Kimchi Mandu (Kimchi Dumplings)

subheading: Filling:

2 ounces dangmyeon sweet potato starch noodles, soaked in warm water for about 30 min.

1 cup packed finely chopped kimchi

8 ounces tofu

10 ounces mung bean sprouts, sukju namul (숙주나물)

½ medium onion

2 to 3 scallions

8 ounces ground pork or beef (or mix)

1 tablespoon minced garlic

1 teaspoon finely grated ginger or juiced

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon gochugaru (adjust to taste)

salt to taste about ¼ teaspoon

pepper to taste about ⅛ teaspoon

subheading: Optional ingredients:

1 tablespoon Perilla seed oil (in lieu of sesame oil)

2 to 4 tablespoons ground perilla seeds

Directions at koreanbapsang.com

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