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- Eomandu abstract "Eomandu or eo mandu (Korean pronunciation: [əːmandu]) is a fish dumpling in Korean royal court cuisine. This variety of mandu is made with a strip of thinly sliced fish wrapped around minced beef, vegetables, and spices.Trout, sciaenoid fish, or codfish are commonly used as the wrapping. To make eo mandu, fresh fish is cut into thin slices and salt is spread on the slices. The so (hangul: 소), or filling, is placed on each slice and the slices are rolled up and tied with a buchu (hangul: 부추, garlic chive). The mandu are steamed on Boston ivy leaves, serving as a layer, in a steamer. While the eo mandu is steaming, make jidan (hangul: 지단; hanja: 鷄蛋; pan-fried egg separated into white and yellow layers) and slice both yellow and shred the jidan and place them across each other on the cooked mandu. The sauce for the eo mandu is commonly accompanied with chojang (hangul 초장: soy sauce mixed with vinegar) or gyeja jeum (hangul 겨자즙: mustard juice).".
- Eomandu wikiPageExternalLink TF_detail.aspx?TFCode=TF10002662.
- Eomandu wikiPageExternalLink 1880863.
- Eomandu wikiPageExternalLink h52.htm.
- Eomandu wikiPageID "14040274".
- Eomandu wikiPageLength "2591".
- Eomandu wikiPageOutDegree "25".
- Eomandu wikiPageRevisionID "678640909".
- Eomandu wikiPageWikiLink Allium_tuberosum.
- Eomandu wikiPageWikiLink Category:Fish_dishes.
- Eomandu wikiPageWikiLink Category:Korean_royal_court_cuisine.
- Eomandu wikiPageWikiLink Category:Steamed_foods.
- Eomandu wikiPageWikiLink Cod.
- Eomandu wikiPageWikiLink Codfish.
- Eomandu wikiPageWikiLink Dae_Jang_Geum.
- Eomandu wikiPageWikiLink Dumpling.
- Eomandu wikiPageWikiLink Food_steamer.
- Eomandu wikiPageWikiLink Garlic_chives.
- Eomandu wikiPageWikiLink Hangul.
- Eomandu wikiPageWikiLink Hanja.
- Eomandu wikiPageWikiLink Korean_royal_court_cuisine.
- Eomandu wikiPageWikiLink List_of_steamed_foods.
- Eomandu wikiPageWikiLink Mandu_(dumpling).
- Eomandu wikiPageWikiLink Minced.
- Eomandu wikiPageWikiLink Mincing.
- Eomandu wikiPageWikiLink Mustard_seed.
- Eomandu wikiPageWikiLink Parthenocissus_tricuspidata.
- Eomandu wikiPageWikiLink Sciaenidae.
- Eomandu wikiPageWikiLink Steamer_(appliance).
- Eomandu wikiPageWikiLink Steaming.
- Eomandu wikiPageWikiLink Trout.
- Eomandu wikiPageWikiLinkText "Eomandu".
- Eomandu hangul "어만두".
- Eomandu hanja "魚饅頭".
- Eomandu hasPhotoCollection Eomandu.
- Eomandu mr "ŏ mantu".
- Eomandu rr "eo mandu".
- Eomandu wikiPageUsesTemplate Template:IPA-ko.
- Eomandu wikiPageUsesTemplate Template:Infobox_Korean_name.
- Eomandu wikiPageUsesTemplate Template:Ko_icon.
- Eomandu wikiPageUsesTemplate Template:Korea-cuisine-stub.
- Eomandu wikiPageUsesTemplate Template:Reflist.
- Eomandu subject Category:Fish_dishes.
- Eomandu subject Category:Korean_royal_court_cuisine.
- Eomandu subject Category:Steamed_foods.
- Eomandu hypernym Fish.
- Eomandu type Article.
- Eomandu type Fish.
- Eomandu type Article.
- Eomandu type Dish.
- Eomandu comment "Eomandu or eo mandu (Korean pronunciation: [əːmandu]) is a fish dumpling in Korean royal court cuisine. This variety of mandu is made with a strip of thinly sliced fish wrapped around minced beef, vegetables, and spices.Trout, sciaenoid fish, or codfish are commonly used as the wrapping. To make eo mandu, fresh fish is cut into thin slices and salt is spread on the slices.".
- Eomandu label "Eomandu".
- Eomandu sameAs Eomandu.
- Eomandu sameAs 어만두.
- Eomandu sameAs m.03crt8w.
- Eomandu sameAs Q4215683.
- Eomandu sameAs Q4215683.
- Eomandu wasDerivedFrom Eomandu?oldid=678640909.
- Eomandu isPrimaryTopicOf Eomandu.