These are traditional Korean Mandu, featuring a thin, chewy dough packed with a savory mix of minced meat and vegetables. Unlike Chinese Baozi which often have a thicker, bread-like bun, or Japanese Gyoza which are typically smaller and pan-fried, Korean Mandu focus on a balanced, hearty filling and are often enjoyed steamed or in soups. They are the comfort food that brings a burst of flavor in every bite!
Homemade Jeon (Korean Savory Pancakes) from the Lunar New Year! Does anyone have creative ideas or delicious recipes for using up these leftover pancakes?
For the Korean Lunar New Year, my family enjoyed a diverse feast that beautifully blended traditional Korean dishes with Western-style favorites. The table featured classic holiday staples like Tteokbokki (spicy rice cakes),…
Our comforting morning spread features Tteok Mandu Guk (rice cake & dumpling soup with galbitang beef broth base), colorful Sanjeok skewers, crispy Nokdujeon mung bean pancakes, Myeongtaejeon pollack pancakes, and golden Pan-fried…
The Kkaennip-jeon (perilla leaf pancakes) offer a unique, aromatic herb flavor often stuffed with savory meat, while the Sanjeok-kkoji (skewers) provide a delightful mix of textures from crab sticks, ham, and vegetables.…
I went to a famous brunch restaurant. These days, it seems like a lot of Western restaurants in Korea offer Korean-style fusion dishes. They served abalone risotto, which suited the Korean palate,…
90s Nostalgic Snack ‘Jjondeugi’ – Oven Roasted! Jjondeugi was an essential snack from 1960s-70s Korean corner stores! Made with wheat flour + corn starch for that signature chewy texture. At home we…
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Comments (2)
So round and cute!
Love how you explained the difference between mandu, baozi, and gyoza! Mandu in soup is my ultimate comfort food 😋