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Love Your Abode

Recipes, Do-it-yourself, Interior Design and Lifestyle

Happy 2015! Korean Mandu Recipe

January 1, 2015

Hello 2015! Let’s celebrate the new year with a Korean mandu recipe. 

Thanks so much for all your support and encouragement on the new blog. I’m excited about this creative outlet and hope that you can find a little inspiration to get in the kitchen, create something or discover what it is you love and just do it.

PhotoGrid_1420118048211 We rang in the new year with some of our closest friends who also happen to be our neighbors. We met up in our pajamas, ate ramen, fatty gourmet popcorn and played cards. #goodtimes #feelingbloatedtoday

Our family tradition during New Years Eve is to make Korean homemade dumplings aka mandu. They are so delicious and good bit of work but it’s worth it especially since we only make it once a year. My parents help us and it’s so much fun watching the kids put them together. Some of them end up looking real wonky but I think it’s important to share these cultural experiences with our kids no matter the results. Since I’ve been cooking a good bit and doing a lot of hosting for different gatherings recently, my sweet parents offered to make the filling at their house and bring it so that we could just partake in making and eating the mandu. I gratefully accepted their offer since I knew I needed a bit of a break. I still want to share the recipe because I want to keep this in my archives for future use. I have some step by step pictures for the most part but they are from 2 years ago! Ha! I knew they would come in handy one day! There are a ton of different mandu recipes out there but this is my mom’s recipe.

Mama Michelle’s Mandu  (makes around 70-100 depending on how much you fill)

  • 2lbs ground beef cooked
  • 1.5 finely diced onion
  • 4 tofu firm (squeeze out the water with a cheese cloth)
  • 1 cup finely chopped kimchee (squeeze in cheese cloth)
  • 4 cups cooked and finely chopped vermicelli noodles
  • 1 bunch of finely chopped chives
  • 1 pack of finely chopped green onions (usually 4-5 stems)
  • 2 eggs
  • 2 tbsp sesame oil
  • salt, pepper
  • 2 tbsp minced garlic 
  • 4 packs of mandu skin

Here are a few pics of the items you need to buy just in case you don’t know what they look like.

IMG_1133 (2) You can buy these mandu skins at the Asian stores. I noticed Publix carries the large square skins which are great for eggrolls. One year, we made fried eggrolls and mandu. #wearstretchypants

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This is the vermicelli bag also found at Asian stores like Super H-mart.

Instructions:

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Cook your ground beef and allow it to cool. After you squeeze the water out of the tofu, mix that in with the beef and add fresh minced garlic. After the meat has cooled, break it all apart with your hands as you mix these ingredients so the beef and tofu have a finer consistency.

IMG_3890 (2)

Chop your vermicelli and mix that into the bowl. Aww can’t believe this was taken just 2 years ago. My how these two have grown. Add all of the chopped veggies, kim chee, seasoning and sesame oil. (note: when you squeeze the kimchee and tofu, make sure you remove a lot of the water but not so much that it’s completely dry). Taste the filling and add more seasoning if needed. You can modify this to your taste preference. Add the 2 eggs and mix it in after you are happy with the seasoned filling. My dad is the bomb at making mandu!

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The rest of these pics were taken yesterday. They are all hard at work including Emmy! You know you’re Korean, when you see a random kimchee jar. #notthatrandomactually

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Keep a bowl of water next to you so you can dip your finger and slide across the top of the skin where you will press it against the other side. Add about a tablespoon of filling and fold the edges and make sure they are stuck together and let out any air bubbles.

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So fun!

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Press the edges down well so that the filling doesn’t fall out.

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Look at all the different shapes you can make! If you want to freeze them, place on a tray like above and put the tray in the freezer for about 20 minutes. Afterwards, transfer them to a zip lock bag and place back into the freezer. This step is important so that your mandu doesn’t get all stuck together. My dad made all the really beautiful ones. We joke that he should’ve been a professional mandu maker. 😀

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Jules made all of these beauties and we used them for the soup! These are made the same way but you add another step by pressing the two ends together.

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JJ made all the fried ones! So good!

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You can make mandu for the dduk mandu gook (rice cake and dumpling soup) or fry them up. Freeze them and use them whenever you’re in the mood for some homemade dumplings. We ate this last night with my parents but will be happily partaking in this meal again and sharing it with friends for brunch today. Happy New Year, everyone!

xoxo,

yuni

Let all that you do be done in Love. 1 Corinthians 16:14

Mama Michelle's Mandu
2015-01-10 06:49:52
Serves 15
Homemade Korean Mandu
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 2lbs ground beef cooked
  2. 1.5 finely diced onion
  3. 4 tofu firm (squeeze out the water with a cheese cloth)
  4. 1 cup finely chopped kimchee (squeeze in cheese cloth)
  5. 4 cups cooked and finely chopped vermicelli noodles
  6. 1 bunch of finely chopped chives
  7. 1 pack of finely chopped green onions (usually 4-5 stems)
  8. 2 eggs
  9. 2 tbsp sesame oil
  10. salt, pepper,
  11. 2 tbsp fresh garlic
  12. 4 packs of mandu skin
Instructions
  1. Cook and drain your ground beef and allow it to cool.
  2. Squeeze the water out of the tofu and mix that in with the cooked beef and freshly minced garlic.
  3. Break it all apart with your hands as you mix these ingredients so the beef and tofu will have a finer consistency.
  4. Cook, drain and chop your vermicelli and mix that into the bowl.
  5. Add all of the chopped veggies, kim chee, seasoning and sesame oil. Mix all ingredients.
  6. Taste the filling and add more seasoning if needed.
  7. Add the 2 eggs and mix it in after you are satisfied with the seasoned filling.
  8. Fill about a tablespoon of filling into each mandu skin after wetting one edge and fold together.
Notes
  1. When you squeeze the kimchee and tofu, make sure you remove a lot of the water but not so much that it's completely dry. After creating the filling, you can steam, boil or fry! Since this makes a good amount, place mandu on a tray in the freezer for at least 30 minutes. Afterwards, place them in large zip lock bags and freeze for future use.
By Yuni Min
Love Your Abode https://loveyourabode.com/
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Comments

  1. young ah says

    January 1, 2015 at 9:09 am

    Love this! Very happy for you!

    • yuni min says

      January 1, 2015 at 3:24 pm

      thank you so much, young ah!! happy new year to your beautiful family!

  2. Addy Choi says

    January 1, 2015 at 9:24 am

    Your tip is awesome: “If you want to freeze them, place on a tray like above and put the tray in the freezer for about 20 minutes. Afterwards, transfer them to a zip lock bag and place back into the freezer. This step is important so that your mandu doesn’t get all stuck together.”

    I never knew this and my mandu is always stuck together! This is the first blog post I’ve read – you’re such a great writer like your sister, and your hashtags always make me LOL. Thanks and happy new year to you and your family, Yuni!

    • Love your abode says

      January 1, 2015 at 12:25 pm

      Thank you so much, Addy! That really means a lot to me. I’m so glad that you know this trick now! Happy New Year to you and your family!

  3. rammiegirl says

    January 1, 2015 at 11:40 am

    MANDOO! so many trickses I didn’t know about! 🙂 btw, can I link you to mine?? – V/

    • Love your abode says

      January 1, 2015 at 12:27 pm

      Hey Vera! Glad you learned some tricks! Of course you can link up. (I’m not sure what that means though) #beginnerbloggerproblems 😀

  4. Sharon says

    January 1, 2015 at 1:29 pm

    See? I knew you should’ve done this a long time ago! Looks so yummy! Haven’t had it in a while.

    • yuni min says

      January 1, 2015 at 3:22 pm

      Thanks, Sharon! Happy New Year!

  5. Portlangela says

    January 31, 2016 at 4:26 pm

    Yuni! I’m here to use your recipe for 2 lunar New Years dumpling parties we are hosting next weekend! I’ll try to remember to take photos and send to you. Thank you for giving yourself to the community in the way of your blog. I particularly love it because I feel like I can hear your voice when I read and reread things and I can immediately trust what you have to say. Miss you chingoo!! <3

    • Yuni Min says

      February 1, 2016 at 10:16 am

      OH so cool, Angela! That’s so awesome! Take pics and make sure to share with me! Thanks for the encouragement. Love you, chingoo!

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Hi I’m Yuni

loveyourabode

Full time non profit @friendsofrefugees . Part time creator at LYA. I’m also a golf ⛳️ addict.
✉️:loveyourabode@gmail.com

Why do Koreans have the funniest names for all the Why do Koreans have the funniest names for all their stuff!? I bought Jimmy this cologne in Seoul and didn’t even look at the name until we got home. It’s not ordinary it’s ODDINARY 🤣☠️. #notsponsored #konglish
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