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Old 02-27-2004, 10:50 PM   #1
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Yakki Mandoo

I don't know if I spelled this correctly. I tried this in South Korea when I was there with the U.S. Army in 1986.

Just outside of Osan AFB, there were street vendors and my favorite street food was Yakki Mandoo - fried turnovers filled with stuff (shrimp?, cabbage? not sure). I remember I used to get a big bag of them for a dollar. Sprinkled heavily with coarse salt, they were tasty and filling - I told them to hold the salt as they were salty enough by themselves. the bag was made out of an old Army pay record that was stapled to form a bag. In today's OPSEC environment, I guess all the finance records are shredded.

Anyway, I would like to find the recipe. Haven't seen it served in any Korean restaurants either.

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Old 02-28-2004, 04:38 AM   #2
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Hey Billhoo! Thanx for the KFC recipe! I, like you have been searching for a recipe extensively, and (exhuastingly) with no sucsess! It's dish I loved from a "Thai" restraunt in Hollywood CA. called "Chun-Pu" It had I think rice noodles, and crab meat etc. (spicy) I haven't found anyplace, or one that's even heard of it! Frustration! I'll see if if I can find your dish! Good Luck to us! Atomic Jed!
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Old 02-28-2004, 06:26 AM   #3
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Just did some research (with hep from my hubby standing behind me shouting and I have a red wine induced hangover....)
It's spelt Yaki-mandu and is translated as Korean eggroll, and there are lots of recipes on our beloved google for them. This one seems to be the best one:
http://www.ammas.com/u/showrecipe.cfm?recipeid=31448
Also I would feel very comfortable changing the ingredients of the fillings, beef seems to play a huge part in Korean recipes that come to the west, however with squid it would be delicious!
I love Korean food, when i was at University in Australia many of my friends were Korean and used to cook for me in exchange for English lessons! What a deal! Kim chee used to be made in huge buckets in the communal kitchen and the cleaning staff learnt not to open the cupboard, the sulphuric smell of the fermenting cabbage permeated the whole building!
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Old 02-28-2004, 07:41 AM   #4
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You go Kyles! try ingesting an 81 mg. pill of enteric coated acytylsalisylic acid, (asprin) for that red wine head-thumpin' you've got! ("Dr. A.J.'s prognosis) Kim-Chee is similar to sourkrout, (fermented cabbage) Yeah? Have you heard of "Chun- Pu"? Atomic Jed!
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Old 02-28-2004, 03:25 PM   #5
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No, not heard of Chun Pu (I'm sure it is better than it sounds!) I love Bulgoki which is the Korean barbecued beef. And my Korean friends used to eat huge chunks of dried fish with beer, that was nice. Then they'd go to the casino all dressed up and lose all their parent's money that had been sent to them for their school fees. They were naughty boys, but very good cooks!
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Old 02-28-2004, 06:43 PM   #6
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LoL Kyles! I (think) Pu, or Poo, means crab in Thailand! Not the word we are accustomed to! (a deposit in the "johnny"! Ha ha!) :D Atomic Jed!
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Old 05-16-2004, 03:53 PM   #7
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I know this topic is long dead but I have a question. My grandpa served in the Korean War and he once described to me a popular food item that was essentially a spicy egg dish that was buried in the ground and fermented over a certain period of time. Not that I'll be trying it anytime soon, I was just curious, anyone familiar with this?
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Old 05-16-2004, 08:37 PM   #8
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Damp Charcoal,

This sounds like what you are looking for, from Ask Jeeves:

"Thousand-year eggs are a Chinese delicacy. Despite the name, they are actually only 100-day old duck eggs preserved in a mixture of charcoal and lime. They are greenish in color, and have a creamy cheese-like flavor. They are also known as century eggs, and have a strong aroma.
They are often served with rice congee or other dishes to dilute the taste, or alone as a side dish."

:) Barbara
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Old 05-17-2004, 05:04 PM   #9
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Thanks, Barbara!!! Any dish that must be diluted with something else MUST be powerful! WHEW! :D
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Old 05-17-2004, 05:18 PM   #10
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D.C.,

I think my favorite part of the description is where it says they are actually "only" 100 days old. Like that makes it any better! I have heard that they smell really horrible.

:) Barbara
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