This summer dish features a rectangular mandu filled with a delightful combination of summer squash, cucumbers, golden oak mushrooms, and beef. The mandu is first boiled, then submerged in a refreshing cold broth, creating a perfect balance of flavors and textures.

For a twist on the traditional recipe, this variant uses thin slices of summer squash, salted and drained, then mixed with finely minced beef and golden oak mushrooms to create the filling. The mandu skin is made by rolling out a thin dough, and the mandu is shaped into a rectangular form before being boiled in hot water.

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