Does anyone have a recipe for kimchi mandu like these from Namdaemun Market, Seoul?
Does anyone have a recipe for kimchi mandu like these from Namdaemun Market, Seoul?
by Thbbbbbbbt
2 Comments
Thbbbbbbbt
I’m looking for a recipe for the big round kimchi mandu in this photo. Most of the mandu recipes I’ve found online use store-bought dumpling wrappers, but these wrappers seem thicker and stickier. Does anyone have tips on making these at home?
Kimchi_Rice196
i recently made jjinppang mandu which tasted really good but the dough didnt rise enough
My recipe was (all this is feeling but i can give a general amount):
1 whole diced and salted zucchini
4 cups of beansprouts blanched and salted after
10-15 cloves of garlic minced
1 block of firm tofu squeezed
handful of asian chives
3 cups of kimchi
3 tbsp of kimchi juice
10×5 in slab of pork belly minced
splash of soy sauce , sesame oil, a little salt, and some sugar
when u say salted i mean its covered in salt to draw out moisture and then pressed and squeezed to remove more moisture
U can try to squeezing the excess liquid from the filling after with a cheese cloth. If u look at my post a while back u can see how theres a lot of air inside which can be solved by removing the excess liquid and packing it tight
please please please change the recipe accordingly to ur feelings or a video
2 Comments
I’m looking for a recipe for the big round kimchi mandu in this photo. Most of the mandu recipes I’ve found online use store-bought dumpling wrappers, but these wrappers seem thicker and stickier. Does anyone have tips on making these at home?
i recently made jjinppang mandu which tasted really good but the dough didnt rise enough
My recipe was (all this is feeling but i can give a general amount):
1 whole diced and salted zucchini
4 cups of beansprouts blanched and salted after
10-15 cloves of garlic minced
1 block of firm tofu squeezed
handful of asian chives
3 cups of kimchi
3 tbsp of kimchi juice
10×5 in slab of pork belly minced
splash of soy sauce , sesame oil, a little salt, and some sugar
when u say salted i mean its covered in salt to draw out moisture and then pressed and squeezed to remove more moisture
U can try to squeezing the excess liquid from the filling after with a cheese cloth. If u look at my post a while back u can see how theres a lot of air inside which can be solved by removing the excess liquid and packing it tight
please please please change the recipe accordingly to ur feelings or a video