Korean Kimchi Beef Dumplings (만두)

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


  1. Cut the kimchi into tiny pieces. You can chop them too, but I think using scissors is much easier.
  2. In a large bowl, combine all the ingredients except water/broth.
  3. 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.
  4. The filling should not look very loose.
  5. 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).
  6. Done
  7. The recipe makes about 30 mandu. You can freeze them if you can’t finish at once.
  8. 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!


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