Korean Spicy Mandu
Korean spicy mandu is a tangy variation of the traditional mandu, highlighting the characteristic flavor of gochujang (spicy Korean pepper paste). This spicy filled dumpling is not only a popular dish in restaurants, but is also becoming increasingly popular at home. The key to making mandu is a well-balanced filling, where the spiciness does not overwhelm the natural taste of the meat and vegetables. Tip: if you are a beginner, always moisten the joints with water when closing the edges of the dough so that it does not open during frying. This dish is the perfect choice for cold days when you want something warming and exciting. It is great for friendly dinners, quick weekend lunches or even as an appetizer as part of an oriental menu.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the cabbage, lightly salt it, and let it sit for 10 minutes. Then, squeeze out the excess moisture.
2
Thinly slice the green onions, and grate the garlic and ginger. In a bowl, combine the ground pork, cabbage, green onions, garlic, ginger, gochujang paste, soy sauce, sesame oil, salt, and pepper. Mix well until thoroughly combined.
3
Place a teaspoon of filling in the center of each mandu wrapper. Moisten the edges of the wrapper with water, fold it in half, and crimp the edges to seal tightly.
4
Heat a tablespoon of oil in a non-stick skillet over medium heat. Fry the mandu for 2-3 minutes, until the bottoms are golden brown.
5
Pour 100 ml of water into the skillet, cover, and steam for 5-6 minutes, until the water has evaporated. This helps to soften the upper part of the dough.
6
Once the water has evaporated, remove the lid and fry for another 1-2 minutes to achieve a crispy bottom.
7
Serve fresh with soy sauce or a spicy dipping sauce. Tip: You can garnish with fresh green onions or sesame seeds before serving.
8
If you like it extra spicy, offer a little extra gochujang on the side as a dipping sauce.
