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ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: potato or rice wrappers

Whole wheat offers more fiber.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

kimchi

🥗Healthier: homemade kimchi

💰Cheaper: store-bought kimchi

Homemade can control spice and fermentation.

In a bowl, cut up the sour kimchi using scissors.

Finely chop up the green onion into 0.3cm pieces. Place in a bowl and set aside.

Remove the moisture in the soaked glass noodles and finely cut them up using scissors. Tip: Cut up the noodles as finely as you can to make them easier to wrap with mandu wrappers.

In a bowl, thoroughly combine the sour kimchi, green onion, soaked glass noodles, minced pork, brown sugar, minced garlic, coarse red pepper flakes, thick soy sauce, and unhulled perilla powder. Tip: Add MSG and beef dashida to your liking.

Wearing gloves, thoroughly combine the ingredients and mix in the sesame oil to make the mandu filling.

In a tray, sprinkle a thin layer of flour. Then, have a small bowl of water prepared.

In a pot, pour enough water to cover the mandu and boil over high heat.

Place the mandu wrapper on the palm of your hand. Dip your fingertips in water and wet the edges of the mandu wrapper.

Using a spoon or a knife, scoop up a big amount of filling onto the center of the mandu wrapper. Lightly press on the filling and seal the center of the wrapper first.

Seal the rest of the edges so that they don't come apart.

Seal together both edges of the half-moon shaped mandu, being careful not to make it burst.

When the water in the pot boils, add the mandu and boil for about 5 minutes.

Plate the cooked mandu and serve.

Cooking Techniques

Spice Level:

Dietary

Allergens