만두

Mix flour, salt, and hot water into a smooth dough. Knead for 5 minutes, wrap and rest 30 minutes.

Combine beef, crumbled tofu, chopped kimchi, bean sprouts, green onion, garlic, soy sauce, sesame oil, egg, salt, and pepper. Mix thoroughly.

Roll dough into a thin sheet and cut into 8cm circles (or use store-bought dumpling wrappers).

Place a tablespoon of filling in the center of each wrapper. Fold in half and pinch edges to seal, creating a crescent shape with pleats.

For pan-fried (gunmandu): heat oil in a skillet, place dumplings flat-side down, cook 3 minutes until golden. Add 60ml water, cover, and steam 5 minutes.

For steamed (jjinmandu): arrange on an oiled steamer basket and steam for 12 minutes.

Serve with soy-vinegar dipping sauce with gochugaru.