Today, we are going to make kimchi-wangmandu.

Mandu is dumpling. Korean dumplings.

Wang is king.

So wangmandu is a huge, king of king large size Korean dumplings.

In my previous video, I posted

how to make Korean mandu wrappers.

So I froze this and then I took it out.

While this is a thaw out, I'm going to make fillings.

You can use either pork or beef.

This time I'm using beef.

This is a brisket and I washed and

dried this with my paper towel.

And I'm using three garlic cloves.

Around one teaspoon amount, ginger.

I'm going to process all this.

All this into a bowl.

And then, let's season this with soy sauce, dark soy sauce.

This is called jinganjang.

White or brown sugar.

And then sesame oil, two teaspoons.

And ground black pepper.

And mix.

This meat mixture is a salty, sweet,

and sesame oil flavor.

It's already delicious smells.

I'm boiling a pot of water.

I will just cook this, my noodles.

This is called dangmyeon.

I'm going to use just two ounces, little bit.

And we are going to cook this around seven or eight minutes.

It takes time to cook because

these noodles are really, really hard.

And close the lid.

I used to make the mandu filling inside the filling.

I just use the raw mixture, meat mixture.

But whenever I cook this later,

I always kinda nervous, is this cooked or not?

You know, so, this recipe I'm going to cook first

and then you don't have to worry about this.

This is all cooked, safe to eat.

One teaspoon oil.

So cook this until this meat is no longer pink

and the juice comes out.

We are going to use all this juice.

This smells like a bulgogi.

Okay.

Noodles

Well cooked. There's no hard stuff instead.

Ok done, so I'm going to rinse this in cold water.

When you make Japchae you've got to use this noodle.

So dangmyeon.

Let's mince onion.

This is half of a large onion.

Onion here.

And next, this is buchu.

Buchu is Asian chives or garlic

chives, you know people call this.

These are grown by Korean farmers living in New York.

Flushing.

So yesterday I went to go shopping, Flushing,

and then I got this.

People are selling their, some

of the Korean vegetables on the street.

So I got this really good quality.

So this is very clean.

Just in case you find some brownish, kind of dirty stuff,

and then, just remove this way.

Yeah.

This is not much to clean. Really clean.

And then then you wash this, like this running water.

This is the way of washing this.

You like this sound?

So do I.

Really fresh sound.

Okay, here.

Kimchi is a kind of a star, in this recipe.

This is fermented kimchi.

Hmm, oh my.

Fermented kimchi, which means very sour, sour taste.

So I made this around two weeks ago.

Kimchi mandu always using the

fermented, sour tasting, kimchi.

Horizontally, vertically, so that

we get it really little pieces.

So next, noodles.

I'm gonna chop them into really small pieces.

And then, Tofu!

Tofu, I'm going to squeeze out, just with hands.

You don't have to really squeeze it out thoroughly,

because it has to be a little juicy.

When your mandu is done, it's going to be

juicy inside. Just slightly.

Here you go.

Salt.

And sesame oil, one teaspoon.

And ground black pepper.

Around a half a teaspoon.

So hand is better when you mix this,

because easy, easy to mix.

Mmm, kimchi. Kimchi goes with anything these days.

People are so creative.

They add kimchi to any of their favorite food

and it turn out good.

Today, we are making 16 wangmandu.

You can eat it today all,

or just you can same some for later.

If you save some for later use, freeze them.

So what I'm doing is, I use a little larger size,

you know, my baking pan.

And you can use a tray even, large size, anything.

And then cover this with plastic wrap

so that you can put your mandu here

and it's not going to stick to each other

and not stick to the bottom also.

And then, this is my mandu-pi.

So well thawed out.

Very soft and wet.

It's going to be 16 huge size mandu.

Divide into half.

We should have make this for eight.

How is that, really big, huge, isn't it?

Some more.

We've got to seal this guy.

Go inside.

How is it? Isn't it pretty?

Put it this here.

Next time I'm going to show really in detail.

Look at this all juicy, right?

Pinch, push, pinch, push, pinch

Like this.

And pinch and push and pinch.

And push, pinch, push, pinch, push, pinch.

Like this.

Seal this guy this way.

Huge.

We start, center part, pinch.

So fun, I know, you guys are,

"Ooh, I can not wait to too make this."

So first, this way.

Really pretty.

Always mix this together

and then you see all the juices gone meanwhile.

So noodles absorbed this all juice.

When mandu is cooked, really you'll have some juicy mandu.

Last one. My sixteenth baby!

It's going to be biggest.

Wow, so plump mandu we made.

This is huge, three scoops inside.

So we made 16 huge kimchi wangmandu.

You can steam, fry, or making soup.

So today, I'm going to show you how to fry and steam.

Turn it on.

Let's do medium-high heat.

Pan is heated, let's add some oil.

So I'm going to use this as a serving plate too.

This is American pizza pan, but for me,

I use all the time to make my mandu,

or if I like to freeze something,

this is a perfect kind of pan.

I'm steaming and also frying mandu.

Keep checking not to burn these.

Inside is all almost all cooked,

because, you know, our meat is cooked.

So we cook this outside.

So I'm going to cover the lid

and turn down the heat to really low.

My steamed mandu is done.

Here you go.

Yay!

Wow.

(sizzling)

Crunchy crunch outside.

Meanwhile, let's make sauce for this.

Soy sauce, around one or two tablespoons.

White vinegar, one tablespoon.

Chunk of onion.

You can add some chunk of onion.

So this is just an instant pickle.

I always use jalapeno or some spicy green chili pepper.

Just use some.

That's it!

So steamed mandu, fried mandu.

Just I have six.

Now, actually, this three is for one serving,

a huge amount.

So let's taste this.

See inside.

Mmm, good combination of the

sweetness, saltiness, and sesame oil.

I just chewed a little bit of kimchi, awesome packaging.

And, steamed one, you don't use any oil

so this is my number one favorite.

So when you make this, you will know,

you will understand why I love this mandu skin.

Homemade mandu skin.

So chewy, it tastes like a real noodles.

Let's use some sauce.

Very crispy.

Today, we made kimchi wangmandu.

Wangmandu is a king.

King dumplings, large size.

Enjoy my recipe.

See you next time!

Bye!