Kimchi Ramon (Kimchi Mandu = 김치 만두) is one kind of Korean dumpling. Depending on what kind of ingredients you use for the main ingredients such as beef, garlic chives, kimchi, you can make various kinds of Korean dumplings. If you are a vegetarian, use tofu instead of beef for this recipe. If you have any questions, please ask me. *^^*
Short Korean Lesson
- MeoRi (머리) = Head
- MeoRi CahRahk (머리 카락) = Hair
Video Instructions
Main Ingredients:
- 1 Pack Dumpling Wraps (about 64 wraps)
- 1½ Cup Cellophane Noodles
- 2 Cups Chopped Kimchi
- 1 Cup Ground Beef
- 4 Tbsp Chopped Green Onion
- 1½ Cup Mung Bean Sprouts (SukJu)
- ½ Cup Mushroom
- 2 Tbsp Minced Garlic
- ½ Onion
Beef Ingredients:
- 1 tsp Soy Sauce
- 2 Tbsp Olive Oil
- ½ Tbsp Sesame Oil
- ½ Tbsp Minced Garlic (=3 Cloves Garlic)
- ¼ tsp Black Pepper
- ¼ tsp Salt
Yield: About 64 Dumplings
Directions
In a bowl, mix 1 cup (½ lb) ground beef with all of the ingredients for the beef together and set aside while you are preparing the dumplings.
Remove the liquid from the kimchi, then chop 2 cups of kimchi.
Kimchi Ingredients:
- ½ Tbsp Sesame Oil
- ½ Tbsp Olive Oil
- ½ Tbsp Sugar
- Add the ingredients for Kimchi to the chopped kimchi.
In the boiling water, boil 1/2 cup of mushrooms for 30 seconds.
Don’t drain the water and add 1 1/2 cups of bean sprouts for 5 minutes.
They should be sook-ju (숙주) bean sprouts.
Drain the water, rinse them in the cold water, and squeeze them.
In the boiling water, cook a handful of vermicelli noodle for 7 minutes.
Chop the onion, green onions, noodles, bean sprouts, and mushrooms. Mince the garlic.
Seasoning Ingredients:
- ½ Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- ½ tsp Black Pepper
- ¼ tsp Salt
- ½ Tbsp Sesame Seeds
- 1 Egg
- Mix all of the ingredients together.
There are 2 styles to make dumplings.
One is for fried dumplings, and the other is for dumpling soup.
Please check the video to see how to make them.
Freeze the dumplings over night like this picture, then put them in zip bags.
Soon, I will add a recipe for dumpling soup
and a recipe for dipping sauce to use with the dumplings.
P.S. If you don’t have dumpling wrappers, here is the recipe for it.
Ingredients:
- 1 Cup Flour
- 1 tsp Salt
- ⅓ Cup Water
Directions:
- Shift 1 cup of flour. (So you will get fine flour)
- Add 1 tsp of salt to ⅓ cup of water. Mix until the salt dissolves.
- Slowly add the salt water into the flour.
- Knead the flour. The dough should be a little hard so the wrapper will not be torn when you cook the dumplings later.
- Cover the dough with the plastic wrap or wet cotton clothing.
Set it aside for 30 minutes to 1 hour. (It will get elastic).- 30 minutes to 1 hour later, knead the dough again,
then spread some flour on the table, then roll it very thinly with roller.- Stamp the thin dough with 2 or 3 inch round cookie cutter.
(You can find things for this in your kitchen, how about small glass cup or glass bowl?or round lid ?)
Tip : If you sprinkle the wrappers with some flour, so they will not stick to each other. 😉 (Just imagine how to make cookies).- After you stamp them, combine the left over dough and roll it out again.
Thank you!! I just found your website. This is one of my favorites!
Hi, Elizabeth 😀
Thank you for visiting my website. See you soon again ~~ hehe. Have a great week !!!
Aeri씨~
if i want to make steam Kimchi mandu,
how and how long do i have to steam it?
Hi, PaM ^^
Oh.. Steam kimchi mandu.. Sounds very good !!! That will be healthier than fried one… of course taste is also good. 😀 okay.. how to do it ?? it’s very simple.. just you need.. steamer.. rice cooker (usually when you buy rice cooker they give you some thing for steaming food) or.. this one ..(I couldn’t explain what is it well..so I will send you this link ) I saw this kind of thing in America..so you can find it also.. I hope ~~ hehe
http://imagesearch.naver.com/search.naver?where=idetail&rev=4&query=%C2%F2%B1%E2&from=image&ac=-1&sort=0&res_fr=0&res_to=0&merge=0&spq=0&start=66&a=pho_l&f=tab&r=6&u=http%3A%2F%2Fcafe.naver.com%2Fjaynjoy%2F39009
You might already have cooking tools for steaming..anyway..
Get some water under the metal thing (thing you put mandu on it) and boil..once the water starts to boil.. place your mandu.. and cook for 10~20 minues.. I will say 15 minutes..until the mandu is cooked. easy..right ? thanks !!
Hi! I just wanted to know how long these can stay in the freezer before going bad.
Hi, Min
Actually, I skipped the step to steam the dumplings before I keep them in the freezer..since I could finish the dumplings for different foods quickly. But if you want to keep it longer, steam them and freeze them.. they can stay for several months. 🙂 thanks !!!
Hi, I am interested to know if the type of flour you used for the wrapper is just plain all purpose flour, bec. I have seen some flours being sold in Korean store with dumpling image on the packaging.
hi Janice,
Yes, all purpose flour is work for the wrapper..but we usually just buy the wrapper already made. thanks 🙂
Thanks for this recipe! I made this last time and it was really good! Today, I made it again but used 2 eggs because I had too much dangmyun..thanks again and please continue posting yummy recipes!
hi Michelle,
wow.. you tried it second time.. great ^^ happy to hear that. Yep.. enjoy Korean cooking.. hope to see you more often in 2010. Happy new year.
Hi Aeri! I love your website and recipes! They are very easy to follow and delicious, thank you so much for posting them 🙂 I’m studying abroad right now and all the Korean restaurants are very expensive (and not that tasty), so your website helps me fulfill my cravings and save money! I was wondering, can I steam the dumplings after I make them? Or do I have to either fry or boil them?
hi Jackie,
Yes, if you are going to keep them in the freezer, steam them about 15 minutes on high… and let them cool..and put them in plastic bag… keep in the freezer.. when you eat.. you can just fry or boil before you eat.. thanks good luck for your study..
Aeri I was wanting to know if you have a recipe for beef egg rolls. I like the mandu without the kimchi in it. either fried or steamed your website is great.
hi Earl T,
Oh.. yes I love beef dumplings too. Okay I will add it to my list. thanks 😀
THIS LOOKS DELICIOUS!!! I can’t handle spicy food too well, so I’ll probably make it without the kimchi. I can’t wait to try this. =) I LOVE your recipes/website Aeri! Keep it up.
What is the song in this video? I like it a lot. =)
hi lisa,
Yes, you can try it without kimchi.. someday I will post meat dumpling also.
Songs for this Video:
Artist: Elly
Title: 1. 너를 원해 / 2. Intro / 3. UR My style
Hi Aeri, Love your website so much. Just wondering if replacing BEEF with TOFU (Beancurd)is ok as I am a vegetarian. I love Kimchi Mandu.
hi Jamie,
Yep.. you can use tofu instead of beef.. firm tofu will be good enough to use.. 🙂
hi Aeri,
thank you so much. my family like Korean food. i want to cook them. your website is so helpful and i have already tried some of your recipes. everything was so delicious.last time i couldn’t use dumpling wrap now i got it. thank your for your web site again and keep going.
Aeri what kind of flour do I have to use for the dumplings?
hi Elisha,
If you make your own dumpling wraps.. you can use all purpose flour. thanks
Hi Aeri!
Thank you so much for posting this recipe. I have always wanted to make mandu and now I can! I did make it yesterday, but had a question about the amount of mung bean sprouts. If we use 1.5 cups of uncooked mung bean, it doesn’t amount to much when it’s cooked, so did you mean 1.5 cups after it’s cooked? the amount in your picture looks like quite a lot more than I came up with. Also, how much noodle should we end up with once it’s cooked?
Last question ( promise!): is there a dipping sauce recipe to go with this? I tried soy sauce, a bit of vinegar, sesame seed, sugar, but it turned out to not complement the flavors of the kimchi well (too salty), so thought maybe there was another idea? thanks so much! 😀
hi amyskitchen,
It’s been long time since I posted that recipe.. so start to lose my memories.but as you see the picture.. the kimchi is 2 cups if you compare the mung bean sprout and noodles.. your point was good.. it was cooked amount..both bean sprout and noodles.. dipping sauce.. when I don’t want too salty sauce..I usually mix some soy sauce..vinegar and water.. that’s all I do for mine..try it someday. thanks
hi Aeri, I love your website.. 😀
If i want to fry the dumpling, do I have to steam them first? and how much oil do i need to fry it?
hi Melisa,
You don’t have to steam them first.. just fry them.. slightly cover the surface of the pan with oil.. ^^
Aeri, who is this lady singing, while you are making the Kimchi Mandu Recipe? I enjoy your recipes, I love authentic Korean Dishes. Keep up the good work! 🙂
Hi Jaye,
Thanks for your comment. I love her songs too. 🙂
Songs for this Video:
Artist: Elly
Title: 1. 너를 원해 / 2. Intro / 3. UR My style
Hi, Aeri! 🙂 Question for you..Can we make the filling with bun ( for example; like steam pork bun) instead with dumpling wraps.
Thanks a lot
Hi Ling,
Yes, you are right. You can do that. Thanks
Thanks for reply me, I’m really appreciate that. ^_^
hi Ling,
u are welcome. 🙂 thanks
Can you teach us how to make Dumpling Wraps please. I can’t find Dumpling Wraps in my country.
hi ummuhan,
Okay I will make them someday. Thanks 🙂