Seoul Proprietor
Pan-Fried Beef and A1 Steak Sauce Mandu Dumplings with Tangy Dipping Sauce
40 minutes
Serves 4
BreakfastKoreanDairy-freeNut-free
Herb's take
Taking a detour through the alleys of Seoul and the aisles of your local grocery store, these mandu (Korean dumplings) sneak in A1 steak sauce for that bold, tangy kick inside a traditional beef filling. You’ll learn the science (and fun) of juicier fillings, why cornstarch is your new friend, and how to get that perfect crispy-skirt bottom, no passport required.
Ingredients
Yield
4
Instructions
- 01Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the onion and cook, stirring, until translucent and fragrant, about 3 minutes. Stir in the garlic for another 30 seconds. Cool slightly.
- 02In a large bowl, combine the cooked onion and garlic, ground beef, A1 steak sauce (3 tbsp), soy sauce (1 tbsp), scallions, sesame oil, cornstarch, black pepper, and chopped kimchi. Mix until just combined and slightly tacky.
- 03Lay out the mandu wrappers. Place about 1 tablespoon of filling in the center of each. Brush the edge with beaten egg, fold into a half-moon, and pinch pleats to seal. Repeat until all filling is used.
- 04Heat remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat side down in a single layer. Cook until bottoms are golden brown, about 2 minutes.
- 05Carefully pour in 1/4 cup water, cover immediately, and steam for 3 minutes. Remove lid and cook uncovered until water evaporates and bottoms crisp, about 2 minutes.
- 06Meanwhile, whisk together rice vinegar, soy sauce (1 1/2 tbsp), A1 steak sauce (1 tbsp), gochugaru, honey, and sesame seeds in a small bowl for the dipping sauce.
- 07Transfer dumplings to a platter. Serve hot with dipping sauce. Garnish with extra scallions and sesame if you’re feeling photogenic.
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