Mandu, in Korean cuisine, refers to a type of dumpling typically filled with a savory mixture of meat, vegetables, and sometimes noodles. These dumplings are usually wrapped in thin, wheat-based dough and can be prepared in a variety of ways: boiled (mulmandu), steamed (jjinmandu), pan-fried (gunmandu), or deep-fried (twigimandu). mandu is a popular food enjoyed across Korea and by Koreans worldwide, serving as a snack, side dish, or main course. The fillings and preparations vary regionally and seasonally, making for a diverse culinary experience. They represent a delicious and versatile staple in Korean food culture, often enjoyed with dipping sauces like soy sauce with vinegar or chili flakes.
Mandu meaning with examples
- The family gathered around the table, eagerly anticipating the steaming plate of *mulmandu*. The juicy filling of pork and kimchi created a burst of flavor with each bite, making it the perfect comfort food for a chilly evening.
- At the local street food market, a vendor expertly crafted *gunmandu*, sizzling them on a flat griddle until golden brown. Their crispy exterior gave way to the soft, flavorful insides. Customers queued up, ready to enjoy this delicious, portable treat.
- During the celebration, a large batch of freshly made *jjinmandu* sat upon a bamboo steamer, their delicate skins slightly translucent, showing the varied vegetable and meat fillings. It was an essential part of this special, celebratory meal.
- With a quick preparation, the frozen *twigimandu* was dropped in hot oil, turning into a delightful crispy snack. After being drizzled with a special spicy sauce, this became an excellent option for a quick meal.
- The restaurant's menu featured an exciting variety of mandu including vegetarian and seafood options. Whether served as an appetizer or a main course, each dumpling was a delicious testament to the chef's skill.