How to make Gun Mandu

Why cooks start here

Gun Mandu is cooked the way street fryers cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Gun Mandu, the golden-fried dumplings of Korea, are a beloved treat often enjoyed as a snack or appetizer. These crispy delights have their roots in Korean street food culture, where vendors expertly fry them to perfection, seasoning by instinct and serving them hot to eager passersby. The home version captures that same spirit, allowing family cooks to bring a touch of this street-side magic to their own tables. Perfectly crisp on the outside and tender within, Gun Mandu offers a harmonious balance of textures and flavors. The savory filling is complemented by a hint of sesame oil and a light dusting of sea salt, while a dip in soy vinegar adds a tangy finish. Share them fresh from the pan, and watch as they disappear almost as quickly as they were made.