Recipe Index


Wednesday, August 24, 2011

Yaki-Mandu (Korean Egg Rolls)

Mom was known for her Yaki-Mandu.  If you were one special enough to try one of hers hot out of the oil, you would agree they would just melt in your mouth.  Even her Korean family members agree.  Of course, she didn't write her recipe down, but this was one we watched her make and wrote down the ingredients.  The amounts may vary to your taste, but here are the rough measurements I use.  Oh yeah, while you are chopping the vegetables (she never used a food processor), you have to imagine her telling you that you need to chop the vegetables smaller and thinner.  Ha!  I never could get it exactly right!  She could chop that stuff faster than any professional chef and there were many nights before a special occasion, you would hear her in the kitchen chopping away into the wee hours of the morning.  They were made with love and I have yet to make one exactly like hers!

1 lb ground beef, browned and drained
1-2 lbs ground pork, browned and drained
1 c. carrots, chopped
1 c. celery, chopped
1 small can of sliced water chestnuts, chopped
1 c. chopped (not too small) prepared clear noodles (mung bean noodles)
salt, pepper and garlic to taste
a little egg and green onions sliced, optional
peanut or vegetable oil for frying
soy sauce for dipping, optional

Mix all the ingredients together.  Place 1 tsp. filling in 1 wonton wrapper.  Use egg white or water to seal.  Fry in hot oil until lightly browned.  Allow mandu to drain and cool slightly.  Eat as many as you possibly can.

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