Gyeran Mandu: Korean Glass-Noodle Egg Dumplings (2 Servings)

Boil about 1 L water, cook 50 g glass noodles for the package's stated time until tender and translucent throughout, drain, and snip into 2–3 cm pieces.

Finely chop 60 g onion, 40 g carrot and 25 g garlic chives so the dumplings can fold easily.

Beat 3 eggs with 15 mL soy sauce and 5 g sugar. Stir in the noodles and vegetables. Do not add extra salt; the soy sauce already seasons the mixture.

Heat a little of the 15 mL oil in batches over medium-low heat. Spoon the mixture into thin circles; when the underside begins to set, fold each in half. Flip and cook until lightly golden and no liquid egg remains in the center.

Check the centers are fully set, then serve hot. Refrigerate leftovers in a shallow container within 2 hours of cooking.