Pork and Kimchi Mandu
Directions
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Prepare the Kimchi: Finely chop the kimchi and place it in a clean kitchen towel. Gently squeeze out excess liquid to prevent the dumpling filling from becoming watery.
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Prepare Noodles: Cook the dangmyeon according to package directions, about 7 to 8 minutes, until tender. Drain, rinse under cold water, and cut into small pieces using kitchen shears.
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Cook the Pork Filling: Heat the vegetable oil in a large skillet over medium heat. Add the ground pork and cook, breaking it apart with a wooden spoon, until lightly browned and about 75% cooked.
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Add Aromatics: Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the soy sauce, sesame oil, gochujang, and black pepper. Continue cooking until the pork is fully cooked. Transfer the pork mixture to a large bowl and allow it to cool slightly.
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Make the Mandu Filling: Add the chopped kimchi, cooked glass noodles, diced onion, chopped chives, and crumbled tofu to the pork mixture. Stir until all ingredients are evenly combined.
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Adjust Seasoning: Taste the filling and adjust seasoning as needed. The mixture should be flavorful, slightly spicy, and moist but firm enough to hold its shape.
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Prepare to Fill Dumplings: Line a baking sheet with parchment paper and fill a small bowl with water for sealing.
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Fill Dumplings: Place one dumpling wrapper in the palm of your hand. Lightly moisten the edges with water. Add about 1 tablespoon of filling to the center of the wrapper. Fold the wrapper over the filling to create a half-moon shape. Press firmly to seal, then create pleats along one side for a traditional mandu shape.
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Place the finished dumpling on the prepared baking sheet, leaving space between each dumpling to prevent sticking. Repeat with the remaining wrappers and filling.
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Selection of Banchan
From Shawnie's class “The Korean Kitchen”
