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  2. Mandu (food) - Wikipedia

    en.wikipedia.org/wiki/Mandu_(food)

    Jjin-mandu (찐만두) is steamed, either in a traditional bamboo steamer or modern versions. [13] Gullin-mandu (굴린만두), also called gulmandu, is a variety of mandu in a ball shape without a covering. It is mainly eaten in summer. [22] Wang mandu (왕만두) is a bun stuffed with pork and vegetables, similar to the Chinese baozi.

  3. Mandu-guk - Wikipedia

    en.wikipedia.org/wiki/Mandu-guk

    According to the 14th century records of Goryeosa (고려사), mandu had already been introduced via Central Asia during the Goryeo era. Mandu was called sanghwa (쌍화) or gyoja (교자) until the mid-Joseon Dynasty and became a local specialty of the Pyongan and Hamgyong regions, as both wheat and buckwheat — the main ingredients for flour — were mainly cultivated in the north.

  4. Korean royal court cuisine - Wikipedia

    en.wikipedia.org/wiki/Korean_royal_court_cuisine

    Mandu (만두) are boiled or steamed dumplings. Mandu dough is made from either wheat flour or buckwheat. The dough is then stuffed with various fillings. Tteokguk (떡국) is a soup made of tteok (glutinous rice cakes) Jangguk mandu (장국만두): kimchi, pork, and tofu are used as filling.

  5. List of Seoul dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Seoul_dishes

    Mandu. Gukbap, soup with rice; Heukimjajuk, black sesame porridge; Jatjuk, pine nut porridge; Memil mandu, dumpling with a buckwheat covering [1] Pyeonsu, square-shaped mandu (dumpling) with vegetable filling. [2] Saengchi mandu, dumpling stuffed with pheasant meat [3] Seolleongtang, beef soup with rice [4] [5] Tteokguk, rice cake soup

  6. Eo-mandu - Wikipedia

    en.wikipedia.org/wiki/Eo-mandu

    Eo-mandu (Korean: 어만두; Hanja: 魚饅頭; "fish dumpling") is a half-moon-shaped mandu (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. [2] [3] In the past, it formed part of Korean royal court cuisine, and was a popular dish among the yangban (upper class). [4]

  7. Pyeonsu - Wikipedia

    en.wikipedia.org/wiki/Pyeonsu

    Pyeonsu (Korean: 편수) is a square-shaped mandu (dumpling) in Korean cuisine. [1] [2] It is a food typically served in summer, served chilled, and dipped in soy sauce and vinegar. [3] The city of Gaeseong in North Hwanghae Province is famous for its pyeonsu.

  8. Korean cuisine - Wikipedia

    en.wikipedia.org/wiki/Korean_cuisine

    Korean cuisine is the set of foods and culinary styles which are associated with Korean culture.This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trend

  9. Korean regional cuisine - Wikipedia

    en.wikipedia.org/wiki/Korean_regional_cuisine

    Typical main dishes include: seolleongtang (beef soup with rice), gukbap (soup with rice), tteokguk (rice cake soup), heukimjajuk (black sesame porridge), jatjuk (pine nut porridge), memil mandu (dumpling with a buckwheat covering), [42] saengchi mandu (dumpling stuffed with pheasant meat), [43] and pyeonsu (square-shaped mandu with vegetable ...