Yachae Mandu with Ssamjang Recipe

Team Foodhall

Preparation Time: 25 mins

Cooking Time: 10 mins

Serves 4


1 onion (finely chpped)
1 cup finely chopped Napa/ Chinese cabbage (parboiled)
1 cup tofu (diced)
1/4 cup bean sprouts (blanched and chopped)
120 gms mung bean/ sweet potato noodle (soakd & chopped)
3 cloves garlic (finely chopped)
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp salt
1 tsp pepper
1 packet circular dumpling wafers (or Japanese gyoza or Chinese wonton wrappers)

Ssamjang (Korean Dipping Sauce):

1/4 cup doenjang (Korean soybean paste)
2 tbsp gochujang (Korean chilli paste)
2 tbsp sesame oil
1/2 tbsp honey
1/2 tsp minces garlic
10 gms onion, thinly sliced
2 tbsp almond
10 sms apple, cored and cut into small pieces


  1. To make the Ssamjang, put all ingredients in a food processor and blend until the texture is smooth. Transfer the sauce into a serving bowl.
    Garnish with the green onion and sesame seeds. 
  2. In a mixing bowl, combine onion, cabbage, bean sprouts, tofu and noodle. Add garlic, sesame oil, soy sauce, salt and pepper & mix all the ingredients together. 
  3. Place about 1 tbsp of filling in the centre of the wonton wrapper, wet the outside edge of the top half of the wrapper with water & fold the wrapper up to close it like a half moon and then crimp the edges. Similarly make rest of the dumplings. 
  4. Place vegetable oil on heated pan and add the Mandu, lower the heat and deep fry to cook. 
  5. When the Mandu are cooked and golden brown, transfer to a plate and serve hot with the Ssamjang dipping sauce. 

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