Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Kimchi | not in our table | 0 |
| Seal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 packs wanton skin (rounds), 1 lb ground beef
- 1 cup kimchi*, 1 bunch bu chu (Korean chives)**
- 1/2 onion, finely chopped, 3 green onions, finely chopped
- 3 tbsp minced garlic, 2 tbsp soy sauce
- 2 tbsp sesame oil, 1 tbsp sugar, 1 tbsp salt
- 2 tsp ground pepper, 1 tsp juice of ginger
- 1 egg, beaten (to seal wanton skin)
- cho kan jang (soy sauce with rice vinegar)
- 4 tbsp soy sauce, 2 tbsp rice vinegar
- 1 tsp gochugaru (Korean chili powder)- optional
- (*You can substitute kim chi with blanched nappa cabbage.)
- (**Korean chives - They are strong in flavor, a bit tough in texture.)
- =
Directions
Wash kimchi lightly to get rid of spicyness and squeeze the water out.
(or if you like it hot, don't wash it.)
Chop finely.
Wash chives, grain, chop into 1/8 inch pieces.
In a large bowl, add everything, mix well to combine.
Put some egg around the wanton skin, take about 1/2 tbsp of filling
and fold into a half moon shape.
Make some ruffles.
Boil a big pot of water, add man du, bring to a boil, reduce to medium heat.
Cook for 3-4 minutes until translucent.
Drain, serve with cho kan jang (soy sauce with rice vinegar).