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Korean Dumplings with Gochujang Dipping Sauce

Life with a little one is a new adventure each and everyday.  It is so much fun seeing our little guy grow and turn into his own person.  I enjoy my job as his Mom and he is a good baby when it comes to me getting to the store.  I just pop him in his carrier and zip around the store.  Today, we went to Berkeley Bowl to get dinner.  I planned to do some salmon but then decided to make some Mandu, or Korean dumplings.

I have been doing a lot of research, lately, on Korean dishes and I have often seen dumplings.  So, decided to make some and of course, in true Fay fashion , write about it.

What you will need:

for the Mandu mixture

1/4 ground pork

1/4 ground beef

4 oz firm tofu

3 green onions, chopped and divided

1 c savoy cabbage, chopped

2 T sesame seeds, divided

2 T light soy sauce

1 T sesame oil

1 T miren

1/2 T white sugar

4 cloves of garlic, grated

1 inch knob of ginger, grated

Dumpling wrappers

for the Mandu sauce

2 T light soy sauce

1 T sesame oil

1 T rice vinegar

1 T gochujang (Korean chili paste)

*1/2 of the green onion and sesame seeds from the mixture


What you will do:

1.  In a bowl, add all the ingredients for the Mandu mixture.  With clean hands, mix and combine all the ingredients ensuring the mixture is even with all the flavors throughout.  Set aside.


2.  Set up a station with the mixture, the dumpling wrappers, a small dish with water, and a plate (or something to put the made Mandu on).


3.  Take one wrapper and wet around the edges.  With a spoon, scoop a little mixture onto the wrapper and then fold over in half and seal the edges.  Be sure to seal well and start at one end and work to the other end so you can push some of the air out (if not, they will explode)


4.  When you have made your Mandu, either steam or pan fry (up to you).  To steam, use a steamer basket and steam for about 8 minutes or until filling is cooked.  If you pan fry, in a skillet, add a little cooking oil and brown on each side (about 2 minutes on each side) then add 1-2 T of water and cover tightly with a lid.  This will essentially steam and finish cooking them.

[ I was only able to make the amount in the above picture before the little one woke up and wanted to see what I was up to, ha ha! ]


5.  Make the sauce by mixing the sauce ingredients.  Always taste and adjust any seasonings.


6.  Plate and enjoy!  I like to garnish with the ends of some green onions.


*I know the amount of meat doesn’t seem like a lot but you will have more than enough mixture!  I still have plenty and will be making more Mandu tomorrow!

*Since you will have tons of these little delicious parcels, you can freeze them.  After you make them, arrange them on a tray (without touching) and freeze them.  Once frozen, put in a plastic storage bag and cook when ready…same cooking techniques apply with frozen.


Cheers and happy eating!



3 thoughts on “Korean Dumplings with Gochujang Dipping Sauce

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