Description
This One Pan Korean Mandu features juicy beef dumplings coated in a sweet and spicy gochujang honey glaze. It’s a quick and delightful dish that brings the flavors of Korea to your table.
Ingredients
Scale
- 1 cup ground beef
- 1 cup napa cabbage, finely chopped
- 1/2 cup shiitake mushrooms, finely chopped (fresh or rehydrated)
- 1/4 cup green onions, finely chopped
- 1/4 cup carrots, grated
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1 package (14 oz) round dumpling wrappers
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1 tablespoon water (to thin the glaze)
- 2 tablespoons vegetable oil (for pan-frying)
- 1/4 cup water (for steaming)
Instructions
- Prepare the Filling: In a mixing bowl, combine 1 cup ground beef, 1 cup finely chopped napa cabbage, 1/2 cup finely chopped shiitake mushrooms, 1/4 cup chopped green onions, 1/4 cup grated carrots, 2 minced garlic cloves, 1 teaspoon grated ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1/2 teaspoon black pepper. Mix until well combined. Set aside for 5 minutes to let the flavors meld.
- Set Up Your Workstation: Lay out your dumpling wrappers on a clean surface. Keep a small bowl of water nearby. This will help seal the wrappers later. It’s crucial to work quickly to prevent the wrappers from drying out.
- Assemble the Mandu: Place about 1 tablespoon of the filling in the center of a dumpling wrapper. Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half to create a half-moon shape, sealing the edges tightly. Pinch the edges to ensure no filling escapes. Repeat until all filling is used.
- Heat the Pan: In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat for about 2 minutes. You want the oil to shimmer but not smoke. This step is vital for achieving a crispy bottom on your mandu.
- Cook the Mandu: Place the assembled dumplings in the skillet in a single layer, making sure they are not touching. Fry for 3-4 minutes until the bottoms are golden brown. Avoid overcrowding the pan, which can lead to steaming instead of frying.
- Add Water for Steaming: Carefully add 1/4 cup water to the pan, cover immediately with a lid, and steam the dumplings for 5 minutes. This method helps cook the filling thoroughly while keeping the dumplings moist. Be cautious when adding water, as it may splatter.
- Make the Gochujang Honey Glaze: In a small bowl, whisk together 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon garlic powder, and 1 tablespoon water until smooth. This glaze will provide a beautiful finish and flavor.
- Glaze the Mandu: Once the dumplings are cooked, remove the lid and drizzle the gochujang honey glaze over them. Toss gently to coat each dumpling evenly. Cook for an additional 2 minutes, allowing the glaze to caramelize slightly. You’ll know it’s ready when the glaze becomes sticky and clings to the mandu.
- Serve: Transfer the mandu to a serving plate, garnishing with additional chopped green onions if desired. Enjoy them hot as a main dish or appetizer!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Don’t overfill the dumplings to prevent bursting. Use a non-stick pan for easy cooking and flipping. Adjust the glaze consistency with water if needed.