By Charles from Indian Head, MD
Yaki-Mandu (Korean Egg Roll)
Recipe #29439 | 1½ hours | 1 hour prep | add Great finger food for parties--always a hit. Much easier to prepare if you have a food processor.
80 -100 egg rolls (never really counted) (change servings and units)
Change to: egg rolls (never really counted) US Ingredients
1 lb ground beef or ground pork
2 yellow onions, diced
2 cups carrots, diced
1/2 green cabbage, boiled and diced, squeeze out excess water
2 green onions, cut thin
1/2 cup mushroom, diced
2 eggs, divided (one egg will be needed to seal wrapper)
1/8 cup soy sauce
1 pinch salt and black pepper
2 (12 ounce) packages small egg roll wraps (found near produce section)
1/4 cup soy sauce
1 teaspoon red pepper
1 teaspoon sesame seed
1 Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
2 Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
3 Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).
4 Mix a raw egg in a small bowl or cup, or use a small bowl of water.
5 Place a "sheet" of the egg roll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).
6 Press edges together and gently hold egg roll in hand and carefully squeeze out excess air as you are sealing.
7 Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
8 Dipping sauce: Mix soy cause, red pepper and sesame seeds.
Try this link for authentic Korean dumplings/pot stickers:
And here's a recipe if you would also like to make a main dish to go along with them ;-)
Kalbi (Korean BBQ Short Ribs)
3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.
I am looking for authentic Korean recipes for yaki mondo and kimchi. I lived there for a year and loved the stuff, but I can't find my recipes. I want to be able to make a large amount of the yaki mondo to freeze so I need instructions for that, too. Thanks.
By momma2many from AR
I have also used this website: maangchi.com I know the second one has a Kimchi recipe. I hope this helps (04/03/2009)
Check out Anna Kim's page on Youtube, her handle/profile name is koreancuisine I got a Bulgogi recipe from her a couple weeks ago. It was just like I remembered it from an authentic Korean Restaurant I used to go to. It was unbelievable. Easier yet here's the link: http://www.youtube.com/user/koreancuisine I asked her to post a video for yakimondo, she has a good kimchi recipe up already, the recipes are listed in the box to the right of the videos (more info). Hope you like it. Drop me an email if this helps. (04/30/2009)
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