup instead of rice cake soup. Garaetteok, an ingredient for rice cake soup, is made from rice, but since the northern part of the country was not such an easy region to produce rice cake soup, it is highly likely that they were reluctant to make rice cake soup instead of rice. In fact, even in China, where flour dishes developed, single dishes of wheat or buckwheat flour, which are the basis of meals, are replacing the location of rice, and this is likely the case in the northern part of the Korean Peninsula.
The Manchurians also provide reasons for eating dumplings north of the country. The origin of dumpling soup and the culture of dumpling soup in North Korea's Lunar New Year The Manchurian people established the Qing Dynasty ate dumpling soup in a Lunar New Year, and it remains a Lunar New Year diet in Manchuria. Additionally, in the mountainous regions of Hamgyeong and Pyeongan provinces, people ate jonasugi and potatoes as staple foods, while in Hwanghae, a granary region in the north, a lot of buckwheat was eaten. Rice and barley were the staple food in the southern region.
In the first place, dumplings themselves were originally eaten in the north rather than the south. In the past, when preservation technology, such as refrigeration, was not developed, even meat-infused dumplings could not be left for long in the hot south. On the other hand, in cold and dry North Korea, dumplings quickly freeze as if placed in a freezer, making them a food that can be eaten throughout the winter. Naturally, it became a food eaten more often in the north. Consider that dumplings are actually sold as a set with naengmyeon, a food north of the country.
Additionally, dumplings in rice cake and dumpling soup in the north, including Kaesong, are quite large. Fill it half the size of an adult male fist. Big dumpling skin, which is commonly found in supermarkets, is a regular size. Perhaps due to this, there is also a frozen dumpling called Kaesong Wang Dumpling.
Editor Lim Sun-young's article on the website of the Korean version of the Michelin Guide shows a similar view. The northern part of the country was easy to obtain potato starch because of its high potato farming, while rice was common in the south due to its good rice farming. Link
Therefore, dumplings were made with potato starch in the north, and rice cakes were common in the south, which appeared as dumpling soup in the north and rice cake soup in the south.
However, with the import of flour, this regional distinction is fading as flour foods can be enjoyed nationwide. Moreover, many displaced people in Hamgyeong-do came down to Gangwon-do and South Gyeongsang-do and Hwanghae-do to Gyeonggi-do and South Chungcheong-do, creating a personal background and context in which dumplings and cold noodles (or wheat noodles) are established in the region.
In the magazine "Women" dated February 1, 1938, "Dumpling soup is one of the most delicious foods, and it is a food that serves customers by adding dumplings to the soup or rice cake soup." In an article titled "Favorite Food for My Fathers," written by visiting family researcher Cho Ae-young in 1973, he introduced his childhood dumpling soup (I saw dumplings mixed with rice cake soup half and half to eat for hundreds of customers." Tteok-dumpling soup became popular after the 1960s, during the campaign to encourage mixed meals. With the start of the campaign to promote mixed meals, Hanilgwan, which was the epitome of Korean restaurants, sold only cold noodles, hot noodles, and dumpling soup at lunch as rice cakes were not sold. Around the New Year's Day in 1973, the government recommends and promotes eating flour-based dumpling soup instead of rice cake soup.