Cycle 14 – Item 108

23 (Sun) April 2023

Jjin (Son) Mandu

2.5

by me

at home

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

with IZ

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)

Jjin Mandu = Steamed Dumplings.  In some ways easier than boiling, as the steam is more gentle and the mandu remain stationary, so less risk of the skins breaking and the fillings spilling out – as had happened when boiling mandu for Part 1 of this series.  Same dipping sauce as with mul mandu: soy sauce + sesame oil + minced garlic + sliced scallion + chili powder + sesame seeds + sugar.  While any kind of mandu can be steamed (see for example 12.127 Modeum Mandu), the most common forms are buns (see for example 2.296 Wang Mandu) and gyoja (see for example 13.252 Kimchi Mandu).  As the examples below would suggest, steaming is more of a restaurant thing, as Koreans don’t really steam foods, and so don’t have steamers at home.

Notable renditions featured on GMTD:

• • At Gamegol (1.248 Wang Mandu)
  • At camping (2.297 Steamed Mandu)
  • At Myeong-Dong Kyoja (3.356 Kal Guksu)
  • At Myeong-In Mandu (7.013 Mandu)
  • At Milbon (14.032 Son Kimchi Mandu)

The Son Mandu, Jaha Son Mandu’s eponymous/signature product, the mandu were just a notch over mediocre.  Standard form, standard size, standard filling (pork + tofu + mung bean sprouts).  The seasonings were bland, like the restaurant’s other offerings covered above.  However, the higher content of meat provided a bit of juiciness that made them vaguely pleasurable to eat.  Seriously, I can’t understand why the place remains so popular.

(See also HANSIK)

(See also RESTAURANTS IN KOREA)