Kimchi Mandu Recipe : Korean Kimchi Dumplings

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Hi guys!

Today I’m going to share one of my family recipe, Kimchi Mandu! :-D

Kimchi is Korean fermented vegetables and Mandu means Korean filled dumplings. Mandu is usually filled up many different vegetables, noodles, tofu and ground meat/seafood. Though, my favorite Mandu is definitely Kimchi Mandu because it’s slightly spicy and tangy from kimchi, the flavor is just so delicious!

My mom always made this Kimchi Mandu every Korean holiday, such as Chooseok(Korean Thanksgiving) and Lunar New Year. Oh, making mandu is definitely brings all the beautiful lovely memories of my childhood. 

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My favorite is hands down- steamed Kimchi Mandu, but deep fry or pan fry is very delicious as well! My mom makes Manduguk(Dumpling soup) with these mandu the next day and it is so delicious, you can’t resist… 

Hopefully you can make your own beautiful and lovely memories with your family while making mandu at home as our family did. :-) 



5 from 1 reviews
Kimchi Mandu
  • 10 oz. Ground pork
  • ¼ tsp. Salt
  • ⅛ tsp. Black pepper
  • 1 Tbs. mirin (optional)
  • 5 oz. Bean sprouts
  • 2 oz. Dried glass noodles(Dangmyeon)
  • 1 cup Well fermented Kimchi, squeezed juice and chopped
  • 8 oz. firm tofu, squeezed excess water with paper towel
  • 3 green onions, chopped (approximately ½ cup)
  • 2 to 3 Garlic cloves, minced (approximately 1 Tbs)
  • 2 Tbs. Soy sauce
  • 1 Tbs. Sesame oil
  • 1 tsp. Sesame seeds
  • Small pinch of salt
  • ¼ tsp. Black pepper
  • 20 to 25 Dumpling wrappers
  1. Bring enough water to boil blench beansprouts and noodles in a large pot.
  2. Meanwhile heat a wok over high heat; add pork, ¼ tsp. Salt, ⅛ tsp. Black pepper and mirin. Stir fry for 3 minutes, no need brown bits. Remove from heat and place cooked pork in a large mixing bowl.
  3. By now, your water would be boiling, add 1 Tbs. salt and bean sprouts. Blench bean sprouts for 1 minute. Using a small strainer, take out bean sprouts and drain. Tap with a paper towel to get rid of excess water. Cut into ¾” short.
  4. In same boiling water, add glass noodles and cook it by following directions of package you are using. Drain, rinse with cold water and drain completely. Cut into same size as bean sprouts.
  5. Add bean sprouts, noodles and rest of filling ingredients in same mixing bowl that we placed pork. Mix well with a spatula.
  6. Line a baking sheet with parchment paper or plastic wrap. Bring one dumpling wrapper at a time on your palm and wet edge with water slightly if your dumpling wrapper is not freshly made. Place 1 Tbs. filling in middle, fold and seal as a half moon shape. Brin both end put it together and seal. Place on lined baking sheet and repeat until you are done with wrappers and filling.
  7. You can steam kimchi mandu 8 to 10 minutes or pan/deep fry until golden brown about 8 to 10 minutes over medium heat. Enjoy!
If you have some left over filling, make fired rice with it! :-)


How to Make Dumpling Wrappers

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Hi guys!

Today, I’m going to share how to make Dumpling Wrappers at home. 

It is very useful and helpful recipe to have in your recipe book, because in Asian cuisine we make lots of different kinds of dumpling wrappers and since you have a dough, you can shape however you desired. :-)

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 I have a few dumpling recipes that you can try out. If you have any dumpling recipes that wanna try but you don’t see in here, please let me know! :-) 

14Pork and Chive Dumplings 

IMG_02581-1024x685Vegan Dumplings

280Fried Dumplings with Cilantro Salad

794Baked Crab Rangoon 





Dumpling recipes are endless as pizza toppings. 
Hopefully you try Homemade Dumpling Wrappers at home and enjoy delicious all kinds dumpling!! :-D  






5 from 1 reviews
Dumpling Wrappers
  • 1½ cup Sempio Wheat Flour or All purpose flour
  • 1 Tbs. Corn starch
  • ¼ tsp. Salt
  • cup Hot water
  1. In a large mixing bowl, combine flour, starch and salt. Make a well in a middle of dry ingredients mixture, pour hot water; Slowly incorporated with a spatula.
  2. When thought flour has been incorporated into water, begin to use hands to forms a dough.
  3. When dough came together and they’re are no dry bits left in mixing bowl, take out dough from mixing bowl to a work surface; start kneading dough with both hands. Knead dough about 3 minutes until it’s soft and smooth.
  4. Form dough as a bowl and put tin back to mixing bowl and cover with a plastic wrap or place in a plastic bag; let it rest for 20 to 30 minutes on your kitchen counter.
  5. Divide dough to half and shape each pieces as 6” to 7” long log. Cut each logs halves and then cut into ½” wide pieces, you will have 10 equal pieces from a log and 20 equal pieces total.
  6. Working on one piece of dough at a time and meanwhile cover rest of them with a damp towel to prevent from drying. Bring one dough at a time to work surface, slightly flatten it with your palm.
  7. Using a rolling pin, flatten dough into 3½” circle. Place dumpling wrapper on a flour dusted plate and dust each dumpling wrappers so they won’t stick to each others. Cover dumpling wrapper with a plastic wrapper to prevent drying. Repeat with rest of dough and you will have 20 dumpling wrappers.
  8. Enjoy make many dishes with this homemade dumpling wrappers!


Ttukbaegi Bulgogi : Korean Beef Stew in Clay Pot : Bulgogi Stew Recipe

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Hi guys!

Today I’m going to show you how to make warm and hearty Korean dish, Ttukbaegi Bulgogi. 

As you know, Bulgogi is Korean marinated beef that grilled/broiled.

Ttukbaegi is Korean stone/earthenware pot that made from coarse sand-mud. We cook and serve most of our stews and soups in this pot. 
The best part of Ttukbaegi is keep the food hot/warm until the last bite. So it is a perfect dish for winter time! :-) 

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As you can guess Ttukbaegi Bulgogi is simply bulgogi cooked with stock in Ttukbaegi.  

It’s very popular around winter time in Korea because it’s so hearty and rustic dish that will warm you from inside to out.

I used to eat this dish very often as lunch while I was working at the cartoon entertainment and introduced to my husband while we both were in Korea. He loved it. Every winter, when he feels cold he always looking for this dish.   

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Ttukbaegi Bulgogi is very easy to cook if you have a few things already prepared. 


The main ingredients are bulgogi and stock. Bulgogi is Korean signature marinated meat usually beef and cooked on a grill or skillet. Click HERE for my best bulgogi recipe!


Also the stock is very important for the taste of Ttukbaegi Bulgogi. My first choice would be my Ultimate Korean Stock(Click HERE for the recipe) and second choice would be dash stock(Click HERE for the recipe). But you can also use store bought vegetable, beef or chicken stock as well.  

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So now, I finally share Ttukbaegi Bulgogi recipe with you all hope you can taste this hearty warm Korean dish at your home!




5 from 1 reviews
Ttukbaegi Bulgogi
  • ½ lb. Bulgogi, marinated at least 30 minutes to over night
  • 1½ Cup Ultimate Korean stock
  • 2 oz. Dangmuyeon (Korean glass/sweet potato noodle), soaked in warm water for 20 minutes
  • ½ tsp. Salt
  • 2 green onion, sliced
  1. Heat Ttukbaegi over high heat; add bulgogi and cook for 4 to 5 minutes or until bulgogi is cooked, edges are slightly brown and seared, stir as needed.
  2. Add stock and salt, stir to mix and bring it to boil. Add soaked noodles and cook until noodles are fully cooked, about 4 to 5 minutes. Stir occasionally.
  3. Add green onion right on top and remove from heat. Serve while it’s screaming hot with a bowl of warm cooked rice.


Coconut Crepe Cake with Banana Cream

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Hi guys!

Today I’m going to share how to make Coconut Crepe Cake with Banana Cream.

Sounds so delightful, isn’t it? :-)

IMG_1541 copy  No oven required for this recipe, and it is a fun dessert/breakfast recipe to make with your kids! You guys going to have so much fun! 

The beautify of crepe cake recipe is you can twist whatever flavor you want. I choose coconut and banana because they are one of my favorite flavor mixtures for sweet, but you can add some chocolate/nutella if you like to, maybe some vanilla would be delicious as well! So be creative in your kitchen make your own crepe cake! :-D

IMG_1571 copy  I mean, who is gonna say ‘no’ to this beautiful layer and layer of delicious coconut crepes and banana cream?!

Of, if you want to make is a little boooooze for your adult friends and yourself, add some coconut run in the banana cream!

Oh man!

That would delicious too! :-D

IMG_1589 copy Hope you guys give this delicious layers and layers of Coconut Crepe Cake with Banana Cream recipe at home! :-D 



5 from 1 reviews
Coconut Crepe Cake with Banana Cream
For Coconut Crepe
  • 1 cup All purpose flour
  • ½ tsp. Salt
  • 3 Tbs. Sugar
  • 2 Eggs
  • 13.5 oz. 1 can Coconut milk (approximately 1⅔ cup)
  • ⅓ cup water
  • 1 tsp. Coconut oil or butter
For Banana Cream
  • 1 cup Heavy cream
  • 3 Tbs. Powder sugar
  • 2½ Medium size banana, peeled
  • 5 Tbs. Condensed milk
For Garnish
  • Coconut ice cream
  • Banana slices
  • Toasted coconut flakes
  1. Combine flour, salt and sugar in a large mixing bowl and mixl; add egg, coconut milk and water. Whisk until there is no lumps and very smooth.
  2. Heat a 8” non-stick skillet over medium heat; add coconut oil and swipe with a paper towel to coat skillet evenly. Pour 3 Tbs to ¼ cup of better at a time to skillet while you are swirling skillet. Keep swirling to spread better evenly. Cook for 1minute then careful flip over, cook another minute and transfer to a baking sheet or flat surface to cool. Repeat with remaining batter, coating pan with coconut oil as needed. You will make 19 to 20 crepes.
  3. Whisk heavy cream with powder sugar until stiff peaks using hand blender or stand blender.
  4. Mean while smash banana with a masher until no big lumps and quite smooth. Then add condensed milk and mix well.
  5. Gently fold banana mixture into whipped cream,
  6. On a cake stand or a plate, place a coconut crepe; spread 1 Tbs. banana cream evenly. Top with another coconut crepe. Continue layering with banana cream and coconut crepes ending with a crepe on top. Finish with extra banana cream on top and refrigerate until firm, about 20 to 30 minutes.
  7. Garnish with ice cream, banana slices and coconut flakes as you desired.
  8. Enjoy!


Steak with Teriyaki Glaze : The Best Teriyaki Steak Recipe

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Hi guys!

Valentine day is coming!! I can’t believe how time flies!! 

What is your dinner plan for with your loved one this year valentine day?

I have no plan because Jacob is in Korea and I will be alone. I might be with my mom… lol 

But who cares? It’s all about love, right? 

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If you are planing on cooking dinner for your loved one(including your family!) I highly recommend this Steak with Teriyaki Glaze recipe for you!!

It’s very special and delicious recipe that amazing to share with people you love. 

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If you like your steak rare to medium rare, you’ve got to use at least 1″ thick steak. Even 5 star restaurant chef can’t cook perfect steak if it’s too thin. 

Also take steak out from refrigerator about 30 minutes before you cook it. Bring steak to room temperature is quite an important tip to cook evenly. Unless your steak will over cook outside and still cold in the middle.  

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The teriyaki glaze is same recipe that I showed you on my Chicken Teriyaki recipe. :-) 

IMG_0245 copyClick Here for Chicken Teriyaki Recipe



I normally very heavy on salt on my steak, but since I’m having with Teriyaki glaze, I just seasoned with lots of freshly ground black pepper. 

Hope you guys enjoy this delicious Steak with Teriyaki Glaze recipe at home!! 


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5 from 1 reviews
Steak with Teriyaki Glaze
  • 1 lb. Ribeye steak, 1” thick (You can use sir-loin, NewYork strip, filet mignon, flat iron, skirt steak and etc.)
  • 1 tsp. Black pepper
  • 1 Tbs. Cooking oil (high smoke point such as canola, sunflower seeds, vegetables, peanut and etc)
  • 2 Cloves garlic, crushed
  • 1 Tbs. Butter
  • Wasabi to taste
For Teriyaki Glaze
  • 2 Tbs. Soy sauce
  • 2 Tbs. Mirin
  • 2 Tbs. Sake (Rice wine)
  • 1 Tbs. Sugar
  1. Season steak both side with black pepper.
  2. Heat a large thick bottom skillet over high heat; add oil and place steak. Cook steak total 7 to 8 minutes for medium-rare, 8 to 9 minutes for medium if you are using 1”thick steak. Keep flipping steak for even crust and doneness.
  3. When steak has nice crust out side and about 1 minute left to finish cooking, add garlic and butter. Move steak around to coat with butter evenly.
  4. Turn off heat and remove steak from skillet; let it rest for 5 to 10 minutes for juicy steak.
  5. Mean while, mix all ingredients for teriyaki glaze and pour into same skillet we cooked steak. Turn on heat to medium and simmer for 3 to 4 minutes or until sauce is thickened and reduce about half amount.
  6. Slice steak if you would like to serve that way or you can serve as it is.
  7. Pour teriyaki glaze over steak, serve immediately with side salad and wasabi.

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