Modu Recipes

Ttukdak Hyung's Sausage Egg Mandu

A unique snack made with thin and soft egg wrappers cooked in a ladle, filled with sausage stir-fried in a sweet and spicy gochujang and ketchup sauce.

🙋 Recommended for

  • ⭐ Those looking for a special shaped snack with a popular sweet and spicy sausage flavor for kids.
  • ⭐ Those who want to try making unique and beautiful shaped mandu using a ladle instead of a frying pan.
  • ⭐ Those who want to add a creative twist to simple egg and sausage ingredients for a visually appealing dish.

Ingredients needed 🛒2 servings

  • 6 eggs
  • 1 tbsp potato starch
  • Sausage (as needed)
  • Onion (a little)
  • Bell pepper (a little)
  • 1 tbsp minced garlic
  • 1 tbsp gochujang
  • 2 tbsp ketchup
  • Salt (a little)
  • Cooking oil (a little)

Recipe 🍳

  1. In a blender, combine 6 eggs, 1 tbsp potato starch, and a pinch of salt. Blend until smooth and elastic to create the egg batter.
  2. Heat a little cooking oil in a pan and stir-fry 1 tbsp minced garlic and chopped sausage until golden brown.
  3. Add chopped onion and bell pepper, then add 1 tbsp gochujang and 2 tbsp ketchup. Stir-fry until the mixture is thick and dry, removing excess moisture to complete the filling.
  4. Place a ladle over a gas flame and add a little cooking oil, coating the inside surface evenly. Heat the ladle thoroughly.
  5. Pour an appropriate amount of egg batter into the heated ladle, gently swirling to spread it thinly and widely to the edges.
  6. When the bottom of the egg wrapper is cooked and set, place an appropriate amount of the stir-fried sausage filling in the center.
  7. Carefully fold the egg wrapper in half using a spoon or chopsticks, pressing firmly to seal the edges like a mandu. Cook until the wrapper is fully set and the filling is enclosed.
  1. Blend eggs, potato starch, and salt in a blender to make a smooth egg batter that won't tear easily.
  2. Stir-fry minced garlic, sausage, onion, and bell pepper with gochujang and ketchup to make a flavorful filling.
  3. Pour a thin layer of egg batter into an oiled and heated ladle, add the filling, then fold in half to form a mandu.

Cooking tips 💡

  • Mixing potato starch with the eggs and blending helps increase the viscosity of the egg batter, making it less likely to tear when folding in the ladle.
  • If you pour the egg batter into a cold ladle, it will stick easily. Make sure to coat the ladle with oil and preheat until a light smoke appears for easy release.
  • If the filling has too much moisture from the vegetables, the egg wrapper may become soggy and burst. Be sure to stir-fry the filling until dry to remove excess moisture for success.

Shop ingredients on Coupang(Ad)

EggsPotato starchSausageOnionBell pepperGarlicGochujangKetchup
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