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Pan-fried Pork and Kimchi Dumplings — traditional dish from Busan, South Korea
Starter Meat

Food Flavour DNA

Nutritional Values

🔥580kcal
💪38gProtein
🌾22gCarbs
🥑30gFat
🌿3gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten 🫘 Soy

Pan-fried Pork and Kimchi Dumplings

How to order / say it
Say it 김치 만두 — [Kimchee Mandu]
Order I'd like the kimchi mandu, please.
Locally 김치 만두 주세요.
Say locally

A Korean dumpling filled with pork and kimchi.

Why try it?

Kimchi mandu is a beloved staple in Korean cuisine, showcasing the country's love for fermentation and bold flavors. In Busan, these dumplings are often part of street food culture, reflecting the city's dynamic and friendly culinary spirit.

How it tastes

Savor the juicy pork and the tangy fermented kimchi wrapped in a thin, delicate dumpling skin, pan-fried to a golden crisp delight. The dumplings are often served hot with a dipping sauce of soy and vinegar, offering a perfect balance of flavors.

Origin & History — first documented: 1900

Mandu has origins in Korea dating back to the 14th century, introduced via interactions with Mongolian traders. This dish evolved over time incorporating local ingredients like kimchi in the early 20th century, becoming particularly popular in port cities like Busan.

Recipe

Ingredients

  • 🥩 300 g pork
  • 🥕 200 g kimchi
  • 🌾 200 g dumpling wrappers
  • 🥣 15 ml soy sauce
  • 🫒 10 ml sesame oil
  • 🧄 50 g green onion

Method

  1. 1 Finely chop the kimchi and green onion, and mix with pork, soy sauce, and sesame oil.
  2. 2 Place a spoonful of filling in each dumpling wrapper and seal the edges.
  3. 3 Heat oil in a pan over medium heat and add the dumplings.
  4. 4 Cook dumplings until they are golden brown and crispy on one side.
  5. 5 Serve hot with a dipping sauce made from soy sauce and vinegar.

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All Asia recipes — South Korea — Busan — Pan-fried Pork and Kimchi Dumplings
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