Ready to try Korean? Get started with these hallmarks of the West's "it" cuisine
Introduced to Korea from China during the Joseon Dynasty, mandu were adapted to Korean ingredients. They are plumper and have thinner wonton wrappers. They also have a cleaner flavor, since no cornstarch is added to the filling. They can be filled with anything from minced pork and beef to kimchi, carrots, and sprouts, with a tangy soy-vinegar dipping sauce. Mandu can also be pan-fried, deep-fried, or boiled.