Mandu shops are typical in urban shopping areas, near bus stops, subway stations, and traditional markets. There's little difference in taste between frozen mandu and those from shops; both are delicious. Koreans especially love meat mandu and kimchi mandu, with shrimp and galbi (갈비, rib) mandu also being quite popular.
When making Korean-style dumplings, the fillings generally include ingredients such as glass noodles, tofu, green onions, water parsley, chives, garlic, peppers, mung bean sprouts, cabbage, mushrooms, carrots, and onions, which are selectively used to enhance their flavor and aroma. Finely chopped kimchi is added to make kimchi dumplings, and ground pork or beef is used to make meat dumplings. Chicken is not commonly used as a dumpling filling. Either a whole shrimp or a finely chopped shrimp is used for shrimp dumplings.
There are many different types of frozen dumplings in Korea, but they can be simply categorized into four types based on the cooking method: gun mandu (군만두, pan-fried), twigim mandu (튀김만두, deep-fried), jjin mandu (찐만두, steamed), and mul mandu (물만두, boiled). Although various dumpling manufacturers use different product names, it can be confusing.
However, understanding these four categories makes it easier to classify them. Additionally, gun mandu and twigim mandu are often used interchangeably without much distinction. Simply using an air fryer or pan-frying with a bit of oil until golden brown will give you a crispy gun mandu. Steaming them in a steamer will produce soft jjin mandu, and boiling them in water will create moist mul mandu. While these are the main methods of cooking dumplings, there are many other ways to enjoy them in Korea.
A famous example is manduguk (만둣국, dumpling soup), where dumplings are boiled in a rich broth, allowing you to enjoy both flavorful and tender dumplings. Additionally, mandu is often added to kimchi-jjigae (김치찌개, kimchi stew), jeongol (전골, hot pot) and budae jjigae (부대찌개, army stew or spicy sausage stew) to enhance the depth and variety of flavors. Dumplings can also be added to ramyun, tteokbokki, or fried rice, making these dishes more hearty and flavorful.
Frozen dumplings are delicious when prepared according to the instructions on the package, but here’s an easy and tasty way to enjoy Korean frozen dumplings using slightly different methods and additional ingredients. You can use any dumplings you prefer, such as meat, kimchi, or boiled dumplings.
How to Make Frozen Dumplings Even Tastier
1. Hearty and comforting: Simple dumpling soup recipe
To make a delicious Manduguk (만둣국, dumpling soup), you can easily and quickly prepare it with a pack of 'Sagol Gomtang (사골곰탕, Korean beef bone soup broth)' available at the store. Sagol Gomtang is a rich and smooth broth made by simmering beef bones for a long time. It's commonly used in various Korean dishes like Miyeokguk (미역국, seaweed soup) and Seolleongtang (설렁탕, ox bone soup).
The store-bought Sagol Gomtang usually has a bit of salt added, giving it a slightly savory taste. You can adjust the seasoning to your taste if needed. Typically, one pack of Sagol Gomtang (500g) is enough for two servings, though smaller packs of 300g or 350g are also available. Manduguk, made with this broth, is hearty and warming, making you feel full and cozy. It's also not spicy, so it's perfect for kids.
* If you have rice cakes, add them to make tteok manduguk (떡만둣국). I had some leftover rice cakes in the freezer, so I used 100g of them.
- Ingredients for 2 servings:
① 1 pack (500g) of Sagol Gomtang (Korean beef bone soup broth)
② 1 egg
③ 7 frozen dumplings
④ Some julienned zucchini, carrot, onion, green onion
⑤ A bit of seaweed flakes
⑥ 1/3 tbsp of anchovy sauce
⑦ A little pepper.
* I used about 15g each of zucchini, carrot, and onion.
* It's best to use all the ingredients like zucchini, carrot, onion, seaweed flakes, anchovy sauce, and sesame oil, but if you don't have some of them, you can skip them.
- Crack the egg into a mixing bowl and beat it well.
- Pour one pack of sagol gomtang (beef bone broth) into a pot and bring it to a boil over high heat. Once it starts boiling, reduce the heat to medium-low.
- Add the frozen dumplings, julienned zucchini, carrot, onion, and 1/3 tablespoon of anchovy sauce to the simmering broth. Cook for about 2 minutes, until the dumpling skins become translucent. Add the green onions and seaweed flakes at the end after the dumpling soup is completed.
* If you are using rice cakes, add them now.
- After 2 minutes, please cut one of the cooked dumplings into three pieces with a spoon, letting the filling mix with the broth. Then, add the beaten eggs and cook for another 2 minutes before turning off the heat.
* Cutting one of the dumplings and mixing its filling with the broth will create a richer and more flavorful soup.
- Ladle the dumpling soup into a suitable bowl, top with sliced green onions and seaweed flakes, and sprinkle a little pepper and sesame oil to complete the delicious dumpling soup.
2. Crispy and juicy: Perfect pan-fried dumplings
This cooking method allows you to enjoy dumplings with both crispy and juicy textures without the risk of water and oil splattering. It uses water and oil separately, ensuring a perfect balance of moist and crunchy dumplings.
- Place about 8 frozen dumplings in a pan, add 80ml of water, cover with a lid, and steam over medium-low heat for 3 minutes.
* Frozen dumplings taste better when used directly without thawing. - After 3 minutes, if the water has almost evaporated, add about 3 tablespoons of cooking oil, cover, and fry on low heat for 4 minutes.
* During this step, slightly move the dumplings around in the pan to prevent them from sticking.
* If any water remains, pour it out. - After 3 minutes, turn off the heat and transfer the dumplings to a plate, completing delicious pan-fried dumplings with juicy tops and crispy bottoms.
- They are delicious on their own, but they taste even better when dipped in sauce.
* Refer to the dipping sauce recipes below.
3. Moist and tender: Microwave dumplings done right
If you microwave frozen dumplings, their surface can become dry and tough. But with this method, you can easily make moist and delicious dumplings.
- Place 8 frozen dumplings in a microwave-safe container and add enough water to submerge them fully. Let them soak for 4 minutes.
* During this process, the frozen dumplings will thaw, allowing the moisture to be evenly absorbed throughout. - After 4 minutes, drain the water, leaving just about 2 tablespoons at the bottom of the container.
- Cover the container with a microwave-safe lid and microwave for 3 minutes.
* The lid should not be sealed; it should be loosely placed on top of the container.
4. Crisp and quick: Air fryer dumplings
- Place 6 frozen dumplings and 3 tablespoons of cooking oil in a mixing bowl and mix them evenly.
* Without the oil, the dumplings might taste dry and floury.
- Place the 6 dumplings mixed with oil into the air fryer, making sure they don’t overlap.
- Heat at 180°C (356°F) for 8 minutes, then flip the dumplings and heat for an additional 5 minutes, totaling 13 minutes of cooking time.
* Cooking times may vary. Since each air fryer performs differently, keep an eye on the doneness to achieve your preferred level of crispiness.
* It's necessary to flip the dumplings halfway through cooking because the bottoms might not cook evenly in the air fryer. - Air-fried or pan-fried dumplings are delicious on their own, but they taste even better when paired with the gochujang vegetable salad described below.
* Check out the Korean-style gochujang vegetable salad recipe at the bottom.
5. Enhancing your boiled dumplings
Boiling most dumplings is tasty, but the smaller dumplings specifically made for boiling taste the best.
- Combine the following sauce ingredients in a mixing bowl and mix well to make the seasoning sauce:
① 1/2 tbsp of gochugaru (고춧가루, red pepper powder)
② 1 tbsp of thick soy sauce
③ 1 tbsp of vinegar
④ 1/2 tbsp of plum extract
⑤ 1 tbsp of sesame oil
⑥ 1/2 tbsp of prepared mustard
⑦ A bit of pepper and sesame seeds
⑧ A little bit of chopped green onion
* Sesame oil, sesame seeds, and mustard are optional but recommended if available.
* If you don't have plum extract, you can substitute it with 1/2 tbsp of sugar. - Put a full or half package of frozen dumplings into boiling water without thawing them. Be careful, as the hot water can splash.
- Boil for about 3 minutes, then use a slotted spoon or mesh strainer to remove the dumplings and place them on a plate.
- Pour the prepared sauce evenly over the dumplings and enjoy them with a spoon.
* This method of pouring the sauce over the dumplings is called 'Bumeok' (부먹) in Korea. Conversely, dipping the dumplings into the sauce is called 'Jjikmeok' (찍먹).
Delicious Pairings with Dumplings
1. Manmaek is just as good as chimaek
Beer is called 'maekju' (맥주) in Korean. Koreans love to enjoy beer with fried chicken so much that they call it 'gukrool (국룰, unwritten rule or common practice).' The combination of chicken and beer is commonly referred to as 'Chimaek' (치맥). Another popular pairing is beer with dumplings, known as 'Manmaek' (만맥), which is just as beloved as Chimaek. Pizza and beer is another favorite combo, called 'Pimaek' (피맥). Like the previously mentioned 'Bumeok' and 'Jjikmeok,' these terms aren’t official standard language, but they are commonly used among family and friends.
2. Korean-style gochujang vegetable salad
The spicy, tangy, and sweet gochujang sauce pairs perfectly with the crisp and fresh texture of the vegetables, making it even more delicious when enjoyed with pan-fried or deep-fried dumplings.
- Ingredients for 2 servings:
① Mung bean sprouts: 170g (6 oz)
② Cabbage: 40g (1.4 oz)
③ Carrot: 30g (1 oz)
④ Onion: 50g (1.8 oz)
⑤ Cucumber: 50g (1.8 oz)
* You can also use soybean sprouts instead of mung bean sprouts.
- Gochujang sauce ingredients:
① 2 tbsp of gochujang
② 1 tbsp of gochugaru (고춧가루, red pepper powder)
③ 3 tbsp of vinegar
④ 1 tbsp of plum extract
⑤ 1 tbsp of sesame oil
⑥ 1/2 tbsp of thick soy sauce
⑦ 1/2 tbsp of minced garlic
⑧ A pinch of sesame seeds
* If you don't have plum extract, you can substitute it with 1 tbsp of sugar.
- Add all the prepared seasonings to a mixing bowl and mix them well to make the sauce. If you make the sauce in advance, it will taste even better as it marinates.
- Rinse the mung bean sprouts under running water 2-3 times. Boil water in a wok or pot, and once it’s boiling, add the rinsed sprouts and blanch them for just 1 minute.
* Blanching the sprouts for too long will make them lose their crisp texture and affect the taste. - After blanching the mung bean sprouts, squeeze out the water by hand and place them in a strainer to drain as much water as possible.
- Thinly slice the cabbage, cucumber, and carrot into julienne strips.
- In a mixing bowl, combine the blanched sprouts, julienned vegetables, and the pre-made gochujang sauce. Mix everything well, and you're done!
Dumpling Dipping Sauce
1. Soy sauce
This is a popular dipping sauce for dumplings in Korea. It's salty, tangy, and sweet, making it a perfect match for any type of dumpling, whether fried, steamed, or boiled.
- Sauce Ingredients:
① 1 tbsp of thick soy sauce
② 2 tbsp of vinegar
③ 1/2 tbsp of gochugaru (고춧가루, red pepper powder)
④ 1/3 tbsp of sesame seeds
⑤ 1/3 tbsp of plum extract
* If you don't have plum extract, you can substitute it with 1/3 tbsp of sugar.
* It’s even better if you add some finely chopped spicy peppers to your taste.
2. Buldak dumpling sauce
If you love spicy food, try dipping your dumplings in the liquid Buldak sauce that comes with Buldak Bokkeummyun or the special Buldak sauce. This combination gives you an intense spicy kick, and it's an easy way to enjoy Buldak dumplings.
Mandu Pronunciation by Natives
Among the various types of dumplings in Korea, the most popular one is 'Gyoza Mandu'. These dumplings are made with a thin wrapper filled with various ingredients, giving them different flavors and textures depending on the filling. Another type is 'Napjak Mandu', which is filled only with glass noodles. Napjak Mandu is famous as a street food and is especially delicious when pan-fried with a little oil and served with tteokbokki. |
|---|