찐만두 jjinmanduNot spicy

Steamed. Soft wrapper, and the filling tastes of itself. Comes with soy sauce and vinegar to mix yourself.

Quoted as printed, from the chapter on reading a Korean menu.

Steamed mandu with one torn open — pork, chives and tofu, which is the standard filling.

Allergens, honestly

Korean labelling law names nineteen. These are the ones the sentence above names:

대두 daeduSoybeans, and the sauces and pastes made from them

This is only what the sentence above names. Korean stock is built before anything visible reaches the bowl — dried anchovy, clams and simmered bone are ordinary, and soy sauce is usually brewed from wheat as well as soybeans. Ask.

이 국물에 멸치나 조개가 들어 있어요?

i gungmure myeolchina jogaega deureo isseoyo?

Is there anchovy or shellfish in this broth?

Dumplings

Mandu is sold by how it was cooked, not by what is in it. The filling is usually pork with chives and tofu, or kimchi, and the menu will tell you which. Ask for the steamed ones if you want to taste the filling and the fried ones if you want the wrapper.

Ordered from the same page of the menu

This is one line of a longer book

The chapter this came from runs to sixteen pages, and the allergy chapter next to it explains what the nineteen leave out. Both are in the guidebook.

See the guidebook