먹방 (Mukbang) Monday: Making Mandu

Look at all this kimchi! Not only did we bring home a lot of kimchi from the kimjang event a few weeks ago, but our 할머니 (Halmony = gramdma) also brought us this huge tub of it! My 어머니 (Uhmuhnee = mother-in-law) had a great idea to use some of it to make kimchi dumplings! In Korean, dumplings are called 만두 (Mandu).

First, we mixed some kimchi with tofu and ground beef to make the filling. We used our little food processor, but it ended up being too homogenized. Next time, we will just chop up the kimchi and mix it all together in a bowl.

Here is Seong filling the mandu wrappers, wetting the edge with water, and pinching the sides to make the "fan" look.

The finished mandu look so pretty! They are definitey worthy of Mukbang Monday.

After using up a whole pack of mandu wrappers and realizing that two people shouldn't eat two plates of dumplings, we decided to freeze half of them for later!

For dinner, we made a simple radish soup. In Korean, radishes are large and white, not small and red. 할모니 (Halmony = grandma) taught me how to shave the radish pieces and boil them in bone broth. The soup, called 무국 (Moogook) traditionally has actual beef pieces, but you do what you can! We also added thin white mushrooms and green onions. I boiled the mandu directly in the soup, which was kind of a mashup of Korean dishes.

In the end, the mandu was so flavorful because of the kimchi and the moogook was also a winner!