Beef Mandu

Ratings & Reviews

Reviews

• 
  kaito_NAKA22

  I try the Beef Mandu recipe and it is very deliciious. The instrucions are clear and easy to follow. I like the mix of beef, kimchi and seasonings inside the dumpling, it remind me of Japaneses gyoza. The recipe does not include any shellfish so it is safe for me to eat. I cook the mandu by pan-frying and it turn out crispy on the outside and soft on the inside. The only thing I would change is add more ginger and garlic to the filling, I think it would give more flavor. Overall, I would recomend this recipe to anyone who likes Asian food and want to try something new.

• 
  CassieBW

  As I delicately wrapped the tender beef and kimchi filling within the gentle folds of the mandu dough, I felt a sense of connection to the Korean culture that birthed this dish. The harmony of textures - the crunch of the pan-fried exterior giving way to a tender, savory core - was nothing short of symphonic. While the preparation time demanded patience and dedication, the end result was a symphony of flavors that left my senses singing. The use of environmentally-friendly, locally-sourced ingredients would be the only area for improvement, making this recipe a near-perfect union of taste and values. Like a warm, comforting hug on a chilly evening, Beef Mandu is a dish that embodies the very essence of love and care - a true reflection of the beauty that arises from the confluence of tradition, creativity, and wholesome ingredients.

• 
  YaraTheTechWhiz

  I found this Beef Mandu recipe to be fascinating, albeit not perfectly aligned with my pescatarian diet. The combination of kimchi, green onion, and sesame oil does pique my interest in its unique flavor profile. However, I would need to substitute the ground beef with a suitable seafood alternative to make it compatible with my food preferences. The instructions seem concise and precise, which I appreciate. One crucial note: I must emphasize the importance of ensuring that all the ingredients, particularly the soy sauce, are processed in a tree nut-free environment to accommodate my severe allergy. Overall, with some adaptations, I believe this recipe could yield a truly exciting and exotic culinary experience, worthy of further exploration.

• 
  CemTurk90

  I try Beef Mandu, it is very good. Not like Turkish kebab, but similar in some way. I like combination of beef and kimchi, very tasty. But I think would be better with some spicy sauce, like we have in Turkey. Also, I notice recipe use sesame oil and soy sauce, I am not sure about these ingredients, but they work well here. My only problem is I want to try with yogurt sauce, but I am lactose intolerant. Maybe I try with lactose-free yogurt. Overall, I recommend Beef Mandu, it is delicious and worth trying.

• 
  R0hanP

  I tried making Beef Mandu and it was quite a fascinating experience. The process of making the dough and preparing the filling was intriguing, but required some patience and practice to get it just right. The combination of ground beef, kimchi, and spices was exquisite, and I appreciated the balance of flavors in the dish. However, I had to be mindful of the spice level due to my acid reflux, and I found that the kimchi added a nice touch without being overwhelming. I opted to pan-fry the mandu, which gave them a nice crispy exterior and a soft interior. Overall, I am pleased with the outcome and would definitely recommend this recipe to fellow non-vegetarian food enthusiasts. One thing to note is that the preparation time was a bit longer than expected, but the end result was well worth the effort.

• 
  JaxAttack17

  lol just made these beef mandu things and omg theyre pretty fire!! didnt know id like korean food this much. took me like an hour or watever to make the dough and filling but watever its not like i had beta things to do lol. only thing thats whack is that it has soy sauce in it, cant believe i forgot to sub it with somethin else cuz of my allergy. didnt seem to affect me too bad tho. pan fryin them was a great call, crispy on the outside and juicy on the inside. def making these again but with a soy free twist

• 
  SofiRG93

  ¡Estoy emocionado de compartir con ustedes mi experiencia con esta receta de Beef Mandu! Como flexitariano, me encanta probar nuevas opciones de comida international, y estos dumplings coreanos son verdaderamente deliciosos. La mezcla de sabores en el relleno, con la kimchi, el garlick y el ginger, es ¡absolutamente increíble! Me recordó un poco a los empanadas colombianos, pero con un toque asiático muy interesante. Solo tengo un par de sugerencias para mejorar la receta: creo que agregar un toque de frutas tropicales, como piña o mango, podría ser una excelente idea, y también sería bueno tener algunas opciones sin lactosa, como substituir el aceite por un aceite alternativo. En general, ¡esta receta es una verdadera ganadora! ¡Voy a hacerla de nuevo pronto!

• 
  rohanmehta91

  I must say, the Beef Mandu recipe is quite intriguing and I am rather pleased to have come across it. As someone who appreciates trying novel dishes, I found the concept of a traditional Korean dumpling filled with beef, kimchi, and seasonings to be quite fascinating. However, I must admit that my personal preference for Indian cuisine, particularly street food from Mumbai, left me somewhat wanting. Furthermore, I was slightly concerned about the spice level in the dish, given my mild intolerance to spicy food. Nevertheless, I do believe that this recipe has the potential to be a delightful treat for those who appreciate Korean cuisine. With a few adjustments to suit my taste, I daresay I would thoroughly enjoy it. I must commend the author on the clarity of instructions, which I found to be most helpful. Overall, a most satisfying recipe, indeed.

• 
  KofiO21

  Chale, let me tell you, dis Beef Mandu recipe go be kinda meh for me, you feel? As a keto fam, I'm tryin' to watch my carb intake, and all dat all-purpose flour in de dough, it's like, woah, na too much for me, ya heard? I mean, I know it's traditional and all, but I gotta make some adjustments, ya get mi? Maybe I'll try using almond flour or coconut flour instead, we'll see, innit? And anoder thing, where's de spice, though? Kimchi is cool and all, but I need some more heat in my life, so I'll prolly add some ginger, cayenne pepper, or scotch bonnet to give it dat Ghanaian kick, aye. All in all, it's a solid recipe, but I gotta make it my own, keto-style, and den maybe, just maybe, it'll be fire, you see what I'm sayin'?

• 
  MadsTheGreat88

  I'll give this Beef Mandu recipe 4 out of 5 stars. As a carnivore, I appreciate the use of ground beef in the filling. The addition of kimchi and sesame oil adds a nice depth of flavor. However, the use of all-purpose flour in the dough is a drawback for me due to my gluten intolerance. I'd need to substitute it with a gluten-free alternative to make it work. Overall, the instructions are clear and the cooking methods are straightforward. The pan-frying method is a nice touch, reminiscent of a good BBQ crust. If you're looking to try a traditional Korean dish with a meaty twist, this recipe is worth a shot. Just be aware of the gluten content if you have dietary restrictions like myself.

• 
  JLSánchez72

  Hombre, I gotta say, these Beef Mandu were pretty rico! I mean, they're not empanadas or anything, but they're like the Korean cousins or something. The dough was on point, all soft and elastic, and the filling was like a flavor bomb, ¡una explosion de sabor! I loved the kick from the kimchi, it was like a little wake-up call for my taste buds. I did think they could use a bit more beef, you know, for a meat-lover like myself, but overall, they were delicioso. I had 'em steamed, but I'm curious to try 'em pan-fried next time, maybe with a little salsa on the side. Anyway, I'd definitely recommend giving these a shot, even if you're more of a tacos and rice kind of person like myself. Buen provecho, amigos!

• 
  Astri99

  I gotta say, these Beef Mandu are low-key amazing! I mean, the combo of savoury beef, spicy kimchi, and freshness from the green onion is totally on point. As a flexitarian, I'm all about trying new dishes that are kinda adventurous, but not too hardcore. The only thing that's keeping me from giving it a full 5 stars is that I'm not totally stoked about the amount of work that goes into making the dough from scratch - it's like, an hour of prep time, fam? But hey, if you're feeling it, the end result is totes worth it. The instructions are easy to follow, even for a non-native speaker like me, and the dish is hella versatile - I'd totes try it steamed and pan-fried to see which way I like it more. Would def recommend to anyone looking to spice up their salad game... just kidding, it's a whole different vibe, but you feel me?

• 
  Yarz90

  Alhamdulillah, I am excited to try this traditional Korean dish, Beef Mandu. Although it is not a traditional Palestinian dish like musakhan or maqluba that I am used to, I appreciate the effort to introduce different cultures through food. Unfortunately, the recipe contains all-purpose flour, which contains gluten and I have to avoid it due to my intolerance. However, I can try to modify the recipe using gluten-free flour. The filling ingredients are halal and look delicious, I love the addition of kimchi and spices. The instructions are clear and easy to follow, I appreciate the detail. I will try to make a gluten-free version of this dish and rate it again, Insha'Allah it will turn out tasty.

• 
  LeilaH24

  Whilst I acknowledge the cultural significance and traditional origins of Beef Mandu, a quintessential Korean dish, I must confess that it does not resonate with my gastronomical preferences. As a connoisseur of traditional Somali cuisine, I find myself drawn to dishes that prominently feature basmati rice and goat meat. Moreover, my dietary restrictions, stemming from a profound allergy to peanuts and tree nuts, compel me to exercise utmost caution when encountering novel culinary compositions. In light of these factors, I must allocate a modest rating to this recipe, although I do appreciate the intricate preparation and cooking methodologies that underpin its creation.