green onion. but you need to remove anchovy, shiitake 5~10min later
and..... shiitake make soup brown.
you need to put tteokgukddeok into the water.(about 5~10min)
It makes tteokgukddeok more softly.
put soy sauce, garlics, tteokgukddeok into the stock and boil
until ddeok will be chewy. (if you like mandu, try to put in! it is nice!)
This is Mandu.
there are several food like Mandu.
Dimsum in China(Origin of mandu)
Ravioli in Italy
there is dumpling in Japan, too.
Actually origin of mandu is chinese dumpling.
There was genius guy in China about in AD 200.
His name is Jegalryang in korean(I don't know his Enlish name.)
After war, he tried to return his country but too windy on river.
There was traditional that people put the 49 head into the river to make river
calm. but Jegalryang didn't want to kill 49 people to make river calm.
So he made 'fake head'. These 'fake head' are origin of dumpling.
First step. chop minced pork, onion, kimchi, leek, tofu, starch vermicelli(you have to put this into water (10~15min) before chop), mungbean sprout.
‧Minced pork 10oz
‧1/2 pack of Tofu
‧starch vermicelli 2oz
‧mungbean sprout 2~3oz
‧chopped onion 2oz
‧Soy sauce 1TS
‧black pepper powder 1/2ts
‧minced garlic 1ts
IF you want to make Dumpling Skin by yoursalf‧medium flour 3cup
‧Boiled water 1cup(added pinch of salt)
※ knead dough until elastic, about 5~8min :)
You can buy Dumpling Skin at your lacal asian store easily(chinese, korean, japanese...)
Removal moisture in ingredients(in Tofu, kimchi, starch and so on...) is Most important thing in all steps.
Let's mix them!!!!!
3rd, Close the door!!!!!
There are many shape of Mandu.
If you finish making Mandu,
you need to spray flour on them to avoid sticking each other.
Steam them about 10min.
you can cook many thing with Mandu.
you can fry it, or boil it. try to do it!
In my case, steamed Mandu is the best. and eat with soy sauce.