Kimchi-Wangmandu (King-Size Kimchi-Filled Dumplings)
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Kimchi-Wangmandu are king-size Korean dumplings filled with a flavorful mix of beef, kimchi, noodles, and vegetables, seasoned with traditional Korean spices. This recipe ensures the dumplings are juicy and delicious, perfect for a hearty meal or a special occasion.
00:45:00 total
Serves 8
medium
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Ingredients
- beef brisket - watch the video to see (washed and dried)
- garlic cloves - 3
- ginger - 1 teaspoon (around one teaspoon amount)
- soy sauce - watch the video to see (dark soy sauce, jinganjang)
- sugar - watch the video to see (white or brown)
- sesame oil - 3 teaspoons
- ground black pepper - watch the video to see
- dangmyeon (Korean glass noodles) - 2 ounces
- onion - 1/2 (half of a large onion)
- buchu (Asian chives or garlic chives) - watch the video to see
- fermented kimchi - watch the video to see
- tofu - watch the video to see
- salt - watch the video to see
- mandu wrappers - 16 large wrappers (previously made and thawed)
Instructions
- Prepare the Meat: Process the beef, garlic, and ginger into a bowl. Season with soy sauce, sugar, sesame oil, and black pepper. Mix well.
- Cook Noodles: Boil the dangmyeon noodles for 7-8 minutes, then rinse in cold water and chop into small pieces.
- Prepare Vegetables: Mince the onion and buchu. Chop the fermented kimchi into small pieces.
- Prepare Tofu: Squeeze out the tofu slightly to remove some liquid but keep it juicy.
- Mix Filling: Combine the noodles, onion, buchu, kimchi, and tofu in a bowl. Season with salt, sesame oil, and ground black pepper. Mix well using hands.
- Assemble Dumplings: Place the filling on each mandu wrapper, fold and seal to form the dumplings.
- Cooking: Cook the dumplings by your preferred method (steaming, boiling, or pan-frying). Cooking times may vary based on the method.
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