OH~ My~ this is one of the most delicious dishes I have ever created/made…^^!* It was extra wonderful because I used my mom’s delicious Kimchi…. If you love kimchi, you’ll absolutely love dish too.
I have wanted to make this dish for a while after tasting Okki Unni’s delicious diet friendly cabbage tofu rolls at Loice’s graduation party…
basically… instead using cabbage I used Kimchi leaves..
Most of the kimchi from Korean markets remove the very large green leaves from napa cabbages before they make kimchi… however, my mom always used them because all our siblings love that tough green texture.^^While I was making the dish… I thought about all my brothers and sister…..I think they would all love this dish~ minus the meat for Christy though~
You can always replace beef with ground pork, chicken or make it meatless using tofu and veggies. Today I boiled with broth but I think you can also steam or pan fry these mandu as well.
2 cups finely chopped Kimchi (about 1 cup after squeezed water out)
10 -12 large leave part of Pogi Kimchi
1/4 pound ground beef or pork
1 tablespoon sake (optional)
1/4 pound firm tofu
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1-2 teaspoons minced garlic or powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper powder
salt & pepper
2 finely chopped green onions, both green and white part
2 1/2 cups your choice or broth, chicken, anchovy or dashida
1/4 cup kimchi liquid
Seasoning salt or soy sauce for broth
Cut the stem part of Kimchi, select large leaves to use as mandu wrappers. Squeeze out any excess liquid and set aside.
Finely chop stem part or any kimchi; squeeze out excess water.
About 1 cup of kimchi after squeezing out the liquid.
In a large bowl, place all the ingredients.
Mix well. Season with salt and pepper.
(Prior to mixing, I like to season the meat before mixing but it’s optional. Added 1 T sake to ground beef)
Make about 1 1/2-inch mandoo balls or make any size you prefer depending on the size of kimchi leaves.
Place a filling in the center of kimchi leaf.
Then roll up like an egg roll.
Make sure fillings are just enough depending on the size of the kimchi leaves.
There! my very first one~ I made ten mandu thereafter..
Arrange mandu in a pot.
Gently pour broth over to the pot along with kimchi liquid. (you can skip kimchi liquid if you prefer clear less spicy and salty)
Bring to a boil and simmer until filling is fully cooked.
Season with soy sauce or sea salt.
Add additional sliced green onion and serve immediately.
Look… so good… Yummm…^^
Here~ take a bite~
For Ryan, I cut it into halves and served with eggs and green onion.
We love these mandu!
For hubby I served with its broth… like soup/국..
Please take one..
Have a great day everyone!!