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Korean Beef Mandu

Pan-fried Korean dumplings filled with seasoned ground beef, tofu, and glass noodles, crispy on the bottom and steamed-tender on top - a satisfying appetizer perfect for sharing.

65 minMediumServes 4230 cal/serving

KoreanAppetizerStovetopStandardNut-FreePork-FreeCorn-Free

Ingredients

  • 8 oz ground beef (80/20)
  • 8 oz firm tofu, drained, crumbled
  • 2 oz dried glass noodles (dangmyeon), soaked, chopped
  • 1 cup napa cabbage, finely chopped
  • 4 scallions, minced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1/4 tsp black pepper
  • 40 round dumpling wrappers (gyoza wrappers)
  • 2 tbsp neutral oil (for pan-frying)
  • 6 tbsp water (for steaming)
  • 4 tbsp soy sauce (for dipping)
  • 2 tbsp rice vinegar (for dipping sauce)

Instructions

  1. 1

    Soak 2 oz dried glass noodles (dangmyeon) in hot water for 10 minutes until softened. Drain, roughly chop into 1-inch lengths, and set aside.

  2. 2

    Place 1 cup finely chopped napa cabbage in a clean towel, sprinkle with a pinch of salt, and squeeze out as much moisture as possible.

  3. 3

    In a large bowl, combine 8 oz ground beef (80/20), 8 oz drained, crumbled firm tofu, the chopped glass noodles, squeezed cabbage, 4 minced scallions, 3 cloves minced garlic, 1 tsp grated fresh ginger, 2 tbsp soy sauce, 2 tsp sesame oil, and 1/4 tsp black pepper. Mix thoroughly until uniform.

  4. 4

    Place a round dumpling wrappers (gyoza wrappers) in your palm. Add about 1 heaping teaspoon of filling to the center. Moisten the edge with water, fold in half, and pleat and press to seal firmly. Repeat with remaining wrappers and filling.

  5. 5

    Heat 2 tbsp neutral oil (for pan-frying) in a large non-stick or cast-iron skillet over medium-high heat. Arrange mandu flat-side down in a single layer (do not crowd; work in batches). Cook 2-3 minutes until the bottoms are golden brown.

  6. 6

    Carefully pour 6 tbsp water (for steaming) into the pan, cover immediately with a lid, and steam for 4-5 minutes until the wrappers are tender and the filling is cooked through. Uncover and cook 1 more minute to re-crisp the bottoms. The internal temperature of the beef filling should reach 160°F (71°C).

  7. 7

    Stir together 4 tbsp soy sauce (for dipping) and 2 tbsp rice vinegar (for dipping sauce) for a quick dipping sauce. Serve the mandu hot.

Questions

Can I make Korean Beef Mandu gluten-free?

Not cleanly. 2 tbsp soy sauce, 40 round dumpling wrappers (gyoza wrappers), 4 tbsp soy sauce (for dipping) has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Korean Beef Mandu keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Korean Beef Mandu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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