RECIPES OF KOREA

Ingredients

1 lb

1/4 lb

3 tbsp

1 large

1 bunch

2 slices

2 cloves

1 1/2 tsp

1 tbsp

1 1/2 tsp

1 tsp

2

1

1 tbsp

Ground pork

Ground beef

Soy sauce

Head Chinese cabbage (chopped finely)

Green onions (chopped fine)

Ginger (minced)

Garlic (minced)

Sesame oil

Sesame seeds (roasted)

Sugar

Black pepper

Gyoza wrappers or wonton wrappers

Egg (beaten)

Water

1. Mix meat and soy sauce and refrigerate overnight
2. Sprinkle generously cabbage with salt and let stand for about 1 hour
3.  Rinse, drain and squeeze out excess moisture
4. Mix meat, cabbage, and all other ingredients through the black pepper
5. Place 1 rounded tsp mixture onto center of each wrapper
6. Moisten half the wrapper edge with egg and water mixture
7. Fold wrapper in half over filling and press edges together
8. To fry:
9. Heat oil in a deep frying pan or wok (about 340 degrees F)
10. Add several mahndu to pan and fry 3 or more minutes, until golden brown and meat in filling is fully cooked
11. To steam-fry:
12. Heat 1 tbsp oil in skillet, preferably non-stick
13. Add mahndu, side-by-side, cooking over medium heat on both sides until lightly browned, for about 2 minutes.
14. Add 1/3 cup of water to pan, cover and cook over medium heat until pan is dry
15. For Mahndu Gook (Mahndu Soup):
16.  Make a beef broth
17. Add mahndu and cook 5-7 minutes, along with a beaten egg

Can be eaten plain or dipped in the hot sauce