Eomandu

Infobox Korean name


caption=
hangul=어만두
hanja=魚饅頭
rr=eo mandu
mr=ŏ mantu|

"Eomandu" or "eo mandu" (IPA2|əːmantu) is a "fish dumpling" in Korean royal court cuisine. This mandu is made with a strip of thinly sliced fish wrapped around minced beef, vegetables and spices. [cite web|url=http://english.tour2korea.com/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=258922 |publisher=Korea Tourism Organization|title=Korean Food Culture Series - Part 3: Special Food for Seasonal Occasions |work=Summer Foods |accessdate=2008-06-28] cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=109911&contentno=109911 |title=Eomandu (어만두, 魚饅頭) |publisher=Doosan Encyclopedia|language=Korean |accessdate=2008-06-28]

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).cite web|url=http://100.empas.com/dicsearch/pentry.html?i=249378&h=p&Ad= |title=Eomandu (어만두, 魚饅頭) |publisher=Empas / EncyKorea|language=Korean |accessdate=2008-06-28]

ee also

* Mandu (dumpling)
* Korean royal court cuisine
* Dae Jang Geum

References

External links

* [http://koreanfood.rda.go.kr/tf_srch/TF_detail.aspx?TFCode=TF10002662 어만두] at Rural Resources Development Institute
* [http://kr.blog.yahoo.com/dongbee2003/1880863 Recipe of "eo mandu"]
* [http://user.chollian.net/~yca1425/korck/h52.htm Recipe of "eo mandu"]