Cycle 14 – Item 101

16 (Sun) April 2023

Mul Mandu

2.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

solo

This mini-series shows the typical methods Koreans use to prepare mandu.

• Part 1: (Kimchi) Mandu Guk (14.097 (Kimchi) Mandu Guk)
• Part 2: Mul Mandu (14.101 Mul Mandu)
• Part 3: Jjin Mandu (14.108 Jjin (Son) Mandu) (see also 14.156 Mandu)

Mul Mandu = Boiled Dumplings.  This is the simplest method of all: boil water in a pot, drop in the mandu, simmer until cooked through, drain, serve on a plate.  The standard dipping sauce comprises soy sauce + sesame oil + minced garlic + sliced scallion + chili powder + sesame seeds + sugar.  At the supermarket, frozen mandu packaged as “mul mandu” are typically smaller wonton-like mandu, which cook faster.

Notable renditions featured on GMTD:

• • At Pyeonglaeok (4.189 Mandu + Dak Muchim)
  • Bibigo mul mandu (7.046 Lava)
  • At Neungla (8.198 Pyeongyang Naeng Myeon)
  • At Jinmi Pyeongyang Naeng Myeon (8.296 Mul Naeng Myeon)
  • With home-made mandu (8.305 Boiled Mandu)
  • At Pil-Dong Myeonok (9.145 Mul Naeng Myeon)
  • At Pyeongyang Myeonok (11.353 Mul Naeng Myeon)
  • Pulmuone kimchi mandu (13.280 Thin Skinned Fully Stuffed Kimchi Mandu)
  • Pulmuone kimchi vegetarian mandu (14.080 Dubu Kimchi Hansik Gyoja)

(See also HANSIK)

(See also RESTAURANTS IN KOREA)