How to Make the Perfect Korean Mandu with Kimchi and Pork
Korean · Medium · 52 min · 4 servings
Korean mandu are versatile dumplings filled with a bold and tangy mixture of fermented kimchi, ground pork, tofu, and glass noodles that can be steamed, boiled, pan-fried, or even added to soup. The fermented kimchi in the filling gives these dumplings a distinctly funky depth of flavor that sets them apart from other Asian dumplings.
Why this recipe works
This Korean Mandu with Kimchi and Pork recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 52 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 305 calories with 17g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 24 pieces round dumpling wrappers
- 200 grams ground pork
- 1 cup kimchi finely chopped and squeezed dry
- 150 grams firm tofu crumbled and pressed
- 50 grams glass noodles soaked and chopped
- 2 teaspoons sesame oil
Step by step instructions
Step 1: Prepare the Filling
Squeeze the chopped kimchi in a clean cloth until very dry, reserving the liquid for another use. Combine kimchi with ground pork, pressed tofu, chopped soaked glass noodles, sesame oil, soy sauce, garlic, and a pinch of sugar. Mix until evenly incorporated.
Step 2: Fill and Seal the Mandu
Place a wrapper on your palm and add a heaping teaspoon of filling to the center without overfilling. Moisten the edges with water and fold into a half-moon, pressing out any air pockets. Press the edges firmly and optionally crimp with a fork or pleat decoratively.
Step 3: Choose Your Cooking Method
For pan-fried mandu heat oil in a skillet and fry flat-side down for 2 minutes, then add water, cover, and steam for 5 minutes. For boiled mandu drop into salted boiling water and cook for 5 to 6 minutes until they float and are cooked through.
Step 4: Serve with Dipping Sauce
Mix soy sauce, rice vinegar, gochugaru, and a few drops of sesame oil to make a dipping sauce. Arrange mandu on a plate and garnish with sliced green onions and sesame seeds. Serve immediately while piping hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground pork → ground beef or a mixture of beef and pork which is equally traditional in Korean cooking
- glass noodles → finely shredded napa cabbage squeezed very dry for a similar texture without the noodles
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not squeezing the kimchi dry enough which makes the filling wet and causes the wrappers to tear and become soggy
- Overfilling each wrapper which prevents a proper seal and causes the dumplings to burst open during cooking
Nutrition facts
Per serving: 305 calories, 17g protein, 30g carbs, 14g fat, 3g fiber.
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