Kimchi-Wangmandu (King-Size Kimchi Dumplings)

maangchi.com

Claudia

½ pound beef brisket (or pork belly or pork shoulder), ground

1 teaspoon worth of ginger, minced

3 garlic cloves, peeled and minced

2 teaspoons soy sauce

1 tablespoon sugar

1 tablespoon toasted sesame oil

1 teaspoon ground black pepper

2 ounces dangmyeon (sweet potato starch noodles)

1 cup of minced onion (½ a of large onion)

1½ cups of chopped buchu, (substitute for 8 to 10 chopped green onions)

1 cup of kimchi, chopped

⅓ cup worth medium firm tofu (100 grams: about 4 ounces)

1 teaspoon kosher salt

vegetable oil

a little flour to dust your fingers

subheading: Dipping sauce:

2 tablespoons soy sauce

1 tablespoon white vinegar

¼ cup worth of chunks of onion

1 jalapeño or Korean green chili pepper, chopped

1 teaspoon sugar (optional)

Directions at maangchi.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer