Advertisement
Maangchi's recipes by category:
-
Kimchi
Essential Korean dish
-
Side dishes
Banchan makes the meal
-
Rice
Our most important grain
-
Pancakes
Savory & simple
-
Rice cakes
Tteok for every occasion
-
Stews
Jjigae is our comfort food
-
Noodles
Long noodles = long life!
-
Soups
Guk at every meal
-
Sundubu-jjigae
Soft tofu stew
-
Desserts
Special sweet stuff
-
Main dishes
Consider these mains
-
BBQ
The Korean way to grill
-
Fried chicken
Double-deliciousness
-
One bowl meals
Nutritious, & convenient
-
Easy
Anyone can make these!
-
Lunchboxes
Dosirak made with love
-
Appetizers
These could be first
-
Fermented
Taste of centuries
-
Staple ingredients
Korean cuisine basics
-
Mitbanchan
Preserved side dishes
-
Pickles
Quick-brined
-
Spicy
We love spicy food : )
-
Nonspicy
There are plenty!
-
Beef
For meat lovers
-
Seafood
Surrounded by the sea
-
Pork
Some new dishes to try
-
Chicken
Our most delicious
-
Vegetarian
Seasonal, local, foraged
-
Snacks
Quick dishes on the run
-
Porridges
Good for your health!
-
Cold dishes
Icy, cold, or just chilled
-
Drinks
Fruits, grains, & herbs
-
Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
Advertisement
My most popular Korean recipes
-
Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
-
Broccoli with tofu
Jan 10th
-
Crunchy nut candy
Dec 29th
-
Rice syrup
Dec 16th
-
Stir-fried oyster mushrooms
Nov 21st
Advertisement
Convert your ingredient units
Advertisement
These were fantastic! I made these with my half-Korean boyfriend tonight for date night and he said it was the best meal he’s ever ate! Thank you for such a great easy to follow recipe :)
IDEAS:
FLAVOR: ADD FLOUR. ADD 2 TABLESPOON OF FLOUR (ALL PURPOSE WHEAT FLOUR) FOR EVERY 1 LB OF MEAT. MUST INCREASE THE QUANTITY OF SALT AND SPICES.
CONVENIENCE: SSAM STYLE. COOK THE MANDU FILLING AND MANDU WRAPPERS SEPARATELY THEN EAT TOGETHER.
CONVENIENCE. KOREAN MEATLOAF, AND IT IS MICROWAVEABLE. MANDU FILLING AND BULGOGI MEATLOAF.
Maangchi, after freezing the mandu, how do you pan-fry it while ensuring that the pork is cooked through all the way? I keep seeing pink inside my mandu and I am unsure on how to properly pan-fry from frozen. Any advice would help!
When I boil it in soup, it comes out perfect.
I cook the frozen mandu on the pan with some vegetable oil until both sides turn a little brown and crunchy. Then I add a few spoons of water and turn down the heat to low, and cover and cook until the pork is fully cooked and the skins are crunchy.
Hi Maangchi, what soy sauce type and brand are you using for the dipping sauce?
Hi Maangchi, do I use the whole anchovy inside the tea strainer or do I need to remove the head and guts?
Always remove the head and guts! And you can put it in the tea strainer, or boil and take them out with chopsticks.
Thank you Maangchi! I made the dumplings with my daughters and they were delicious.
Maangchi thankyouu, these tasted so delicious – so much more flavourful than the frozen prepackaged dumplings!! I have to confess though, I had no tofu at home so I crumbled up some leftover cooked potato gems and one fish fillet which ended up working out fine. I used your mak-kimchi and the dumpling skin recipe too – everything from scratch, I’m very proud of all my hard work ;)
Again, thanks for all your lovely recipes Maangchi!!!
Hi, Maangchi, I just made the filling, but our dinner plans got moved back one day. Just curious… Do you still recommend freezing the mandu, or can I fill each mandu and keep them in the refrigerator for one day then cook them? I probably won’t have time to fill each ine tomorrow, but will they dry out in the refrigerator?
My cat, learning how to make Mandu.
See full size image
Made Mandu last week. Didn´t have Tofu available at my home town, so had to skip it. Also skipped pork. Buchu I had purchased at my last visit to Quito, at Seoul Market.
Decided to stir fry the filling (as I had seen in another Mandu recipe), to be able to preserve it longer. Also had to cope with square Mandu-pi, as no round one was available. Next time I´ll make my own.
Didn´t make the broth, but used the chicken broth I´d made for Dak-kalguksu instead. The result was super tasty. Also fried some Mandu: was so tasty that I didn´t even bother to make the dipping.
See full size image
BTW: I used egg white to stick the Mandu-Pi together, in stead of water: sticks much better. A trick I had learned from my chinese college friend Xiao Quing when making Spring Rolls.
Thanks for this recipe Maangchi-ssi! It’s super easy to follow, I am pretty proud of my mandu.
I steamed them and ate them with rice and kimchi.
can i use ground beef instead of pork?
Yes, you can use ground beef.
How many mandu does this recipe make?
I had to check this video to see how many I made! It makes between 50 and 60.