Mandu Dumplings and Tteokbokki
An improvisation because locally some of these ingredients can't be found here.
Mandu Dumplings and Tteokbokki
An improvisation because locally some of these ingredients can't be found here.
Cooking Instructions
- 1
Optional: Mince the beef and marinate for 6 hours. Either way, thoroughly cook the beef in a small pan with some sesame oil. (Might require some seasonings, especially if you're skipping the marinade.)
- 2
In a large bowl, Mix Kimchi, minced cooked beef, green onions, garlic, sesame oil, and salt and pepper to taste. Put about half a spoon of filling into 1 won ton wrapper. You can fold them in a variety of ways, but the simplicity of just making a triangle is hard to beat. Simply fold the square into a triangle, using the egg to make an egg wash, and put that on its outer edges. Use a fork to press the edges together and create a good seal.
- 3
You can fry the bottoms, and then boil them like pot stickers; Or heat up your cup of oil in a tall pan if you don't have a fryer. The oil is too hot if its constantly popping, and making a huge mess(About 350 Degrees). Submerge, or turn dumplings in hot oil till sides are slightly tan. About 1-2 minutes. Set aside on a wire rack to cool; they'll brown as they dry(Another 8-10 minutes).
- 4
Unless you freshly made your rice cakes, let them soak for about 10 mins until soft. Meanwhile, bring your stock(or diluted fishsauce) to a boil in a pot. Add the gochujang, sugar, soy sauce, garlic, and pepper flakes. Mix, then add your rice cakes, potato and onion. Let boil for another 5 minutes, then let simmer for another 6. Add some sesame seeds and serve!
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