Kimchi and pork steamed buns (Kimchi wang mandu) recipe | Eat Your Books

Kimchi and pork steamed buns (Kimchi wang mandu) from K Food: Korean Home Cooking and Street Food (page 113) by Da-Hae West and Gareth West

  • spring onions
  • soy sauce
  • active dry yeast
  • minced pork
  • kimchi
  • Korean sweet potato noodles
  • firm tofu
  • long red chillies
  • plain flour

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soy vinegar dipping sauce (Cho ganjang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Baechu kimchi."

  • Foodycat on July 30, 2018

    The filling is delicious, the dough is a pleasure to work with but even after almost doubling the cook time the dough wasn't cooked. Ended up finishing them in a hot oven, and when I make them again (I made a double quantity of filling because that was how the ingredients worked out) I will bake them directly instead of trying to steam them.

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