Sunday, August 19, 2012

Mandu and noodles

From the Korean supermart, mandu with noodles and beef brisket.
Cook the noodles as usual (boil water and put the noodles) then add the brisket.
In a separate pan fry the mandu, and serve as toppings with the

Mandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slaviccultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti.
In Korean cuisine, mandu generally denotes a type of filled dumplings similar to the Mongolian buuzand Turkish mantı, and some variations are similar to the Chinese jiaozi and the Japanese gyoza. If the dumplings are grilled or fried, they are called gunmandu (군만두); when steamed jjinmandu (찐만두); and when boiled, mulmandu (물만두). [1]
 Mandu are usually served with a dipping sauce made of soy sauce and vinegar. They are usually filled with minced meat, tofu, green onions, garlic and ginger, mandu are served with kimchi and chili-speckled soy sauce.[2]

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