Eomandu
Encyclopedia
Eomandu or eo mandu is a fish dumpling
in Korean royal court cuisine
. This variety of mandu
is made with a strip of thinly sliced fish wrapped around minced beef, vegetables, and spices.
Trout
, sciaenoid fish
, or codfish are commonly used as the wrapping. To make eo mandu, fresh fish is cut into thin slices and salt is spread on the slices. The so (hangul
: 소), or filling, is placed on each slice and the slices are rolled up and tied with a buchu
(hangul
: 부추, garlic chive). The mandu are steamed on Boston ivy leaves
, serving as a layer, in a steamer. While the eo mandu is steaming, make jidan (hangul
: 지단; hanja
: 鷄蛋; pan-fried egg separated into white and yellow layers) and slice both yellow and shred the jidan and place them across each other on the cooked mandu. The sauce for the eo mandu is commonly accompanied with chojang (hangul
초장: soy sauce mixed with vinegar) or gyeja jeum (hangul
겨자즙: mustard
juice).
Dumpling
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
in Korean royal court cuisine
Korean royal court cuisine
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century...
. This variety of mandu
Mandu (dumpling)
Mandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slavic cultures. 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...
is made with a strip of thinly sliced fish wrapped around minced beef, vegetables, and spices.
Trout
Trout
Trout is the name for a number of species of freshwater and saltwater fish belonging to the Salmoninae subfamily of the family Salmonidae. Salmon belong to the same family as trout. Most salmon species spend almost all their lives in salt water...
, sciaenoid fish
Sciaenidae
Sciaenidae is a family of fish commonly called drums, croakers, or hardheads for the repetitive throbbing or drumming sounds they make...
, or codfish are commonly used as the wrapping. To make eo mandu, fresh fish is cut into thin slices and salt is spread on the slices. The so (hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
: 소), or filling, is placed on each slice and the slices are rolled up and tied with a buchu
Garlic chives
Garlic chives, Allium tuberosum, is a vegetable related to onion. The plant has a distinctive growth habit with strap-shaped leaves unlike either onion or garlic, and straight thin white-flowering stalks that are much taller than the leaves. The flavor is more like garlic than chives. It grows in...
(hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
: 부추, garlic chive). The mandu are steamed on Boston ivy leaves
Parthenocissus tricuspidata
Parthenocissus tricuspidata is a flowering plant in the grape family native to eastern Asia in Japan, Korea, and northern and eastern China...
, serving as a layer, in a steamer. While the eo mandu is steaming, make jidan (hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
: 지단; hanja
Hanja
Hanja is the Korean name for the Chinese characters hanzi. More specifically, it refers to those Chinese characters borrowed from Chinese and incorporated into the Korean language with Korean pronunciation...
: 鷄蛋; pan-fried egg separated into white and yellow layers) and slice both yellow and shred the jidan and place them across each other on the cooked mandu. The sauce for the eo mandu is commonly accompanied with chojang (hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
초장: soy sauce mixed with vinegar) or gyeja jeum (hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
겨자즙: mustard
Mustard seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. The seeds can come from three different plants: black mustard , brown...
juice).