Mandu kuk

Preparation info

  • Serves


    • Difficulty


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By Terry Durack

Published 2002

  • About

Mandu are beef dumplings that bear more than a passing resemblance to Japanese gyoza or the Chinese wor tip. They can be pan fried or deep fried, but are at their best when boiled and served in soup. If you don’t feel like making them yourself, you can buy ready-made frozen dumplings from Korean and Japanese grocery stores. The addition of dang myun noodles turns the whole thing into a kind of won ton noodle soup with attitude.