The delicious mandu (Korean dumplings) that I had a week ago in Myung Dong Kyoja in Korea Town, Los Angeles triggered me to do more research about it. =) Mandu, one of the most favored Korean snack dishes, refers to crescent-shape (or less commonly round-shape) food of meat (usually pork) and vegetable mix wrapped with a thin piece of flour dough. Usually, it's served either fried (usually pan-fry, not deep fry) or steamed. The most similar food in non-Korea culture is Chinese dumpling, jiaozi or baozi. The name itself originates from Chinese food 'mantou', steamed flour buns, but mantou doesn't have fillings. ...

3630 Wilshire Boulevard Los Angeles, CA 90010 (213) 385-7789 After I found out authentic Chinese dumplings are probably not for many Koreans, I was not in the mood to try any dumplings anywhere. But subconsciously I must have wanted to compensate my disappointing experience in Beijing by finding an alternative place nearby in Los Angeles. All of sudden, I suggested this place Myung Dong Kyoja for Saturday lunch to a friend of mine. Dumplings, most of them made of pork, are not one of my favorites because of my personal eating habit grown from childhood. But often I have vegetable dumplings that can be ...

(photo from cbs.co.kr) Insam (ginseng roots, Panax ginseng) (photo from prkorea.com) Dates (Daechu) Until recently, I wasn't in favor of insam cha (ginseng tea), or any dish that has insam (ginseng) such as samgyetang (Korean chicken ginseng rice soup). I assume it was my natural reaction against my mother's forceful(?) feeding of insam whenever I visit my parents in Korea. She boils down ginseng with dates (daechu) in water and have all of my family eat it with honey. I appreciated her intention and efforts especially when ginseng is not cheap for us. But I just hated eating ginseng like that, or in any ...

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