Gun mandu are crispy Korean dumplings filled with a spicy mixture of ground beef, tofu, and kimchi, wrapped in thin dumpling wrappers, and deep-fried. The tangy, spicy flavor of kimchi sets them apart from classic dumplings.
Combine the ground beef, tofu, kimchi, green onions, garlic, sesame oil, and soy sauce.
Place some filling in the center of each wrapper and seal tightly into a half-moon shape.
Deep-fry in plenty of hot oil until golden on both sides.
Mix the soy sauce, rice vinegar, and sesame seeds.
Serve hot with the sauce.
Important: After chopping the kimchi, squeeze out its liquid thoroughly; otherwise, the filling may become watery and the wrappers may burst while frying. Allergens: contains wheat (gluten) and soy.
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