Chef’s Secret: Delicious Galbi Mandu (Korean Rib Dumplings)
#GalbiMandu #KoreanDumplings #TteokgalbiMandu #ChefLeeYeonBokRecipe #HomemadeDumplings #EasyRecipe #SpecialDumplings #SavorySweet #CookingInspiration
Recreate Chef Lee Yeon-bok’s signature Galbi Mandu using leftover tteokgalbi burger patties! This recipe is perfect for making delicious dumplings from a generous batch of tteokgalbi dough. If you have frozen dumpling wrappers, you can easily create this impressive dish. We’ll combine finely minced pork and beef in a perfect ratio, adding sweet onions, spicy Cheongyang peppers, and a blend of seasonings for a savory yet sweet flavor profile. The rich umami from soy sauce and oyster sauce is simply irresistible.
Tteokgalbi Dough Ingredients
- 400g minced pork
- 300g minced beef
- 2 onions, finely chopped
- 2 Cheongyang peppers, seeded and finely chopped
- 4 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp cooking wine (mirin or similar)
- 2 Tbsp sugar
- 3 Tbsp chopped scallions
- 4 Tbsp starch (cornstarch or potato starch)
- 3 Tbsp sesame oil
Galbi Mandu Ingredients
- 5 cups prepared tteokgalbi dough
- 30 frozen dumpling wrappers
Tteokgalbi Dough Ingredients (Reference)
- 400g minced pork
- 300g minced beef
- 2 onions, finely chopped
- 2 Cheongyang peppers, seeded and finely chopped
- 4 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp cooking wine (mirin or similar)
- 2 Tbsp sugar
- 3 Tbsp chopped scallions
- 4 Tbsp starch (cornstarch or potato starch)
- 3 Tbsp sesame oil
- 5 cups prepared tteokgalbi dough
- 30 frozen dumpling wrappers
Tteokgalbi Dough Ingredients (Reference)
- 400g minced pork
- 300g minced beef
- 2 onions, finely chopped
- 2 Cheongyang peppers, seeded and finely chopped
- 4 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp cooking wine (mirin or similar)
- 2 Tbsp sugar
- 3 Tbsp chopped scallions
- 4 Tbsp starch (cornstarch or potato starch)
- 3 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the base meat for the tteokgalbi dough. For a tender texture, mix 400g of minced pork with 300g of minced beef, a 2:3 ratio. Using more pork will enhance the tenderness.
Step 2
Add finely chopped onions to the dough for sweetness and moisture. The onions will naturally sweeten as they cook and make the meat mixture more succulent.
Step 3
To eliminate any gamey odors and add a hint of spiciness, incorporate 1 Tbsp of cooking wine, 2 finely chopped Cheongyang peppers, 2 Tbsp minced garlic, 1 tsp minced ginger, and 3 Tbsp chopped scallions. These aromatic ingredients will deepen the flavor profile.
Step 4
Season with 4 Tbsp of soy sauce and 3 Tbsp of oyster sauce for a rich umami taste. Add an extra 2 Tbsp of sugar to balance the savory notes with a touch of sweetness, creating a delightful flavor harmony.
Step 5
Incorporate 4 Tbsp of starch (such as cornstarch or potato starch). This will help thicken the mixture and give the dumpling filling a pleasant chewy texture. While traditional tteokgalbi doesn’t typically include starch, we’re adding it for the burgers, meatballs, and today’s dumplings to achieve the right consistency and binding.
Step 6
Now, let’s complete the Galbi Mandu filling. This same dough was used for Galbi burgers and meat patties, and now it’s time for the dumplings! If the pork doesn’t have enough natural fat, add 3 Tbsp of sesame oil for a nutty aroma and richness. Mix all the ingredients thoroughly, kneading until the dough becomes cohesive and slightly sticky.
Step 7
Prepare for shaping the dumplings. Frozen dumpling wrappers can tear or become stiff if used immediately. It’s best to thaw them slowly in the refrigerator for at least a day. Thawing them at room temperature can make them too soft and difficult to handle. Place a portion of the prepared tteokgalbi dough onto a thawed wrapper and carefully pleat and seal to form your Galbi Mandu.
Step 8
Get your steamer ready. Fill a steamer pot with water and bring it to a boil. You can line the steamer with cheesecloth, but parchment paper is often more convenient and prevents sticking. Line the steamer basket with parchment paper to ensure the dumplings don’t stick to the bottom. Arrange the shaped dumplings neatly in the steamer basket.
Step 9
Steam the Galbi Mandu. Typically, they are steamed over high heat for about 8-10 minutes. The dumplings are ready when the wrappers become translucent, allowing you to see the filling inside. As they cook, the wrappers will turn a beautiful, clear, and slightly plump appearance. Be careful not to overcook, as the wrappers might become opaque again.
Step 10
Congratulations! Chef Lee Yeon-bok’s special Galbi Mandu, inspired by ‘Please Take Care of My Refrigerator,’ is now ready! We used two steamers to make a generous batch, so enjoy these freshly steamed, warm dumplings. The savory and sweet filling, combined with the tender wrapper, will surely delight your taste buds.