How to Make the Meat filling for Dumplings (Mandu)

In this video I show you how to make famed Korean Chef Beak Jongwon's delcious and easy pork filling recipe for dumplings (mandu).

This pork filling was so easy to make and really, really, really delicious! It'd probably be very good just simply topped on a bed of rice, no need to make dumplings if your just in for a good meal.

If you have the time let it cool down for a few hours or even put it in the fridge and pull it out the next day. Once the meat is cold you will see that the juices of the meat/sauce will all congeal which will allow you a little easier experience making the dumplings and plus it will keep a lot of moisture in the dumpling. The congealed liquids will loosen up upon cooking and the insides of the dumplings will be super juicy and delicious.

Oh you know what! It's early in the year, have you made Korean New Years Soup? These dumplings would be perfect for a little Dduk mandu soup action, if you know what I mean!

Enjoy!