Victor Sack wrote:
> Goomba38 > wrote:
>
>> I often add soft tofu as a "binder" to the ingredients in my yaki mondu.
>> That was how the Korean woman who taught me made hers, and I carry on
>> the same because they taste so damn good.
>
> I wonder why that Korean woman used such a strange,
> half-Japanese/half-Korean name for the dish? If the name was supposed
> to be Japanese, it should have been yaki-gyoza; if it was supposed to be
> Korean, it should have been gun mandu.
>
> Victor

My understanding is that there are some foods enjoyed by Koreans that
were probably hold overs or introduced why Korea was occupied by other
countries. Yaki mondu being one of them.