Enjoy the Wellbeing Story of Hansik (Korean Food Culture) made by Nature and Human.
The third episode will highlight another aspect of dumplings. Dumplings are enjoyed as snack and cheap street food. Nevertheless, they were also served with only the finest dishes on the King’s table in Korea. Let’s begin our journey to find out why the King loved dumplings.
<Mandoo myeonga - 'intro'>
Dynamic change of dumpling wrapper
Soek-Ryu-Tang was the most enjoyed dumpling in winter and it is called winter dumpling of palace. Wheat was especially used for King’s table despite it not being a common grain. Instead of pheasant which was commonly used for stuffing at that time, flour was used for the dumplings’ skin and while beef was main ingredient for stuffing. This dumpling is shaped like pomegranate (Pomegranate is Seok-Ryu in Korean) and served with hot beef stock thus, it was named Seok-Ryu-Tang.
It is considered the centerpiece of Gung-Jung Mandu as its ingredients and shape were only made for the King.
In summer, the most enjoyed dumpling in the palace was Gyu-A-Sang. This delicacy is also named after its shape. Gyu-A-Sang means sea cucumber in Korean. This dumpling contains cucumber stuffing instead of tofu and bean sprout as the vegetables are produced in the summer months. As such, there is a refreshing crunching sound when biting into it. Stuffing contained expensive ingredients such as cucumber, beef and shiitake which made this a special dish for the King.
White Gourd Dumpling and Eel Dumpling
White gourd was a rare present for the King. It is very hard to cook because it has a crunchy texture, its juice is made up of 96 percent water and it is only produced and consumed in the harvest time (one month every year). Due to this, it was only served for the King. Very thinly sliced white gourd is used for dumpling skin and ingredients of stuffing are not minced like normal, but shredded and stir-fried to maintain the original chewy texture. These elements differentiate this dumpling from others.
Eel from Yeongsan River is considered to have great tasting fish, and it becomes main ingredient of eel dumplings. Its skin is used for dumpling skin and its flesh is minced for stuffing. To make the dumplings, minced eel is rolled with eel’s skin and tied with water parsley. When steaming, it is covered by hay to eliminate the smell and also to hold the shape. The dumpling has both taste and nutritional elements. Additionally, ginger is added to the dumplings for decoration and also to help digest the protein and fat from eel meat. Overall, it is high quality dumplings that were made from the richness of the Yeongsan River and sincere hearts.
<White Gourd Dumpling- 'Mandoo myeonga'>
<Eel Dumpling - 'Mandoo myeonga'>>
Simple Well-being Dumpling Recipe
In episode 3, Chef Kwon introduced his third well-being dumpling, ‘Green tea Gyu-A-Sang dumpling. He developed new dumplings using tea leaves for stuffing.Let’s see chef Kwon’s simple recipe.
- 1. Brew green tea and keep the leaves.
- 2. To make dumpling stuffing, stir-fry minced pork and ginger with soy sauce.
- 3. Mix the marinated pork with the tea leaves, ginger, ground pine nuts, and soy sauce.
- 4. Stuff a dumpling, shape it into sea cucumber, and steam them.
<Green Tea Gyu-A-Sang 'Simple Recipe'>