Daegu-Style Flat Mandu with Chives and Glass Noodles

Wash, dry and finely chop garlic chives. Chop scallions separately for the dipping sauce.

Boil the noodles for about 8 minutes or according to package directions until soft. Cool under cold water, drain, chop into roughly 1 cm pieces and mix with chives, 1/4 tsp salt and 1/8 tsp pepper.

Place about 1/2 tbsp filling in the center of each wrapper. Moisten the edge with a little water, fold in half and press firmly into a flat half-moon. Repeat for about 28 mandu.

Boil the mandu in two batches for about 3 minutes over medium-high heat. Remove after the wrappers are cooked through and drain well.

Add 1–2 tbsp oil per batch and pan-fry boiled mandu over medium-low heat for about 3–4 minutes, turning until lightly golden in spots and heated through.

Mix soy sauce, water, vinegar and sugar. Drizzle over the mandu, then sprinkle with scallion and gochugaru. Reduce the chili flakes for a milder dish.