In Korea, dumplings are called mandu 만두. I find it interesting because in China mandu means steamed buns… Fillings of mandu, as well as ways to cook Korean dumplings can vary. I think all that matters is that the dumplings are tasty.
The Korean dumplings recipe I share today uses one of the most popular Korean side dishes: kimchi. Adding kimchi to the meat filling gives the mandu a lighter taste. The kimchi beef mandu is very easy to make and healthy. Everyone can make authentic Korean dumplings at home!
Ingredients (serves 2-3):
- 200 g ground beef
- 1 large egg
- 100 g kimchi
- 1 tsb kimchi juice
- 1-1 1/2 tbs oyster sauce
- 1 tbs cooking wine
- 1 tsb sesame oil
- 1-2 scallions (chopped)
- 1 tbs cold water/ unsalted broth
- ground pepper to taste
- approx. 30 Korean dumpling wrappers
- Cut the kimchi into tiny pieces. You can chop them too, but I think using scissors is much easier.
- In a large bowl, combine all the ingredients except water/broth.
- Mix well all the ingredients, then add cold water/ unsalted broth, 1/2 tbs at a time. This way the mandu will be more juicy.
- The filling should not look very loose.
- Add the filling in the centre of the wrapper. Slightly wet the edge of the dumpling wrapper, seal it, then fold (orange arrow in the pic shows how to fold).
- The recipe makes about 30 mandu. You can freeze them if you can’t finish at once.
- Steam for 20-25 min. Cooked mandu is larger in size, and the wrapper becomes translucent.
Sprinkle with chopped scallions if desire. I usually eat dumplings with red vinegar sauce + dried chili pepper flakes.
Serve warm, ear immediately. These Korean dumplings are so filling, flavorful, with a refreshing taste of kimchi.
See, everyone can make authentic Korean food at home!