Spicy Korean Kimchi Mandu with Ground Beef

Crispy pan-fried Korean mandu with spiced beef and kimchi, served with a spicy soy dip. A hearty snack or a quick main course for two.

By yumbelo · 2 servings · 50 minutes

Ingredients

• 1 pack Mandu wrapper sheets (about 20 pieces)
• 250 g Ground beef
• 150 g Kimchi, finely chopped and well squeezed out
• 3 pc Spring onions
• 2 pc Garlic cloves, pressed
• 1 tsp Ginger, grated
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Gochugaru (Korean chili flakes)
• Salt
• Pepper
• 2 tbsp Cooking oil for frying
• 100 ml Water for steaming
• 2 tbsp Soy sauce for the dip
• 1 tbsp Rice vinegar
• 1 tsp Gochugaru for the dip
• 1 tsp Sesame seeds

Method

1. Cut the spring onions into fine rings and finely chop the kimchi, then squeeze it out well so the filling doesn't get too wet.
2. Mix the ground beef thoroughly in a bowl with the kimchi, spring onions, garlic, ginger, soy sauce, sesame oil, gochugaru, salt and pepper.
3. Place one heaped teaspoon of filling in the center of each wrapper, brush the edge with a little water, fold the mandu into a half-moon shape and press the edges firmly together.
4. Heat a tablespoon of oil in a nonstick pan over medium to high heat and fry the mandu flat side down for 2 to 3 minutes until golden brown.
5. Pour in 100 ml of water, immediately cover the pan with a lid and steam the mandu for about 5 minutes, until the water has evaporated and the bottoms are crispy.
6. For the dip, stir together soy sauce, rice vinegar, gochugaru and sesame seeds, and serve the mandu warm with the dip.