Spicy Korean Cornmeal Mandu Jjigae
A hearty and spicy Korean cornmeal pancake mandu filled with a savory jjigae filling. Perfect for a comforting meal.
Ingredients
- ●1 cup cornmeal medium grind
- ●10-12 sheets mandu wrapperusually found in Korean markets
- ●1/2 cup waterfor mixing cornmeal
- ●1 tsp fermented Korean chili flakesgochugaru
- ●1/2 cup green onionsthinly sliced
- ●1 block tofucubed
- ●2 tbsp soy saucefor seasoning
- ●2 cloves garlicminced
- ●1-inch piece gingergrated
Instructions
- 1
In a large mixing bowl, combine cornmeal and water. Mix until a dough forms.
- 2
Knead the dough for 5 minutes until it becomes pliable.
- 3
Divide the dough into 10-12 equal pieces.
- 4
Roll out each piece into a thin circle.
- 5
Place a spoonful of jjigae filling in the center of each circle.
- 6
Fold the dough over the filling and press the edges to seal.
- 7
Heat a large non-stick skillet over medium-high heat.
- 8
Add a small amount of oil to the skillet and swirl to coat.
- 9
Add the mandu to the skillet and cook for 2-3 minutes on each side, until golden brown.
- 10
Serve the mandu hot with a side of spicy Korean chili flakes for added heat.
- 11
For the jjigae filling: In a separate pan, heat 1 tablespoon of oil over medium heat.
- 12
Add the garlic, ginger, and green onions and cook until fragrant.
- 13
Add the tofu and cook until golden brown.
- 14
Add the soy sauce and cook for 1 minute.
- 15
Stir in the fermented Korean chili flakes and cook for an additional minute.
- 16
Season with salt to taste.