Make Gun Mandu or Yaki Mandu

By Kimchimari · 90 min

Ingredients

Instructions

1. Put the ground beef and pork in a large bowl.
2. Blanch the mung bean sprouts in salted boiling water for 2-3 minutes, cool in ice water, then squeeze out as much water as possible and roughly chop.
3. Cook the Japchae noodles according to the packet, drain, then toss with sesame oil and 1/4 tsp soy sauce and cut into about 3/4 inch lengths.
4. Chop the onion, garlic and ginger finely; chop the chives and drained kimchi.
5. Squeeze the liquid from the chopped kimchi.
6. Wrap the tofu in a cloth and squeeze out the water.
7. Process the tofu with green onions, 1.5 tsp sesame oil and 1/4 tsp sea salt until the tofu is crumbled and mixed with the onions.
8. Add the onion-garlic-ginger mixture, chives, bean sprouts, kimchi and the tofu mixture to the meat, then add the noodles and mix gently by hand.
9. Season with the mirim, guk ganjang, 1 tsp sesame oil, salt, black pepper and 3/4 tsp sugar, and mix again.
10. Lightly flour a tray, then stuff each wrapper with 2 tsp to 1 Tbsp of filling, and lay the dumplings out spaced apart.
11. Freeze uncovered for 1-2 hours until the skins are firm, then move to a bag and return to the freezer until cooking.
12. To deep fry, heat at least 3 inches of oil to 340°F (170°C), fry the dumplings for 3-4 minutes until golden brown.
13. To pan fry, heat 1.5-2 Tbsp vegetable oil over medium heat and brown the dumplings on all sides for 3-4 minutes. Add 1 Tbsp water to the hot pan, cover immediately, and cook for about 1 minute until the water evaporates.
14. For the dipping sauce, mix soy sauce, sugar, vinegar, gochugaru, sesame seeds and chives.

Summarized from Kimchimari's video. Watch it for the details.

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