Type Mandu | Place of origin Korea | |
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Main ingredients Fish (miiuy croaker or flathead grey mullet), minced beef, vegetables Ingredients generally used Starch or kudzu root powder Similar Sinseollo, Dongchimi, Hwajeon, Tarak‑juk, Jatjuk | ||
Eo-mandu (어만두; 魚饅頭) 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.
miiuy croaker or flathead grey mullet 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).