mandu

Mandu is a traditional Korean dish that has gained popularity worldwide. It is a type of dumpling, typically filled with a mixture of minced meat and vegetables, although other fillings such as seafood, mushrooms, or even sweet fillings like red bean paste are also common. The dough used to make mandu is thin and translucent, giving the dumplings a delicate texture.

The term "mandu" is derived from the Chinese word "mantou," which means "dumpling." The dish was introduced to Korea during the Joseon Dynasty, and it has since become a staple in Korean cuisine. Mandu is often served as a snack or appetizer, but it can also be a main dish when paired with side dishes like kimchi and banchan.

There are several variations of mandu, including gomandou, which are steamed dumplings, and manduguk, a soup made with mandu. Another popular variation is mandu jjim, where the dumplings are stir-fried with vegetables and sauces. Mandu is also a common ingredient in Korean BBQ, where it is often grilled and served with various sauces.

Mandu is typically served hot, either steamed, boiled, or pan-fried, depending on the recipe and regional preferences. It is often accompanied by dipping sauces such as gochujang (red pepper paste) or doenjang (soybean paste). The dish is known for its versatility and can be enjoyed at various times of the day, from breakfast to dinner.