Korean Gun Mandu or Yaki Mandu (fried dumplings) just like you get at restaurants! These mandus are crispy on the outside with a perfect blend of savory meats and tofu on the inside with a hint of zing that comes from the Kimchi. The addition of bean sprouts, japchae noodles adds great texture too which is exactly how I had it growing up.You can make these in big batches and freeze them for later since the recipe makes 50 dumplings!I show you how to deep-fry vs pan-fry and also 6 different designs to choose from. It's a great family and kids activity too.Eat these as appetizers, snacks or side dish to any Korean meal.Also, make my sweet sour dipping sauce to make it even more perfect.FULL RECIPE LINK - https://kimchimari.com/yaki-mandu-korean-fried-dumplings/Ingredient List50 Wonton Wrappers (round or square)4 oz ground pork2 oz ground beef9 oz mung bean sprouts (4 oz cooked and squeezed)2 oz Japchae noodles (2 oz will make about 1 cup when cooked), should be seasoned with 1/4 tsp soy sauce and sesame oil after cooked1/2 yellow onion (about 2/3 cup chopped)4 oz cabbage kimchi, chopped1/2 cup Korean or Chinese Chives, chopped1 Tbsp fresh garlic, minced or 20g chopped in processor1 knob of ginger, grated or chopped in processor1 green onions, chopped4 5 cups vegetable oil (if deep frying) OR 2 Tbsp vegetable oil (if pan frying)SEASONING INGREDIENTS1/2 tsp mirim or cooking sake1.5 tsp sesame oil1/4 tsp sea salt (trader joes)3/4 tsp sugar1/2 tsp guk ganjang (korean soup soy sauce)1/4 tsp black pepperTOFU CRUMBLE MIX10 oz extra firm tofu, water squeezed out1 green onions1.5 tsp sesame oil1/2 tsp sea salt (trader joes)GUN MANDU DIPPING SAUCE3 tsp soy sauce2 tsp sugar3.5 tsp vinegar1 tsp gochugaru (korean chili powder)1 tsp sesame seeds3 tsp chives, choppedLet me know if you have any questions~!FIND ME HEREMy Authentic Korean Cooking Blog: https://www.kimchimari.comFacebook: @jjkimchimariInstagram: @kimchimariTikTok: @jinjoo_kimchimari
