Savory Beef Mandu Sweet Gochujang (Printable Version)
Crispy Korean dumplings with seasoned beef and a sweet-spicy glaze perfect for sharing.
# What You'll Need:
→ Mandu Filling
01 - 10.5 oz ground beef
02 - 1 cup napa cabbage, finely chopped
03 - ½ cup onion, finely chopped
04 - 2 green onions, thinly sliced
05 - 2 garlic cloves, minced
06 - 1 tbsp ginger, grated
07 - 1 tbsp soy sauce
08 - 1 tbsp toasted sesame oil
09 - 1 tbsp mirin
10 - 1 tsp sugar
11 - ¼ tsp ground black pepper
12 - 1 egg
→ Assembly
13 - 30 round dumpling wrappers
14 - Small bowl of water for sealing
→ Sweet Gochujang Glaze
15 - 2 tbsp gochujang (Korean red pepper paste)
16 - 2 tbsp honey
17 - 1½ tbsp soy sauce
18 - 1 tbsp rice vinegar
19 - 1 tbsp sesame oil
20 - 1 tsp garlic, minced
21 - 1 tsp toasted sesame seeds for garnish
→ Cooking
22 - 2–3 tbsp vegetable oil
23 - ¼ cup water for steaming during frying
# Directions:
01 - In a large mixing bowl, combine the ground beef, napa cabbage, onion, green onions, garlic, ginger, soy sauce, sesame oil, mirin, sugar, black pepper, and egg. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together.
02 - Place a dumpling wrapper flat in your palm and spoon 1 rounded teaspoon of filling into the center. Moisten the wrapper edge with water, fold into a half-moon shape, and pinch firmly to seal, creating pleats along the edge if desired. Repeat with the remaining wrappers and filling.
03 - In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Simmer over low heat for 2 to 3 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and set aside.
04 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Arrange the mandu in a single layer without crowding. Cook for 2 to 3 minutes until the bottoms turn golden brown and crisp.
05 - Pour ¼ cup of water into the skillet and immediately cover with a lid. Steam for 3 to 4 minutes. Remove the lid and continue cooking until all the water evaporates and the bottoms regain their crispness, about 1 to 2 minutes more.
06 - Transfer the cooked mandu to a serving plate. Drizzle or brush generously with the warm gochujang glaze. Sprinkle with toasted sesame seeds and serve immediately while hot and crisp.
# Expert Hints:
01 -
- The gochujang glaze is sticky, sweet, and just fiery enough to make your lips tingle without overwhelming the savory filling.
- Pan frying then steaming gives you that magical contrast of a shatteringly crisp bottom and a tender, juicy interior.
- These freeze beautifully raw, so you can make a double batch and have restaurant quality dumplings any night of the week.
02 -
- Overstuffing the wrappers is the number one cause of blowouts during cooking, so err on the side of less filling rather than more.
- Do not move the mandu for the first two minutes of frying, because the crust needs uninterrupted contact with the pan to develop properly.
03 -
- Let the filling rest in the fridge for thirty minutes before assembling so the flavors marry and the mixture firms up for easier scooping.
- Brush the glaze on with a pastry brush instead of drizzling for a more even, professional looking coating.