Vegetarian Mandu with Baek Kimchi
Ingredients
- Baek Kimchi
- tofu
- scallion / spring onion : green part
- onion
- garlic
- soy sauce
- sesame seeds
- sesame oil
- white flour
- salt
- water
Preparation
- 1 cup flour, pinch of salt and 120-140ml water – make dough and wrap it with plastic bag without air, and leave in room temperature for 1 hour
- Chop materials from 1-6, and mix well
- Squeeze it well, but not too much
- Add 7 & 8, and mix well
- Make thumb size pieces of dough, and roll it to make 10-12cm round shape
- Add 1 full table spoon of stuff, and make the Mandu shape
Pork Mandu with Spicy Baechu or Gat Kimchi
Ingredients
- Spicy Baechu Kimchi / Gat Kimchi
- minced pork
- scallion / spring onion : green part
- onion
- garlic
- Gochugaru
- soy sauce
- sesame seeds
- sesame oil
- white flour
- salt
- water
Preparation
- 1 cup flour, pinch of salt and 120-140ml water – make dough and wrap it with plastic bag without air, and leave in room temperature for 1 hour
- Chop materials from 1-7, and mix well
- Squeeze it well, but not too much
- Add 8 & 9, and mix well
- Make thumb size pieces of dough, and roll it to make 10-12cm round shape
- Add 1 full table spoon of stuff, and make the Mandu shape
Beef Mandu with Oi Kimchi and Shiitake Mushroom
Ingredients
- Oi Kimchi (Oi Sobagi) : wash off the spiciness in water and squeeze the water out
- finely chopped beef
- finely chopped Shiitake mushroom
- onion
- garlic
- soy sauce
- sesame seeds
- sesame oil
- white flour
- salt
- water
Preparation
- 1 cup flour, pinch of salt and 120-140ml water – make dough and wrap it with plastic bag without air, and leave in room temperature for 1 hour
- Chop materials from 1-6, and mix well
- Squeeze it well, but not too much
- Add 7 & 8, and mix well
- Make thumb size pieces of dough, and roll it to make 10-12cm round shape
- Add 1 full table spoon of stuff, and make the Mandu shape