Korean Mandu Recipe: A Flavorful Adventure in Every Bite!

Calling all kitchen explorers! Are you ready to embark on a culinary journey to Korea without ever leaving your own kitchen? Well, hold onto your aprons because I’ve got a recipe that’s sure to transport your taste buds straight to the bustling streets of Seoul – Korean Mandu!

Korean Mandu Recipe from Kitchen Survival 101

Tackling Korean Cuisine

Now, I’ll admit, when I first stumbled upon the idea of making Mandu, I was a little intimidated. Korean cuisine was uncharted territory for me, and I wasn’t sure where to begin. But armed with a sense of culinary adventure and a healthy dose of skepticism, I dove headfirst into the world of Mandu-making.

Korean Mandu Recipe from Kitchen Survival 101

Selecting the Ingredients

As I perused various recipes online, I couldn’t help but notice the wide range of ingredients and techniques involved. Ground pork, mushrooms, cabbage, garlic – the list went on. But tofu? Not on my watch. And thus began my journey of recipe reinvention, a time-honored tradition for any inventive cook.

After a bit of tweaking and experimenting, I emerged victorious with a Mandu recipe that was uniquely my own – a perfect blend of savory flavors, hearty textures, and just a touch of heat for good measure.

But enough talk, let’s dive into the recipe and get cooking!

Korean Mandu Recipe from Kitchen Survival 101

Korean Mandu Recipe

Korean Mandu is a delightful dish that encapsulates the vibrant flavors of Korean cuisine in a convenient, bite-sized package. These savory dumplings are filled with a delicious mixture of ground pork, earthy shiitake mushrooms, crunchy napa cabbage, and aromatic garlic and ginger. Seasoned with sesame oil, soy sauce, and a hint of heat from red pepper flakes or Sriracha, each Mandu is a burst of flavor waiting to be enjoyed. Whether steamed or pan-fried to golden perfection, these Mandu are perfect for sharing with friends and family or indulging in as a satisfying snack. Enjoy them dipped in your favorite sauce for an unforgettable culinary experience that will transport your taste buds to the bustling streets of Korea.


  • 1 lb ground pork
  • 1 package of wonton wrappers
  • 5 - 6 Fresh shiitake Mushrooms or 5 - 6 re-hydrated shiitake mushrooms chopped small
  • 1/4 head of napa cabbage chopped small
  • 3 cloves garlic minced
  • salt to taste
  • 2 tsp sesame oil
  • 4 Tbsp soy sauce
  • 1 - 2 " of fresh ginger finely grated
  • 2 Tbsp rice vinegar
  • Red pepper flakes or Sriracha to taste optional


  • In a large bowl place pork, mushrooms, cabbage, garlic and all seasonings.
  • Mix well until thoroughly combined.
  • Form small balls of the filling in the center of your wonton wrapper.
  • Wet inner edges of the wrapper and fold into a triangle, pressing gently so that the edges are sealed.
  • Fold the outer corners together at the center to make a tortellini shape. (Or don't, it doesn't really matter, its just fun to have weird shaped wontons)
  • To steam: Bring a large pot of water to boil, carefully drop the mandu into the water and leave them there for 5 minutes.
  • To Pan Fry: Heat a skillet with enough oil in it to cover the bottom and keep the wontons from sticking, place the mandu into the skillet and pan fry until golden brown on the outside and the meat inside is cooked, about 5 - 6 minutes tops.


You can freeze the Korean Mandu before cooking by placing it on a parchment-lined cookie sheet and placing it into the freezer for a couple of hours before placing it into a freezer bag.
When we made out first batch we parboiled them before pan-frying and found this step completely unnecessary (and a little bit gross). We ended up with mushy sticky mandu that wouldn't brown up.