Description

Ingredients

• Filling
• 🍄 250 g mushrooms, finely chopped (3 cups / 8.8 oz) Original: 🍄 250 g mushrooms, finely chopped (3 cups / 8.8 oz)
• 🧅 120 g onion, finely diced (1 cup / 4.2 oz) Original: 🧅 120 g onion, finely diced (1 cup / 4.2 oz)
• 🥕 120 g carrots, julienned (1 cup / 4.2 oz) Original: 🥕 120 g carrots, julienned (1 cup / 4.2 oz)
• 🥬 120 g napa cabbage, finely shredded (2 cups / 4.2 oz) Original: 🥬 120 g napa cabbage, finely shredded (2 cups / 4.2 oz)
• 🧄 10 g garlic, minced (3 cloves / 0.35 oz) Original: 🧄 10 g garlic, minced (3 cloves / 0.35 oz)
• 🫚 6 g ginger, grated (2 tsp / 0.21 oz) Original: 🫚 6 g ginger, grated (2 tsp / 0.21 oz)
• 🍜 80 g sweet potato glass noodles, dangmyeon, dry (2½ oz) Original: 🍜 80 g sweet potato glass noodles, dangmyeon, dry (2½ oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz) Original: 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz)
• 🍯 10 ml honey or sugar syrup (2 tsp / 0.34 fl oz) Original: 🍯 10 ml honey or sugar syrup (2 tsp / 0.34 fl oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 🌱 8 g sesame seeds (2 tsp / 0.28 oz) sesame Original: 🌱 8 g sesame seeds (2 tsp / 0.28 oz)
• 🧂 4 g fine sea salt (⅔ tsp / 0.14 oz) Original: 🧂 4 g fine sea salt (⅔ tsp / 0.14 oz)
• ⚫ 1 g black pepper (¼ tsp / 0.04 oz) Original: ⚫ 1 g black pepper (¼ tsp / 0.04 oz)
• Mandu and pan fry Original: Mandu and pan fry
• 🥟 40 round dumpling wrappers, about 9–10 cm (3½–4 in) (40) Original: 🥟 40 round dumpling wrappers, about 9–10 cm (3½–4 in) (40)
• 💧 60 ml water for sealing (¼ cup / 2 fl oz) Original: 💧 60 ml water for sealing (¼ cup / 2 fl oz)
• 🫒 30 ml neutral oil, divided (2 tbsp / 1 fl oz) Original: 🫒 30 ml neutral oil, divided (2 tbsp / 1 fl oz)
• 💧 180 ml water for steaming (¾ cup / 6 fl oz) Original: 💧 180 ml water for steaming (¾ cup / 6 fl oz)
• Dipping sauce
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz) Original: 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz)
• 🌶️ 2 g gochugaru, optional (1 tsp / 0.07 oz) Original: 🌶️ 2 g gochugaru, optional (1 tsp / 0.07 oz)
• 🧅 20 g scallions, thin sliced (3 tbsp / 0.7 oz) Original: 🧅 20 g scallions, thin sliced (3 tbsp / 0.7 oz)
• 🌿 5 ml toasted sesame oil (1 tsp / 0.17 fl oz) sesame Original: 🌿 5 ml toasted sesame oil (1 tsp / 0.17 fl oz)

Preparation

• Cook the noodles Cook dangmyeon in boiling water until just tender, 6–7 min, then rinse cold, drain well, and snip into 2–3 cm pieces. 🍜
• Dry the cabbage for better texture Toss cabbage with 2 g salt and rest 10 min, then squeeze hard to remove excess water so the filling stays tight. 🥬
• Build deep mushroom flavor Heat a 28 cm (11 in) skillet over medium high for 2 min, add 10 ml oil, cook mushrooms 7–8 min until browned and nearly dry. 🍄
• Add aromatics and vegetables Lower heat to medium, add onion, carrots, garlic, and ginger, cook 4 min until softened and fragrant, then stir in the squeezed cabbage. 🧄
• Season like japchae Add soy sauce, vinegar, honey, sesame oil, sesame seeds, pepper, and the noodles, toss 60–90 sec until glossy and evenly coated. ✨
• Cool the filling Spread filling on a plate and cool 10 min so the wrappers seal cleanly and do not tear. ❄️
• Fill and fold mandu Place 1 heaped tbsp filling in the center of each wrapper, wet the rim with water, fold into a half moon, then pleat and press firmly to seal. 🥟
• Pan fry for crispy bottoms Heat 15 ml oil in a nonstick skillet 28 cm (11 in) over medium high, add mandu flat side down in one layer, fry 2–3 min until golden. 🔥
• Steam to finish Carefully add 90 ml water, cover immediately, steam 4 min, then uncover and cook 1–2 min until the pan is dry and bottoms re crisp. 💨 🔟 Mix the dipping sauce Whisk soy sauce, vinegar, scallions, optional gochugaru, and sesame oil, serve right away with hot mandu. 🥣

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