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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Manduguk ： ウィキペディア英語版 Manduguk ''Manduguk'' ((:manduɡuk) is a variety of Korean soup (''guk'') made by boiling ''mandu'' (dumplings) in a beef broth or anchovy broth mixed with beaten egg.〔 (Manduguk ) at Doosan Encyclopedia〕 ==History== According to the 14th century records of ''Goryeosa'' (고려사), ''mandu'' had already been introduced via Central Asia during the Goryeo era. ''Mandu'' was called ''sanghwa'' (쌍화) or ''gyoja'' (교자) until the mid-Joseon Dynasty and became a local specialty of the Pyongan and Hamgyong regions, as both wheat and buckwheat — the main ingredients for flour — were mainly cultivated in the north.〔 (Mandu ) at Encyclopedia of Korean Culture〕 ''Mandu'' was made and cooked in various ways, including ''manduguk''. In the Korean royal court, the dish was called ''byeongsi'' () while in Eumsik dimibang, a Joseon Dynasty cookbook, it was called ''"seokryutang"'' (석류탕). The exact era when ''manduguk'' got its modern name is unknown.〔 (Manduguk ) at Encyclopedia of Korean Culture〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Manduguk」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.