Mandu arrived in Korea during the Goryeo dynasty with Mongolian and Chinese influence, adapting with fillings of kimchi and tofu. They are essential on Seollal (lunar new year) and on the Day of the Full Moon. Each region has its shape: Seoul, Pyongyang or Galbi Mandu.
Asian
korean mandu
Korean mandu stuffed with pork, tofu and kimchi, steamed or fried.
- South Korea
- MAIN COURSES
- Light
- High protein
- High fiber
- medium
45 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 20 g
- Fiber 2 g
- Carbohydrates 36 g
- Fat 16 g
- Sodium 780 mg
Story behind the dish
Preparation
Korean mandu is a South Korean preparation with medium difficulty. Reserve about 65 minutes in total (45 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 30 discs of dumpling dough.
- Have ready: 300 g minced pork.
- Have ready: 200 g drained firm tofu.
- Have ready: 100 g of kimchi, chopped and drained.
- Have ready: 2 chopped chives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix pork
Mix pork, tofu, kimchi, spring onion, garlic, egg, soy, sesame and ginger.
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Place 1 tablespoon of filling on each disc; moisten edges and…
Place 1 tablespoon of filling on each disc; Moisten edges and seal in a half-moon shape.
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For steamed mandu: cook 12 minutes in a steamer
For steamed mandu: cook for 12 minutes in a steamer. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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For fried mandu: fry in hot oil until golden brown on both sides
For fried mandu: fry in hot oil until golden brown on both sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve with soy sauce
Serve with soy sauce, rice vinegar and gochugaru.
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Freeze excess on trays for future meals
Freeze the excess on trays for future meals.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Crispy fried or steamed version depending on preference.
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