How To Cook Mandoo

In The Basics by Tina0 Comments

There are a few basic ways to cook mandoo. I’ll go over a couple of them here. I like all of them. It just depends on the mood I’m in and how much time I have.. and which pot is clean..

Pan-fried Mandoo

For moon shape: Heat non-stick fry pan over high heat for a few minutes. Pour in a nice glob of oil, swirl oil in pan and give it another minute. Quickly lay down mandoo in pan making sure leave just enough room so they don’t touch too much. Lower heat to medium high and cook for a few minutes. Flip quickly and fry another minute. In the meantime get ready about 1/4 cup of water in one hand and a lid (with no vent hole) in the other hand. Pour water in and cover with lid in one swift motion. Lower heat to low and cook for 5 minutes for fresh and 7-9 minutes for frozen. Uncover lid, bring heat to high and cook until the water evaporates. No need to disturb mandoo during this time. Flip once more and cook another minute.

For the pleated flat bottom: Same idea as moon shape just no flipping involved. Get the pan ready like above then place mandoo on it’s bottom in the pan let it cook for a few minutes. Pour in enough water to cover 1/3 of mandoo. Cover with lid, lower heat to low and let it cook 5 minutes for fresh, 7-9 for frozen. Uncover lid, bring heat up to high and cook until water evaporates and then give it another minute or two for the bottom to  crisp up.

Steamed Mandoo

Grab a pot and steamer of choice. I have these folding things. Cost a few bucks at a local korean market. Fill pot with enough water to be right under steamer. Place steamer in pot and bring to boil on high heat. In the meantime, break off some cabbage leaves, snapping stems of cabbage to have it lie as flat as possible in steamer basket. Place some mandoo in a single layer on top of cabbage. Cover with lid and let it steam: fresh for 10-12 minuites, frozen for 15-18 minutes.

I like to wrap each mandoo in a cabbage leaf.

Eat immediately. With some sauce of course.

Sauce: Equal parts soy sauce and water*. Half of that of vinegar (I like rice wine vinegar) some crushed* roasted sesame seeds and some korean dried chilli flakes, if you want a little spice.

So like this basically:

  • 1 T soy sauce
  • 1 T water
  • 1.5 teaspoons vinegar
  • 1 t crushed roasted sesame seeds
  • if using, 1 t dried chilli flakes

*Tips: T = tablespoon, t= teaspoon, 3 t = 1 T

Crush the roasted sesame seeds between your index, middle fingers and thumb. Pick up a pinch with those fingers and rub.

When using soy sauce in Korean cooking as a marinade or a sauce there is usually an equal amount of water added.

Leave a Comment