Savory Beef Mandu Gochujang Glaze (Print version)
Crispy Korean beef dumplings with aromatic filling and sweet-spicy glaze
# What goes in:
→ Mandu Filling
01 - 10.5 oz ground beef
02 - 1 cup napa cabbage, finely chopped
03 - ½ cup onion, finely chopped
04 - 2 green onions, thinly sliced
05 - 2 garlic cloves, minced
06 - 1 tbsp fresh ginger, grated
07 - 1 tbsp soy sauce
08 - 1 tbsp toasted sesame oil
09 - 1 tbsp mirin
10 - 1 tsp granulated sugar
11 - ¼ tsp ground black pepper
12 - 1 large egg
→ Assembly
13 - 30 round dumpling wrappers
14 - Small bowl of water for sealing
→ Sweet Gochujang Glaze
15 - 2 tbsp gochujang (Korean red pepper paste)
16 - 2 tbsp honey
17 - 1½ tbsp soy sauce
18 - 1 tbsp rice vinegar
19 - 1 tbsp sesame oil
20 - 1 tsp garlic, minced
21 - 1 tsp toasted sesame seeds for garnish
→ Cooking
22 - 2–3 tbsp vegetable oil
23 - ¼ cup water for steaming during frying
# Cooking steps:
01 - In a large mixing bowl, combine the ground beef, finely chopped napa cabbage, onion, green onions, minced garlic, grated ginger, soy sauce, toasted sesame oil, mirin, sugar, black pepper, and egg. Mix thoroughly until all ingredients are evenly incorporated and the mixture holds together.
02 - Place a dumpling wrapper in the palm of your hand and spoon approximately 1 rounded teaspoon of filling into the center. Dip your finger in water and moisten the entire edge of the wrapper. Fold the wrapper over into a half-moon shape and pinch the edges firmly to seal, creating pleats along the edge if desired. Repeat with the remaining wrappers and filling.
03 - In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Place over low heat and simmer for 2 to 3 minutes, stirring occasionally, until the glaze thickens slightly and becomes glossy. Remove from heat and set aside.
04 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Arrange the filled mandu in a single layer without overcrowding. Cook for 2 to 3 minutes until the bottoms develop a deep golden crust.
05 - Carefully pour ¼ cup of water into the skillet and immediately cover with a lid. Steam for 3 to 4 minutes until the wrappers are translucent and the filling is cooked through. Remove the lid and continue cooking for 1 to 2 additional minutes until all the water evaporates and the bottoms regain their crispness.
06 - Transfer the cooked mandu to a serving plate. Drizzle or brush generously with the warm gochujang glaze. Sprinkle with toasted sesame seeds and serve immediately while crisp.
# Tips from flavorandfeast:
01 -
- The pan fry then steam method gives you a shatteringly crisp bottom with a tender steamed wrapper on top.
- That gochujang glaze is basically liquid gold and you will want to put it on everything afterward.
- These freeze beautifully so you can make a double batch and have mandu whenever the craving hits.
02 -
- Do not skip the water steaming step or your wrappers will stay raw and doughy on top while the bottoms burn.
- Keep unused wrappers under a damp towel the entire time you are folding because they dry out and crack within minutes.
03 -
- Let the filling sit in the fridge for 15 minutes before folding because chilled filling is much easier to handle and less likely to make a mess.
- Brush the glaze on with a pastry brush instead of drizzling for more even coverage and less pooling at the bottom of the plate.