A history of 40 years of the Mahn Doo are delicious
Your did not experience the new korean food
Gives you a taste of another world
About Mahn Doo
Clean and sanitary Korean Food
Korea Royal Cuisine
The chefs at Mahn Doo are doing their utmost to publicize the tastes of traditional Korean foods to visit guests by developing various menus for
Korean Table d'hote, Korean food banquets, etc.
All the individual chefs of Mahn Doo have superior cooking abilities.
Tteok-galbi (grilled short rib patties) was a royal beef dish once enjoyed by kings. Its name comes from its similarity in appearance to steamed rice cakes. One story has it that as palatable as Sogalbi-gui (grilled beef short ribs) is, it was not befitting for kings to bite off the meat from the ribs and, hence, Tteok-galbi was born. It is a dish that is easier to eat, although not necessarily easier on the chef.
Mandu (dumplings) is made by placing a filling of ground meat and vegetables onto a round, thinly rolled wrapper and sealing the edges. They were initially prepared for ancestral rites or banquets and enjoyed as a special dish for the cold of winter. Mandu boiled in beef broth is called Manduguk (dumpling soup); Mandu steamed and served without broth is called Jjin-mandu (steamed dumplings).
Galbi-tang is a soup made with beef ribs, sometimes called ‘Gari-tang.’ Ribs have always been one of the priciest beef cuts in Korea. The soup made from this expensive cut is, of course, a special treat and nourishing meal for anyone. No Galbi-tang meal would be complete without taking the ribs with your hands and biting the succulent meat right off the bone!
Korean-style fried chicken
Korean-style fried chicken is radically different, reflecting an Asian frying technique that renders out the fat in the skin. The chicken is unseasoned, barely dredged in very fine flour and then dipped into a thin batter before going into the fryer. The oil temperature is a relatively low 350 degrees, and the chicken is cooked in two separate stages.
As a peninsula and seafaring nation, Koreas have historically eaten many fish hwe dishes, though perhaps not as much as the Japanese. Ancient cookbooks contain records of raw seafood dishes such as Ungeo (Korean grenadier anchovy), Mineo (croaker), sea cucumber, clam, waehap (common orient clam) and oyster. It is said that in the summer when food tends to spoil more easily, Hwe was eaten off a bed of ice.
The 'Chefs at Mahn Doo', the best team in Korea.
Our chefs will continue to make strenuous efforts to maintain the traditional tastes of Korea.
365 La Trobe St, Melbourne VIC 3000, Australia Opening hours Monday to Friday
Lunch：12:00 - 14:30 I Dinner : 17:30 - 22:00
Saturday : Dinner : 17:30 - 22:00 (Closed on Sunday)