Kimchi Mandu (Korean dumplings filled with kimchi).
Fermentation & PicklingIngredients
- 300g of bean sprouts.
- 300g of tofu.
- 1/4 head of Napa cabbage kimchi.
- 400g of ground pork.
- 1/2 onion.
- 1 green onion stalk.
- 80g of sweet potato starch noodles (soaked).
- Pork marinade ingredients: 0.5 teaspoon sugar, 0.5 teaspoon minced garlic, 1 tablespoon mirin (sweet rice wine), 2 tablespoons soup soy sauce, and 1 tablespoon sesame oil.
- Mandu (Korean dumpling) filling seasoning: 1 tablespoon minced garlic, 1 egg, 1 tablespoon gochugaru (Korean chili powder), 1/3 teaspoon salt, 1 tablespoon sesame oil, and a pinch of black pepper.
Instructions
Add 300g of bean sprouts to boiling water, steam over high heat for 2 minutes, then immediately transfer to cold water to stop the cooking process. Drain thoroughly and squeeze out any excess water.
Place the bean sprouts, crumbled tofu, and finely chopped kimchi in a linen bag, tie it securely, and press firmly to remove all excess moisture.
The ground pork is mixed with the seasoning ingredients and allowed to marinate for 30 minutes.
Finely chop the onion, green onion, and soaked glass noodles.
Combine the aged meat, salted vegetables, chopped vegetables, and seasonings for the mandu filling in a bowl and mix thoroughly to create the mandu filling.
Place an appropriate amount of filling in the dumpling wrapper and shape it (remove any air bubbles by pressing down on the bottom to seal).
Place in a steamer and steam for 15 minutes, starting from when the steam begins to rise. (Sprinkling a little cold water after 5 minutes will make them even more chewy.)