Modu Recipes

Ttukdak Hyung's Rice Paper Japchae Mandu

A unique twist on dumplings, made by cutting leftover japchae and wrapping it in water-soaked rice paper, then pan-frying until the outside is crispy and the inside is moist.

🙋 Recommended for

  • ⭐ Those who want to use up leftover japchae in a different and more delicious way
  • ⭐ Those who want to enjoy dumplings with a thin, chewy, and crispy texture instead of flour wrappers
  • ⭐ Those looking for an easy snack for kids or a light beer accompaniment

Ingredients needed 🛒2 servings

  • 2 handfuls of dangmyeon
  • 100g ground pork
  • rice paper, as needed
  • 1/4 carrot
  • 1/4 onion
  • 2 shiitake mushrooms
  • a little spinach
  • generous amount of cooking oil
  • a little salt
  • a little pepper
  • water, as needed
  • cola, as needed
  • jin-ganjang, as needed
  • sugar, as needed
  • oyster sauce, as needed
  • a little dashida
  • 1 tbsp minced garlic
  • a little miwon
  • 1 tbsp sesame oil
  • a little sesame seeds

Recipe 🍳

  1. Soak the dangmyeon in water for at least 2 hours before cooking.
  2. Heat oil in a pan, add ground pork, salt, and pepper, and stir-fry until the meat is cooked.
  3. When the meat is cooked, add water, cola, jin-ganjang, sugar, oyster sauce, dashida, minced garlic, and miwon to create the seasoning base.
  4. Add julienned carrot, onion, shiitake mushrooms, and the soaked dangmyeon to the seasoning, and continue stir-frying until the sauce is completely absorbed.
  5. When no moisture remains, turn off the heat, add spinach, sesame oil, and sesame seeds, and mix with residual heat to finish the japchae.
  6. Using scissors, cut the finished japchae (or leftover japchae) into small pieces suitable for the filling.
  7. Place a generous amount of the cut japchae onto a rice paper that has been soaked in warm water, then wrap it tightly and neatly into a dumpling shape.
  8. Generously oil a pan, place the rice paper dumplings, and pan-fry them on both sides until golden brown and crispy.
  1. Soak dangmyeon, then stir-fry with meat, vegetables, and a special seasoning until moisture is gone to make japchae.
  2. Cut japchae into small pieces with scissors, wrap in water-soaked rice paper to form dumplings.
  3. Generously oil a pan and pan-fry the dumplings on both sides until crispy, like deep-frying.

Cooking tips 💡

  • Adding cola when stir-frying the japchae gives it an appetizing dark brown color and a subtle sweetness.
  • Rice paper tends to stick together easily during cooking, so leave enough space when placing them in the pan to prevent tearing.
  • If you have leftover japchae from holidays or feasts, you can skip the earlier cooking steps and simply wrap and pan-fry them, making it very practical.

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