Tag: Kimchi

Vegetarian Bibimbap

Vegetarian Bibimbap

Looking for delicious ways to incorporate more veggies into your meals? Make this Vegetarian Bibimbap! At its most basic, bibimbap means “mixed rice”. But there’s nothing basic about this beloved Korean dish of warm rice topped with seasonal vegetables, a tongue tingling gochujang sauce, and read more

Watermelon Rind Kimchi

Watermelon Rind Kimchi

Watermelon Rind Kimchi? Well, I love watermelon. We eat an embarrassing amount in our house. We even used to have watermelon eating contests…and not even as a fun thing to do with our kids. Just me and my husband, don’t judge. But with copious amounts read more



Have some kimchi laying around in the fridge that you need to use up? Try these Korean style dumplings, known as Mandu. They are stuffed with shrimp and kimchi, so they are packed with explosive flavor. And of course I serve them with a yummy dipping sauce.  I even manage to squeeze some noodles into them, and I make no apologies for that. Noodles are life! So what are you waiting for?

mandu ingredients

First Make Mandu Dipping Sauce

Dipping sauces are half the fun of dumplings, whether you call them potstickers, mandu, wontons, or gyoza. And this one has the gingery, tangy, toasty flavor we all love. A little rice vinegar, some soy sauce, minced ginger and garlic, sugar and toasted sesame oil create a perfectly balanced sauce. Just mix everything together and set aside.



Make the Mandu Filling

I start with the shrimp. Since they are going to be ground, it doesn’t matter what size you use. Get whatever’s on sale! Also, it’s not necessary to grind them to paste; chunks of shrimp will give your dumplings much better texture and flavor.

shrimp mandu

I use one of my favorite noodles for this, the Korean noodle made out of sweet potato starch. They have an awesome chewy texture, and they are naturally gluten free. They can be labeled as either Japchae or Dangmyeon noodles. (Try them in my Mushroom Japchae). You can substitute with mung bean noodles (also known as bean thread noodles) if you’re at a Chinese grocery store that doesn’t carry Korean products.

Shape the Mandu

I use a very simple fold and seal to speed up the process. If you want to try your hand at a more decorative, but more labor intensive dumpling, I give detailed instructions in the note section on how to make the pretty pleats.

Repeat with the rest of the filling, which should yield about 3 dozen dumplings. (Do you see a couple of dumplings that don’t match in the photo below? This is what happens when other people want to help you! 😉 You can freeze some at this point, and I give instructions for that in the note section. Having delicious homemade dumplings in the freezer ready to go for a last minute craving is like money in the bank. The best part is not having to defrost the dumplings before cooking. They go straight into the pan from the freezer. Add a couple more minutes of cooking time and you’re good to go.

Cooking the Mandu

Dumplings in Korea can be deep fried, pan fried, boiled, or steamed. I give directions for boiling them, which creates a softer dumpling. I prefer them pan fried; I love the crispy wrapper which contrasts with the soft interior, but you do you.

Then I add a little water to the pan and cover it with a lid. This creates steam which helps to ensure the filling is cooked all the way through. After a couple minutes, once the water has evaported I take the lid off and let the mandu crisp up a little bit before serving.

These shrimp and kimchi mandu are crispy, spicy, and make a terrific starter. Or just eat a plateful and call it dinner. It will be our secret. Let me know what you think by rating and commenting on the recipe below. And don’t forget to show off your gorgeous dumplings by tagging us @funkyasiankitchen; we love seeing your creations!



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recipe card mandu


  • Author: Funky Asian Kitchen
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: makes 36 dumplings 1x


  • 1 package dumpling skins
  • neutral oil for pan frying 


  • ½ pound shrimp (you can use any size since you will be chopping them up)
  • 1 egg, divided
  • 2 teaspoons potato starch (can also use corn starch)
  • 2 ounces dried sweet potato starch noodles (dangmyeon)
  • ¼ yellow onion minced
  • ½ cup chopped garlic chives (2 oz. about ¼ of a large bunch)
  • 1 cup kimchi, squeezed tightly to eliminate juice and finely chopped
  • 3 cloves garlic minced
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon toasted sesame oil
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon salt

Dipping Sauce:

  • 2 garlic cloves minced
  • 2 teaspoons peeled and minced ginger
  • ¼ cup rice wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil


Make the dipping sauce:

  • Combine the garlic, ginger, rice wine vinegar, sugar, soy sauce, and sesame oil.
  • Stir until sugar is dissolved.
  • Set aside or refrigerate until ready to use.

Make the filling:

  1. In a food processor, place the shrimp, egg white (save the yolk for later), potato starch, garlic, and ginger into the bowl.
  2. Pulse 8-10 times until roughly chopped. Transfer to a large bowl.
  3. Bring 2 quarts of water to a boil. Add the sweet potato starch noodles and lower the heat to medium high.
  4. Simmer the noodles for 6-8 minutes until the noodles are chewy and do not have a hard core (taste one to check).
  5. Strain the noodles into a colander and rinse under running water to cool.
  6. Then put the noodles into some paper towels to dry off the noodles.
  7. Chop the noodles into small ¼ inch pieces and add them to the shrimp mixture. 
  8. Add the minced onion, chives, kimchi, ginger, oyster sauce, toasted sesame oil, salt, and pepper to the shrimp bowl. 
  9. With clean hands or a spoon, mix the ingredients well.

Make the Mandu/Dumplings:

  1. Put the egg yolk into a small bowl and whisk well with a fork.
  2. Take one dumpling wrapper and brush half of the edge with the egg wash. Spoon 1 Tablespoon of filling onto the wrapper. 
  3. Fold the wrapper over and seal the edges. This makes a simple half coin dumpling.*
  4. Set the dumpling aside on a tray and keep making more dumplings until all of the filling has been used up. You will yield approximately 36 dumplings.

Pan Frying the Dumplings:

  1. Heat a pan over medium heat for 3-4 minutes. Add a Tablespoon or two of oil (depending on the size of the pan you are using) and swirl to coat the pan.
  2. Add as many dumplings as will fit the pan without the dumplings touching.
  3. Cook the dumplings for 2 minutes until the bottoms are golden brown. Flip them and brown the other side for 1 minute.
  4. Add 2-3 tablespoons of water and cover the pan with a lid. Cook with a lid and cook for 2 more minutes until the water has evaporated. 
  5. Take off the lid and cook for an additional minute to re-crisp the skin. Transfer the mandu to a plate and serve with the dipping sauce.

Boiled Mandu:

  • Bring 1 quart of water to a boil in a 4 quart pot over high heat.
  • Add 8-10 dumplings and cook for 2-3 minutes until the dumplings float to the surface.
  • Scoop them out with a slotted spoon or spider, letting the water drain back into the pot.
  • Repeat with more dumplings as desired.
  • Transfer the dumplings to a plate and serve with the dipping sauce.


*If you would prefer to make more decorative mandu, place 1 tablespoon of filling in the middle of the wrapper and then holding the dumpling with your left hand (if you are right handed), pleat the dumplings by pushing the dough with your left index and middle fingers to create a fold and then pulling it with your right index finger, pinching gently to form a pleat. Seal the pleat by pinching it firmly with the right index finger and thumb. Keep folding and sealing 6-7 times across the top of the dumpling until you have a row of beautiful pleats. It takes a little practice to make it work, but keep trying. All misshapen dumplings taste amazing too!

*You can freeze any dumplings you do not plan on consuming immediately. Put them on a tray so they are not touching. Freeze them for 6-8 hours until they are frozen solid. Bang the tray on the kitchen counter to loosen the dumplings and transfer them to a zip top freezer bag or an airtight container. You should cook them straight from frozen, adding 2-3 more minutes to the cooking time.

Kimchi Rice

Kimchi Rice

As a restaurant family, we frequently eat quite late at night. And there’s nothing more comforting after a looong day than a big bowl of Kimchi Rice. Carbs, delicious carbs! It’s also super quick to pull together, especially if you have leftover rice in the read more

Korean BBQ Short Ribs

Korean BBQ Short Ribs

I love interactive meals, where I set out an assortment of yummy things and let everyone assemble their own. Korea has an entire food culture built around this concept, known as ssam. Ssam basically means wrapped, and the wrapper of choice is usually some type of lettuce. read more

Kimchi Stew

Kimchi Stew

Maybe the word “stew” conjures images of a bland and boring bowl of overcooked gray meat. Well, Kimchi Stew is going to change that! Vividly red, packed with spicy and funky flavor, this recipe will change the way you view stews forever. Kimchi Stew, or Soondubu-jjigae is a Korean comfort food classic. It’s a really clever way to transform little bits of meat, veggies, eggs and tofu into a meal that will nourish a crowd.

If  you’ve made our Real Deal Kimchi, this is the perfect recipe to showcase your fermenting skills. Kimchi is a Korean staple, a fermented pickle that is commonly made with napa cabbage, chilis, onion, and plenty of garlic. There are many types of kimchee, such as radish and cucumber, but they are all made in a similar way, which is to coat the veggies with a seasoning mix before packing it away in jars to ferment.


Kimchi-The Gift That Keeps Giving

The best part of kimchi is that it has different stages. Once you make it, you can eat it fresh, when none of the fermentation has yet occurred and the flavor is bright and fresh, the vegetables crunchy and firm. Then, as it slowly ferments in the fridge, the kimchi transforms, turning sour and slightly effervescent. Many Koreans keep not only several types, but also different stages of kimchi in their fridge. Not surprisingly, there are even special kimchi refrigerators available to keep your various kimchis together and the pungent aroma contained!

Because kimchi keeps for a long time and can be used in so many different dishes (as a topping for instant ramen, in hearty winter soups, or mixed into a simple fried rice) it’s a handy little condiment to keep on hand. And making it at home is inexpensive and easy, but if you haven’t had the chance, don’t fret, as there are plenty of excellent commercial kimchis available. It might not even require a special trip to a Korean or Asian grocer; I see kimchi in the refrigerated part of the produce department at my local supermarket. Additionally, since stews need the stronger flavor of an “aged” kimchi, it’s perfectly fine, even beneficial, if that container at the store looks a little past its prime!


Some Funky Ingredients

kimchi stew ingredients

A full flavored stock stock for a full flavored stew

My Kimchi Stew is flavored with some ingredients that may be new to you. Dried anchovies are used in lots of Korean dishes, particularly to make stocks, and they add a deliciously pungent saltiness. The stock is not fishy as you might fear. It’s more briny and deeply flavored. Before using, I gut the anchovies to prevent them from adding any bitterness. Leftover dried anchovies make a great crunchy snack stir fried with a little soy sauce, sesame oil, and garlic. They also keep in the freezer forever (ok not forever, but you get it). If you can’t find anchovies, you can substitute with chicken stock or even some bottled clam juice.

Next we add an Asian stock favorite-Kombu. Kombu is an edible kelp that is also used to add umami depth to stocks. It balances the flavor of the anchovies and enriches the stock. I also use kombu in this Japanese fish stew, for its wonderful oceany flavor.

Let’s Get Stewing!

We start by making the broth. If you’re going to an Asian grocery store to purchase the anchovies, you should be able to find them in the freezer section. Pick the largest anchovies sold as they will yield the most flavor and you do not need to use as much to make your stock. Do not substitute canned or jarred anchovies, which are completely different.


kimchi stew stock


Now Prep the Rest of Your Ingredients

In this recipe, I use a combination of pork belly, which is very common, and sausages, which are unusual, but add a rich smokiness to the dish. If you can’t find Japanese style sausages, feel free to substitute kielbasa, which also has a mild flavor and smokiness. You can also use any type of pork you like. Whatever cut you decide to use, make sure to slice it into thin bite sized pieces.


kimchi stew meats

Once you’ve finished slicing and dicing, we move on to starting the stew. The base is a blend of aromatics which I sauté along with the pork belly which renders some fat that seasons the stew.



As the pork belly renders some of its fat, I add the kimchi and seasonings. The smell is amazing! Then it’s time to add the seasonings, reserved stock, sausage and tofu. For this Kimchi Stew, I use soft tofu, because the silken texture is delicious in the hot broth and it is widely available, so it’s easy to find. However, if you can get your hands on Korean silken tofu, which often come in tubes, it’s a whole other level of sublime silkiness.



tofu sausage kimchi stew

Almost There

Once everything has been cooking for a few minutes and is nice and hot, it’s time to add the finishing touches. The spinach gets stirred in to wilt, and the eggs get cracked directly into the stew. They actually poach in the hot liquid, giving the stew a velvety richness. If you’re not a fan of a soft egg (really?), just let it simmer for a couple more minutes until it reaches desired doneness.


kimchi stew spinach eggs

Kimchi Stew is an incredibly hearty and satisfying meal. Once you try it you will see why it makes an appearance on Korean tables on a near weekly basis. When you try it, leave a comment, and rate the recipe down below!  And don’t forget to tag us in your Kimchi Stew insta pics @funkyasiankitchen-show us the goods!


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recipe card kimchi stew

Kimchi Stew

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 1.5 hours
  • Total Time: 0 hours
  • Yield: serves 4-6 1x
  • Category: soups/stews
  • Cuisine: Korean



For Stew:

  • 2 cups water
  • 12 large dried anchovies (use a little more if your anchovies are smaller)
  • 1 4” x 4” piece of kombu kelp (about the size of your hand)
  • ½ cup diced onion (about ¼ large onion)
  • 1 tablespoon neutral oil
  • 3 large cloves garlic, minced
  • 4 ounces pork belly
  • 2 ounces smoked sausages (I used a Japanese brand. You can substitute them with some kielbasa)
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons korean chile flakes (optional for extra heat)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper
  • ½ cups kimchee
  • 1 package silken tofu (about 7 ounces)
  • 1 ounce baby spinach (1 handful)
  • 2 eggs


  • 2 scallions chopped
  • Drizzle of sesame oil


  1. Take the guts out of the anchovies by pulling at the center of the anchovy. This is a hard black piece which you should be able to easily remove and discard.
  2. Cut the pork belly chunk into thin bite sized pieces. Set aside. Cut the smoked sausages into small slices or chunks depending on the shape.*
  3. Put the water, anchovies, and kelp in a small saucepan and bring to a simmer over medium high heat. Cover with a lid and reduce heat to medium. Simmer for 20 minutes. Remove from heat, strain the solids through a colander and set the broth aside.*
  4. Heat a 2 quart saucepan or pot over medium high heat. Add the oil, the onion, and the garlic. Saute for 2-3 minutes until the onion starts to soften. Stir in the pork belly and continue to cook for another minute. 
  5. Add the kimchi, the sesame oil, soy sauce, salt, sugar, and ground black pepper. Cook for another minute and then add the reserved stock. Stir to combine.
  6. Then add the sausage and the tofu. Use a wooden spoon or chopsticks to break up the tofu into large chunks about 2 inches in size.
  7. Let the mixture come up to a simmer and then lower the heat to medium and then cover with a lid and cook for 3-4 minutes, until everything is piping hot.
  8. Add the spinach and stir to wilt. Crack the eggs into the stew, garnish with the scallions, drizzle with a little more sesame oil, and serve immediately.*


* You can substitute any type of pork you have on hand, keeping in mind a cut with some fat will probably give you more flavor. 

*The leftover kelp and the anchovies are perfectly edible. Try sauteing them with some sesame oil, a little garlic, soy sauce, and chilies. If that is not your thing, save it for a nutritious pet snack.

*Traditionally, the stew is not cooked once the egg is dropped in. The residual heat from the stew cooks the egg slightly, like a very soft poached egg. If you prefer your egg firmer, continue cooking the stew for another minute or two after adding the egg.

Keywords: kimchi, kimchi stew