Mandu is one of the most popular Korean dishes. It’s also one of the most time consuming foods to make, but they’re so worth it. If you invest the time to chop, dice, mix and slice, make tons of it. You can freeze it and have it for weeks. They’re tasty fried, steamed or pan fried and can be served as an appetizer or an entrée. Mandu guk, wonton soup, is also easy to make once you have the dumplings and makes a wonderful meal. It truly is comfort food for me. 

This is mom’s recipe. I usually substitute pork and ground beef for ground turkey.

Ingredients

1. •3 Tablespoons vegetable oil
   

2. •1 Pound ground pork
   

3. •1 Pound ground beef
   

4. •10 Cloves of garlic, minced
   

5. •1 Large onion, diced
   

6. •2 Cups mung bean sprouts, chopped
   

7. •2 Large carrots, diced
   

8. •2 Cups button mushrooms, diced
   

9. •1 Large zucchini, diced
   

10. •4 Scallions, chopped
    

11. •4 Ounces firm tofu
    

12. •1 Bunch buchoo (Korean chives), chopped
    

13. •1/2 Napa cabbage, diced
    

14. •2 Teaspoons ginger, grated
    

15. •3 Tablespoons salt
    

16. •2 Tablespoons ground black pepper
    

17. •2 Packets wonton wrap
    

18. •2 Eggs
    

Directions

Heat large skillet and add 2 tablespoons vegetable oil. Add 5 cloves garlic and onions. Saute until onion is soft, about 3 minutes. Add pork and beef. Season with salt and pepper. Cook until meat is completely cooked, stirring frequently. Using a strainer, drain the juice. Using the back of a spatula, press down on the meat to make sure the juice is completely drained. Place the meat in a large bowl big enough to mix all ingredients.

In the same skillet, add 1 tablespoon vegetable oil. Add 2 cloves garlic, mushrooms and zucchini. Season with salt and pepper. Saute until zucchini is tender but firm, about 2 minutes. Using a strainer, drain excess juice. Add to the bowl.

In the meantime, bring about 6 cups of water to a boil. Blanch the mung bean sprouts and rinse in cold water immediately. Using a cheesecloth, scoop a handful of the beans and squeeze out the water completely. Repeat with the rest of the beans. Add to the bowl.

Using the same pot, bring another 6 cups of water to a boil. Add the carrots and boil until tender but firm, about 2 minutes. Drain and rinse in cold water. Using a cheesecloth, scoop a handful of the carrots and squeeze out the water completely. Repeat with the rest of the carrots. Add to the bowl.

Add scallions, tofu, buchoo, cabbage, rest of the garlic, ginger, salt, and black pepper. Mix until thoroughly combined.

In a small bowl, whisk the eggs.

Place a wonton wrap on the palm of your hand. Using your index finger or a small brush, wet the edges of the wonton wrap with the egg. Scoop a teaspoon of the wonton stuffing in the middle of the wonton wrap. If you’re using a square wonton wrap, grab a tip of the wrap and match it up with the opposite tip to form a triangle.

If you’re using a round wonton wrap, wet the edges with the egg and fold the wrap in half to form a crescent shape.

Place the folded wontons on a baking sheet. Prepare as desired (fried, pan fried or steamed).

Deep Fry: In a fryer, add enough vegetable oil to cover the wontons. Add 3-4 wontons and fry until golden, about 2 minutes. Serve with Goes with Anything Soy Sauce.

Pan Fry: Heat a large skillet and add 1 tablespoon vegetable oil. Add 4-6 wontons and fry until golden brown. Serve with Goes with Anything Soy Sauce.

Steam: Wet 2-3 sheets of paper towel. Place in steam tray. Add 4-6 wontons and steam for about 3 minutes. Serve with Goes with Anything Soy Sauce.

See below for wonton soup recipe.

To freeze unused wontons, place the wontons on a baking sheet in one layer. Make sure the wontons are not touching. Place wax paper on top of the first layer and place another layer of wontons. Repeat as necessary. Make sure the wontons are not touching each other or they will freeze in one big lump. Cover with plastic wrap and put it in the freezer for about 3 hours. Once the wontons are frozen, take them off the baking sheet and place them in a Ziploc and seal. You can freeze the wontons up to three months.

Mom’s Tip: My mom has been an environmentalist long before the green movement. She didn’t even know she was one. It’s just in her DNA to reuse items as long they’re usable. In addition to recycling everything, she seldom uses the dryer preferring line drying instead, keeps the thermostat at 80 (even during 100+ Oklahoma summers), makes her own compost and grows most of the vegetables she prepares. She is the epitome of green living.

From Chinese food carryout condiments to rubbers bands used to hold scallion bunches together, her kitchen drawers are filled with random “freebies”. She saves the styrofoam trays used to pack meat--beef, chicken breasts, pork, etc. She washes them thoroughly and reuses them in various ways. One way she reuses these trays is to freeze wontons. She places the wontons in a single layer on the styrofoam trays, covers them with a plastic wrap and freezes them. Once the wontons are frozen, she puts them in a Ziploc for longer freezer life.

umma’s soothing mandu guk

Ingredients

1. •4 Cups chicken, beef or vegetable stock (You can also use 3 tablespoons of beef or anchovies dashida and 8 cups of water instead of the stock.)
   

2. •4 Cups water
   

3. •2 Tablespoons low sodium soy sauce
   

4. •5 Cloves garlic, minced
   

5. •1 Medium onion, sliced
   

6. •30 Wontons
   

7. •3 Scallions, diagonally cut
   

8. •2 Tablespoons sesame seed
   

9. •Salt and pepper to taste
   

10. •2 Eggs
    

11. •1 Sheet seasoned ghim (nori or seaweed)
    

Directions

Using kitchen shears, cut the nori into 1-inch strips. Set aside.

In a large pot, add the chicken stock and water, and bring to a boil. Add soy sauce and garlic and bring to a boil. Lower the heat the medium and let it simmer for 5 minutes. Add the onion and wontons and cook for another 3 minutes. Add scallions, sesame seeds, salt and pepper. Break the eggs directly into the pot and stir around with chopsticks.

Ladle about 2 cups of the broth and 5 wontons into a large bowl. Top with seaweed strips.  Serve immediately.

Serves 6

umma’s picnic-ready kim bop (kim bop)

Ingredients

1. •1 Packet of nori sheets (Uncut, unflavored and not roasted)
   

2. •4 Cups brown rice
   

3. •2 Tablespoons of mirin (Japanese rice wine)
   

4. •1 Tablespoons sesame seed oil
   

5. •1 Tablespoon sesame seeds
   

6. •Salt and pepper to taste
   

7. •4 Cloves garlic, minced
   

8. •3 Teaspoons vegetable oil
   

9. •1 Cucumber, cut into matchsticks
   

10. •3 Bunches of spinach
    

11. •4 Carrots, cut into 2-inch strips
    

12. •3 Eggs, fried and julienned
    

13. •2 Hotdogs, cut lengthwise into thin strips (optional)
    

Directions

Cook the rice according to package directions.

Let the rice cool a bit and transfer to a large mixing bowl. Add the mirin, sesame seed oil, salt, pepper and sesame seeds. Gently fold the rice until all ingredients are combined. Don’t over mix and break the rice. Set aside.

Heat a skillet and add 1 teaspoon oil, 2 cloves garlic and carrots. Saute for 2 minutes. Season with salt and pepper. Set aside.

Wash and rinse the spinach. Put the spinach in a colander and place it in the sink. In a large pot or a teapot, bring water to a boil. Pour the water over the spinach. Working quickly, thoroughly rinse the spinach in cold water. Squeeze out excess water. Place the spinach in a large bowl. Add garlic and season with salt and pepper. Mix until combined. Set aside.

Rolling the Kim Bop

Rolling kim bop is the same as rolling sushi.

1. •In a bowl large enough to dunk your fingers fill it with warm water. Set the bowl next to your work station.
   

2. •Place a nori sheet, shiny side down, on top of the sushi rolling mat.
   

3. •Wet your fingers.
   

4. •Using your fingers, evenly spread about 1/2 cup of the rice mixture 3/4 way down the nori. Wet your fingers as necessary so that the rice doesn’t stick to them. 
   

5. •Layer 3 cucumber sticks, 3 carrot strips, 2-3 spinach strips and 3 egg strips 1/4 way down the nori. If you’re adding hot dog, use 2 hot dog strips.
   

6. •Grab  the left and right edges of the mat with your thumb, index and middle fingers.
   

7. •Fold a 1/4-inch of the mat and nori over the top. Push down gently with your palm.
   

8. •Using the mat, slightly push down as you roll it away from you.
   

9. •Once the kim bop is rolled and the mat is still wrapped around the kim bop, gently squeeze it to make sure it’s sealed.
   

10. •Wet a sharp knife and cut the roll in half. Repeat until you get it to the size you want.
    

I usually cut it 1/4-inch thick to serve as hors d’oeuvres. If I’m eating it by myself, I don’t bother cutting it. I just grab the roll and start noshing.

Nadya’s Lips Puckering Lemon/Garlic Salad

Umma’s Set Your Lips on Fire

Bi Bim Naeng Myeon (Nang Myun)

Nadya’s Processor-Free Tabbouleh

HJ’s Veggies and Tofu Vermicelli Extravaganza

For easier rolling, buy a sushi rolling mat. They’re inexpensive ($2-$10) and make sushi rolling so much easier.