These kimchi and pork steamed mandu are a delightful explosion of flavors and textures. The savory, slightly sweet pork filling is perfectly balanced by the spicy, tangy kimchi. Each bite offers a satisfying burst of flavor that will leave you wanting more. I first tried these mandu at a small restaurant in Seoul and have been hooked ever since. They're surprisingly easy to make at home too, so get ready for a flavorful adventure!
This recipe is perfect for a weekend cooking project, especially if you're looking for a delicious and authentic Korean dish to impress your friends or family. It's the kind of recipe that tastes even better the next day, so make a big batch and enjoy the leftovers! Plus, if you're trying to eat less processed food, this recipe is a great alternative to store-bought frozen mandu, allowing you to control the ingredients.
Required Equipments
- Large mixing bowl
- Steamer
- Wooden spoon
- Measuring cups and spoons
- Small bowl
- Rolling pin (optional)
- Large pot for boiling water (optional)
Kimchi-andamp-Pork-Steamed-Mandu
Juicy pork and spicy kimchi combine in these delicious steamed mandu. A perfect balance of sweet, savory, and spicy flavors!
⏳ Yield & Time
Yield: 20 servings
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the kimchi. If using store-bought kimchi, finely chop it. If making your own, well... that's a whole other adventure! Just make sure it's finely chopped regardless of origin.
- Next, get that pork ready. Finely mince about 1 pound of pork shoulder. I like to use pork shoulder for its flavor and texture, but ground pork works too. Oh and, don't forget to drain any excess fat after browning it!
- In a large mixing bowl, combine the minced pork and kimchi. Add 1/2 cup of finely chopped scallions, 1/4 cup of finely chopped garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of freshly ground black pepper. Give it a good mix! Feel free to adjust the seasoning to your liking—a pinch more soy sauce here, a dash of sesame oil there...
- Now, for the mandu wrappers. You can buy pre-made mandu wrappers from most Asian grocery stores, or even some regular supermarkets. I usually get mine from H-Mart; they're always so fresh! If using pre-made wrappers, make sure to gently pull out the wrappers one at a time; don't try to rip them all out at once; trust me on this!
- Time to assemble the mandu! Place a spoonful of the pork and kimchi filling in the center of each wrapper. Wet the edges of the wrapper with water and carefully fold it over to form a half-moon shape. Pinch the edges firmly to seal. If you're feeling fancy, you can pleat the edges for a prettier look, but it's totally optional. It's all about the flavor, after all.
- To steam the mandu, fill a steamer basket with water and bring it to a boil. Arrange the mandu in the steamer basket, making sure they aren't overcrowded. Cover and steam for 15-20 minutes, or until the mandu are cooked through and the filling is heated. Always check for doneness by piercing one with a toothpick or fork! If there's no raw pork, then it's good to go!
- Once the mandu are cooked, remove them from the steamer and serve immediately. Garnish with a sprinkle of sesame seeds and extra chopped scallions, if desired. They're amazing on their own, but even better with a side of rice and some gochujang sauce...
📝 Notes
- For a spicier mandu, add more kimchi or a pinch of gochugaru (Korean chili flakes).
- Feel free to adjust the amount of filling to your preference. Some people like more filling than others!
- If using frozen mandu wrappers, thaw them completely before using. Otherwise, the filling may be unevenly cooked!
🍎 Nutrition
Calories: 250kcal
Protein: 15g
Fat: 15g
Carbohydrates: 25g
Fiber: 3g
Calcium: 30mg
