All posts tagged: mandu

Jaha Son Mandu | Korean Dumplings

This was one of the greater Korean food experiences I’ve had in Seoul. I love mandu. I love big ones, baby ones, fluffy ones…I love them all. Then I discovered mandu casserole, Mandu Jeongol, and my life will never be the same. It’s unbelievably scrumptious and I don’t use that word often. The pot is heated at your table and it’s packed with spicy broth, veggies and meat.  To balance out the meat in our casserole, we tried two other vegetarian options, the kimchi  mandu and cucumber and mushroom mandu. We washed my new favorite food down with a Korean wine made from black raspberries, Bokbunjajoo. You can buy it pretty much anywhere, but it’s delicious and I love it. It’s thick, sweetness was a perfect sidekick to the most amazing dumplings. Looking for Jaha Son is not for the faint of heart…it’s tucked far back in Baum-dong. If my Korean friend, Phil hadn’t been there, I would have had a hard time finding it. He was able to tell a taxi driver just where to …

Roasted Bok Choy & Tofu Dumplings

Oh dumplings, never change… This was only my third or fourth attempt at making dumplings (mandu if you’re in Korea) and it does get easier to get them all together but with endless possibilities for flavor, its hard to choose what to use. You need something that will make a little heft for a nice bite.  If you’re not a meat eater, I would suggest the tofu like I used here. glass noodles or more vegetables (cabbage, onions, something sturdy). The trick is the filling to dumpling wrapper ratio…it will be everything. You’re not a machine, you can’t fill up your dumpling like a store bought one unless you are really, really talented. So don’t beat yourself up if it takes a bit to figure out the ratio. Practice, fail, keep trying. That’s the way to do it. You could also just make a little half circle dumpling. There’s no shame in that shape and I’ve done it myself. They’re great for frying, actually. But, I made these in the shape of dumpling that’s good for …