Buckwheat Mandu (채만두 / Chaemandu) : VISITKOREA

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- - Buckwheat Mandu (채만두 / Chaemandu)
    
    10/19/2023
    
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  - Korean_food
This folk dish of Jeongseon, Gangwon State, is a mandu made with buckwheat mandu skin, filled with leaf mustard kimchi and blanched and dried vegetables. It originates from the days when buckwheat powder was used as a replacement for scarcer flour. The dish was often made as gifts for the neighbors when families would make their rounds greeting each other on the first day of the new year. The filling is made with chopped leaf mustard kimchi and blanched and dried seasonal vegetables, along with bean curd, green onions, and perilla powder. This mandu is made by filling the buckwheat mandu skin with the filling, steaming it, then basting it with perilla oil. It is chewy and rich in flavor. Because it hardens when cooled, it is cooked in small batches.
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