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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.
In Korea, mandu (Korean: 만두; Hanja: 饅頭) [21] can refer to both baozi (飽子) or jiaozi (餃子). In Mongolian cuisine, the buuz and manty or mantu are steamed dumplings, [22] [23] a steamed variation is said to have led to the Korean mandu. [24] In Singapore and Malaysia, chili crab is commonly served with a fried version of mantou.
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Bibim guksu (비빔국수), stirred noodles in a hot and spicy sauce; Ramyeon (라면): spicy variation of noodle, usually eaten in the form of instant noodles or cup ramyeon. Janchi guksu (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
Beef chow fun Char kway teow Pad thai Chicken chow mein from Nepal. Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions; Char kway teow – Chinese-inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages ...
Heat the oven to 375 degrees F. Heat a large French oven with olive oil on medium heat, for about 2 to 3 minutes. Pat the meat dry with a clean paper towel and season with salt and pepper.
Kongguksu (콩국수) - wheat flour noodles in a bowl of cold soy milk broth; Jatguksu (잣국수) - wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nuts and water. It is a local specialty of Gapyeong, Gyeonggi Province. The recipe is quite similar to kongguksu, but the dish has cleaner and more savory taste. [15]