Gyeran Mandu is kind of misleading ...
This street food offering is like a cross between mandu and omelet. The "stuffing" in this dish is very similar to classic mandu stuffing mixed with egg, and folded into mini omelets. Delicious!!!
Recipe Type: Appetizer, Korean, Snack, Street Food, banchan
4 oz Dangmyeon Noodles
3 oz soft tofu
5 large eggs
1/4 small carrot
1 small green onion
1 medium red Chili Pepper
2 Tbs Soy Sauce
1 Tbs Sesame Oil
1 tsp salt
1 tbsp sugar
Soak Dangmyeon for one to two hours.
Place the tofu in a medium mixing bowl and mash with a spoon or potato masher.
Bring a medium pot of water to a rapid boil over high heat.
Add dangmyeon and boil for three to five minutes (desired tenderness)
Remove from heat and rinse thoroughly in cold water then drain well.
Place noodles on a cutting board and chop into small pieces. Transfer to mixing bowl. (or just place in mixing bowl and use kitchen shears to cut into small pieces.)
Cut the carrot into thin slices, then cut the slices into "threads" or "sticks" and chop into small pieces.
Chop the green onion and chili pepper into small pieces.
Add the vegetables and seasoning ingredients to the mixing bowl and mix.
Oil a flat skillet and heat over medium low heat.
Place a spoonful of the mix into the pan and spread slightly. Quickly repeat with one or two more spoonfuls.
After the egg lightly sets (about 30 seconds) gently use a spatula to fold the egg mix in half (use a spoon to hold the egg mix in place)
Cook until lightly browned (about one minute), then flip and again cook to a light brown.
Repeat until you have used all the mix.
Serve as a banchan dish, a snack, or as a light "breakfasty" meal with rice.
Have some fun by using a walnut cake pan: Spoon mixture into the mold depressions and cook over low heat, flipping the pan after one minute. Continue flipping pan until "Walnuts" are done (three to five minutes).
Substitute the tofu with chopped beef, pork, or chicken. Cook the meat before adding to mix.
Serving size: 1/4 of a recipe (5.8 ounces).
Percent daily values based on the Reference Daily
Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (36%) 91.89
Calories From Protein (17%) 43.38
Calories From Carbohydrates (47%) 121.31
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 10.28g 16%
Saturated Fat 2.56g 13%
Monounsaturated Fat 3.79g
Polyunsaturated Fat 3.13g
Trans Fatty Acids 0.02g
Cholesterol 232.5mg 78%
Sodium 934.3mg 39%
Potassium 264.18mg 8%
Total Carbohydrates 30.67g 10%
Fiber 0.64g 3%
Sugar Alcohols 0g
Net Carbohydrates 30.03g
Protein 10.44g 21%
Vitamin A 3921.94IU 78%
Vitamin C 36.81mg 61%
Calcium 81.41mg 8%
Iron 3.08mg 17%
Vitamin E 0.95mg 10%
Vitamin D 51.25IU 13%
Thiamin 0.12mg 8%
Riboflavin 0.35mg 21%
Niacin 0.77mg 4%
Vitamin B6 0.25mg 13%
Folate 41.34mcg 10%
Vitamin B12 0.56mcg 9%
Pantothenic Acid 1.05mg 11%
Vitamin K 12.64mcg 16%
Phosphorus 170.64mg 17%
Magnesium 29.24mg 7%
Zinc 1.1mg 7%
Copper 0.15mg 8%
Manganese 0.17mg 9%
Selenium 19.63mcg 28%
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