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Gun-mandu (군만두) is pan-fried mandu. It is derived from guun-mandu 구운만두=>군만두 to mean "panned" dumplings.'. [20] [21] 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 ...
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Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Jalangkote is a South Sulawesi fried pastry with an empanada shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. Pastel is the most common empanada-shaped fried pastry to be found in Indonesia. The name was taken from Portuguese pastei. It is stuffed with ragout that is made ...
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A South Korean street food consisting of skewered and fried garae-tteok (rice cakes) and Vienna sausages brushed with several sauces including mustard and spicy gochujang-based sauce. Sundae: Sundae is a type of blood sausage that is mixed with pig intestine and stuffed with cellophane noodles, vegetables, and meat. It's usually served cut up ...
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.