Baek Jong-won's Kimchi Mandu

Cooking tips 💡

• For the pork, use minced pork shoulder or hind leg with about 30% fat content. This ensures the mandu is moist and not dry.
• Cutting the glass noodles as finely as possible helps prevent the wrappers from tearing at the ends when sealing or shaping the mandu.
• The key ingredient, perilla seed powder, unlike sesame seed powder, gently softens the sharp sourness of the kimchi and adds a deep umami flavor.
• If you prefer a popular taste similar to restaurant dishes, you can add a small amount of MSG or beef stock powder according to your preference.
• When using frozen mandu wrappers, thaw them in the refrigerator the night before cooking. This prevents the wrappers from cracking or tearing during shaping.

Recommended for 🙋

• ⭐Those who want to enjoy the fun of making mandu together with family on Lunar New Year or weekends.
• ⭐Those who want to taste the deep flavor combination of sour kimchi and savory perilla seed powder instead of plain meat mandu.
• ⭐Those who want to make plenty of mandu at home and stock them in the freezer as a reliable emergency food.