Simple and Delicious Egg Mandu Recipe
Shaped like Mandu, Tastes like Soft Egg Pancakes! How to Make Egg Mandu
Whip up nutritious and delicious Egg Mandu with simple ingredients from your fridge. Their soft texture and mild flavor make them perfect for kids’ meals or as a satisfying snack for adults! 🍳
Main Ingredients- 1 handful of glass noodles (approx. 50g)
- 3 eggs
- 1/3 onion (small size)
- 1/4 carrot (small size)
- 1/2 handful of chives (approx. 20g)
- Cooking oil, as needed
Seasoning & Others- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 0.5 tsp salt (or adjust to taste)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 0.5 tsp salt (or adjust to taste)
Cooking Instructions
Step 1
First, bring a generous amount of water to a boil in a pot over high heat. Once the water is boiling vigorously, add the glass noodles and cook for about 7-10 minutes, or until the noodles are translucent and tender. Make sure they are fully cooked.
Step 2
Rinse the cooked glass noodles under cold water to remove excess starch, then drain them thoroughly in a colander. It’s important to remove as much water as possible, as excess moisture can cause the mandu to lose its shape when frying.
Step 3
Place the drained glass noodles in a bowl. Using kitchen scissors, cut them into small pieces, about 1 cm in length. If the noodles are too long, it will be difficult to shape them properly during frying and they might not cook through evenly. So, cutting them into bite-sized pieces is key.
Step 4
Finely mince the onion and carrot. Chop the chives finely as well. Add the cut glass noodles, minced onion, carrot, and chives to the bowl. Crack the 3 eggs into the bowl. Add 1 Tbsp soy sauce, 1 Tbsp sugar, and 0.5 tsp salt. Mix everything thoroughly until well combined. * If the mixture seems too thin or you prefer a crispier texture, you can add about 1 Tbsp of pancake mix (buchim garu).
Step 5
Heat a lightly oiled pan over medium-low heat. Use a ladle or spoon to scoop the mixture and place it onto the pan. Shape them into desired forms, like circles or half-moons. Maintaining the right heat is crucial here. If the heat is too high, the outside will burn before the inside cooks. Cook slowly over medium-low heat.
Step 6
Once the edges start to turn golden brown, carefully flip the mandu using a spatula. Fold them in half to create the classic mandu shape. Continue to pan-fry them on both sides until golden brown and cooked through. Be careful not to overcook, as they can become dry.
Step 7
And there you have it – simple and delicious Egg Mandu! They are best enjoyed fresh and warm. As a side dish, they might need a little extra seasoning, so we recommend serving them with soy sauce or a dipping sauce. Alternatively, dipping them in ketchup offers a delightful sweet and tangy twist. 😊
