Placeholder Image

Subtitles section Play video

  • - Hello everybody!

  • Today, we are going to make kimchi-wangmandu.

  • Mandu is dumpling. Korean dumplings.

  • Wang is king.

  • So wangmandu is a huge, king of king large size Korean dumplings.

  • In my previous video, I posted

  • how to make Korean mandu wrappers.

  • So I froze this and then I took it out.

  • While this is a thaw out, I'm going to make fillings.

  • You can use either pork or beef.

  • This time I'm using beef.

  • This is a brisket and I washed and

  • dried this with my paper towel.

  • And I'm using three garlic cloves.

  • Around one teaspoon amount, ginger.

  • I'm going to process all this.

  • All this into a bowl.

  • And then, let's season this with soy sauce, dark soy sauce.

  • This is called jinganjang.

  • White or brown sugar.

  • And then sesame oil, two teaspoons.

  • And ground black pepper.

  • And mix.

  • This meat mixture is a salty, sweet,

  • and sesame oil flavor.

  • It's already delicious smells.

  • I'm boiling a pot of water.

  • I will just cook this, my noodles.

  • This is called dangmyeon.

  • I'm going to use just two ounces, little bit.

  • And we are going to cook this around seven or eight minutes.

  • It takes time to cook because

  • these noodles are really, really hard.

  • And close the lid.

  • I used to make the mandu filling inside the filling.

  • I just use the raw mixture, meat mixture.

  • But whenever I cook this later,

  • I always kinda nervous, is this cooked or not?

  • You know, so, this recipe I'm going to cook first

  • and then you don't have to worry about this.

  • This is all cooked, safe to eat.

  • One teaspoon oil.

  • So cook this until this meat is no longer pink

  • and the juice comes out.

  • We are going to use all this juice.

  • This smells like a bulgogi.

  • Okay.

  • Noodles

  • Well cooked. There's no hard stuff instead.

  • Ok done, so I'm going to rinse this in cold water.

  • When you make Japchae you've got to use this noodle.

  • So dangmyeon.

  • Let's mince onion.

  • This is half of a large onion.

  • Onion here.

  • And next, this is buchu.

  • Buchu is Asian chives or garlic

  • chives, you know people call this.

  • These are grown by Korean farmers living in New York.

  • Flushing.

  • So yesterday I went to go shopping, Flushing,

  • and then I got this.

  • People are selling their, some

  • of the Korean vegetables on the street.

  • So I got this really good quality.

  • So this is very clean.

  • Just in case you find some brownish, kind of dirty stuff,

  • and then, just remove this way.

  • Yeah.

  • This is not much to clean. Really clean.

  • And then then you wash this, like this running water.

  • This is the way of washing this.

  • You like this sound?

  • So do I.

  • Really fresh sound.

  • Okay, here.

  • Kimchi is a kind of a star, in this recipe.

  • This is fermented kimchi.

  • Hmm, oh my.

  • Fermented kimchi, which means very sour, sour taste.

  • So I made this around two weeks ago.

  • Kimchi mandu always using the

  • fermented, sour tasting, kimchi.

  • Horizontally, vertically, so that

  • we get it really little pieces.

  • So next, noodles.

  • I'm gonna chop them into really small pieces.

  • And then, Tofu!

  • Tofu, I'm going to squeeze out, just with hands.

  • You don't have to really squeeze it out thoroughly,

  • because it has to be a little juicy.

  • When your mandu is done, it's going to be

  • juicy inside. Just slightly.

  • Here you go.

  • Salt.

  • And sesame oil, one teaspoon.

  • And ground black pepper.

  • Around a half a teaspoon.

  • So hand is better when you mix this,

  • because easy, easy to mix.

  • Mmm, kimchi. Kimchi goes with anything these days.

  • People are so creative.

  • They add kimchi to any of their favorite food

  • and it turn out good.

  • Today, we are making 16 wangmandu.

  • You can eat it today all,

  • or just you can same some for later.

  • If you save some for later use, freeze them.

  • So what I'm doing is, I use a little larger size,

  • you know, my baking pan.

  • And you can use a tray even, large size, anything.

  • And then cover this with plastic wrap

  • so that you can put your mandu here

  • and it's not going to stick to each other

  • and not stick to the bottom also.

  • And then, this is my mandu-pi.

  • So well thawed out.

  • Very soft and wet.

  • It's going to be 16 huge size mandu.

  • Divide into half.

  • We should have make this for eight.

  • How is that, really big, huge, isn't it?

  • Some more.

  • We've got to seal this guy.

  • Go inside.

  • How is it? Isn't it pretty?

  • Put it this here.

  • Next time I'm going to show really in detail.

  • Look at this all juicy, right?

  • Pinch, push, pinch, push, pinch

  • Like this.

  • And pinch and push and pinch.

  • And push, pinch, push, pinch, push, pinch.

  • Like this.

  • Seal this guy this way.

  • Huge.

  • We start, center part, pinch.

  • So fun, I know, you guys are,

  • "Ooh, I can not wait to too make this."

  • So first, this way.

  • Really pretty.

  • Always mix this together

  • and then you see all the juices gone meanwhile.

  • So noodles absorbed this all juice.

  • When mandu is cooked, really you'll have some juicy mandu.

  • Last one. My sixteenth baby!

  • It's going to be biggest.

  • Wow, so plump mandu we made.

  • This is huge, three scoops inside.

  • So we made 16 huge kimchi wangmandu.

  • You can steam, fry, or making soup.

  • So today, I'm going to show you how to fry and steam.

  • Turn it on.

  • Let's do medium-high heat.

  • Pan is heated, let's add some oil.

  • So I'm going to use this as a serving plate too.

  • This is American pizza pan, but for me,

  • I use all the time to make my mandu,

  • or if I like to freeze something,

  • this is a perfect kind of pan.

  • I'm steaming and also frying mandu.

  • Keep checking not to burn these.

  • Inside is all almost all cooked,

  • because, you know, our meat is cooked.

  • So we cook this outside.

  • So I'm going to cover the lid

  • and turn down the heat to really low.

  • My steamed mandu is done.

  • Here you go.

  • Yay!

  • Wow.

  • (sizzling)

  • Crunchy crunch outside.

  • Meanwhile, let's make sauce for this.

  • Soy sauce, around one or two tablespoons.

  • White vinegar, one tablespoon.

  • Chunk of onion.

  • You can add some chunk of onion.

  • So this is just an instant pickle.

  • I always use jalapeno or some spicy green chili pepper.

  • Just use some.

  • That's it!

  • So steamed mandu, fried mandu.

  • Just I have six.

  • Now, actually, this three is for one serving,

  • a huge amount.

  • So let's taste this.

  • See inside.

  • Mmm, good combination of the

  • sweetness, saltiness, and sesame oil.

  • I just chewed a little bit of kimchi, awesome packaging.

  • And, steamed one, you don't use any oil

  • so this is my number one favorite.

  • So when you make this, you will know,

  • you will understand why I love this mandu skin.

  • Homemade mandu skin.

  • So chewy, it tastes like a real noodles.

  • Let's use some sauce.

  • Very crispy.

  • Today, we made kimchi wangmandu.

  • Wangmandu is a king.

  • King dumplings, large size.

  • Enjoy my recipe.

  • See you next time!

  • Bye!

- Hello everybody!

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 mandu kimchi pinch king huge push

King-size kimchi dumplings (Kimchi-Wangmandu: 김치왕만두)

  • 1 0
    林宜悉 posted on 2020/03/25
Video vocabulary