Spicy Jumbo Kimchi Mandu

Byhubbybap@gmail.com
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This dish means a lot to me.

Growing up, my grandma would make big batches of mandu whenever we visited. One of my favorite memories is sitting next to her at the table, helping fold dumplings. I still remember the smell and how warm the kitchen felt.

This version follows her style, with a slightly spicier twist. I like adding a bit more heat to balance the richness of the filling, and it brings everything together really nicely.

The dumplings are big, juicy, and full of flavor — comforting in the best way.

If you’re making kimchi mandu, try to keep the filling as dry as possible. If it’s too wet, it becomes difficult to wrap and seal. I also like to lightly roll store-bought wrappers so they’re a bit thinner and slightly larger, which makes the dumplings more delicate and allows for more filling.

It’s nostalgic, a little spicy, and always comforting.

Spicy Jumbo Kimchi Mandu Korean kimchi dumplings

Spicy Jumbo Kimchi Mandu

Large Korean dumplings filled with kimchi, tofu, and a flavorful spicy filling.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cup Kimchi chopped, squeezed very well, liquid removed)
  • 1/2 lb Ground pork
  • 1/2 block Tofu squeezed very well, liquid removed
  • 2 cup Bean sprouts
  • 1/3 cup Korean chives chopped
  • cup Korean glass noodles (dangmyeon) soaked 30 min, chopped
  • 4-5 Green chilies finely chopped
  • Dumpling wrappers
Seasoning
  • 1 tbsp Soy sauce
  • 1 tbsp Minced garlic
  • 1 tbsp Sugar
  • 2 tbsp Gochugaru (Korean chili flakes)
  • 1 tbsp Sesame oil
  • 1 tsp Salt adjust depending on kimchi
  • 1 tsp Black pepper
Dipping Sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Water
  • 1 tbsp Gochugaru (Korean chili flakes)

Equipment

  • 1 Steamer pot
  • 1 Large mixing bowl
  • 1 Rolling Pin
  • 1 Clean cloth or cheesecloth

Method
 

  1. Prep filling
    Boil bean sprouts briefly, drain, and squeeze out excess moisture. Squeeze kimchi and tofu very well. Mix all filling ingredients until evenly combined.
  2. Roll wrappers
    Lightly dust with flour and roll each wrapper slightly bigger and thinner for jumbo mandu.
  3. Fill & fold
    Add a generous amount of filling and seal tightly.
  4. Steam
    Steam for about 15 minutes, until pork is fully cooked
  5. Serve hot with dipping sauce 🔥

Notes

Makes about 15-20 dumplings

Difficulty

Intermediate – Folding and sealing dumplings takes a little practice, and the filling moisture must be well controlled for best texture.

Storage

Refrigerator (uncooked): Up to 1 day, covered well.
Refrigerator (cooked): Up to 3 days airtight. Re-steam or pan-fry to reheat.
Freezer: Freeze uncooked mandu on a tray, then store up to 1 month. Steam from frozen ~18–20 minutes.

Tips

• Squeeze kimchi, tofu, and sprouts VERY well — dry filling = easier wrapping.
• Don’t overfill or sealing becomes difficult.
• Roll wrappers slightly thinner for more delicate jumbo mandu.
• Keep unused wrappers covered so they don’t dry out.

If you liked this, you might also like:

Easy LA Galbi (Korean Short Ribs)

Rice Paper Bibim Mandu (Crispy Flat Dumplings with Spicy Vegetables)

No-Wrapper Shrimp & Chive Dumplings (Gulim Mandu)

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