11.174 Pan-Fried Mandu in Sweet Soy-Chili Sauce


27 (Sat) June 2020

Pan-Fried Mandu in Sweet Soy-Chili Sauce


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with DJ and IZ

This is a product from my favorite food company Pulmuone.  The full name on the packaging, which I’m assuming was designed to be awkwardly/overly descriptive as a marketing ploy, means “Yalbeun (thin) Pi (skin) Ggwakchan (stuffed) Sok (filling) Gogi (meat) Mandu (dumpling).”  The dumplings come frozen.

Pretty good.  I pan-fried them in a bit of oil, as they were prepared at the sample counter in the supermarket.   The (thin) skins turned out nicely crisp.  The (stuffed) filling of pork and mushrooms and buchu was moist and tasty.  However, the dumplings were so thick that they took forever to cook through, even though I had covered the pan to accelerate the process, requiring careful monitoring and frequent flipping to prevent burning.  Not worth the effort.  Maybe better boiled.


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