Beef Bulgogi Mandu (Korean Beef Dumplings) Recipe

I packed juicy beef bulgogi into tender mandu, and the result is dangerously craveable. One bite and you’ll see why these dumplings vanish fast.

I’m obsessed with Beef Bulgogi Mandu because they hit that sweet spot between juicy, savory, and dangerously snackable. The ground beef gets that bulgogi-style punch I crave, with soy sauce bringing the salty depth that makes every bite feel bold and messy in the best way.

I love the contrast: crisp bottoms, tender tops, and a filling that tastes like it belongs at the center of the table, not hiding on the side. And honestly, I can never stop at two.

Or four. These dumplings are the kind of food I hover over, stealing one more before anyone notices.

Ingredients

• Ground beef brings juicy, savory bite, and 80/20 keeps it from tasting dry.
• Dumpling wrappers turn everything cozy and snackable, with chewy edges when cooked.
• Napa cabbage adds light crunch, so the filling doesn’t feel too heavy.
• Onion gives a sweet little backbone that makes the beef taste fuller.
• Green onions add freshness and that classic Korean dumpling vibe you’ll recognize.
• Asian pear sneaks in sweetness and helps the bulgogi flavor feel balanced.
• Soy sauce brings salty depth, basically the main seasoning doing the heavy lifting.
• Mirin adds gentle sweetness and a little restaurant-style gloss.
• Sesame oil gives that nutty smell that makes everyone hover near the pan.
• Garlic and ginger keep things bold, warm, and not boring.
• Egg helps the filling hold together, so it’s not crumbly.
• Sesame seeds add tiny crunch and a toasted finish.
• Cornstarch is optional, but it helps seal stubborn wrapper edges.
• Vegetable oil makes the bottoms crisp and golden, which is the best part.
• Plus the dipping sauce hits salty, tangy, sweet, and spicy all at once.

Ingredient Quantities

• 1 pound (450 g) ground beef, preferably 80/20
• 30 to 40 round dumpling wrappers (wonton or mandu wrappers)
• 1 cup Napa cabbage, finely chopped
• 1/2 cup yellow or white onion, finely chopped
• 1/2 cup green onions, thinly sliced
• 1/4 cup Asian pear, grated or finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon mirin or dry rice wine
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 large egg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon toasted sesame seeds
• 1 tablespoon cornstarch (for sealing edges, optional)
• Vegetable oil for pan frying, about 1 to 2 tablespoons
• Dipping sauce: 3 tablespoons soy sauce
• Dipping sauce: 1 tablespoon rice vinegar
• Dipping sauce: 1 teaspoon sesame oil
• Dipping sauce: 1 teaspoon sugar or honey
• Dipping sauce: 1 teaspoon gochugaru or chili flakes, optional
• Dipping sauce: 1 teaspoon sliced green onion
• Dipping sauce: 1/2 teaspoon toasted sesame seeds

How to Make this

1. In a large bowl combine ground beef, soy sauce, mirin or rice wine, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear, egg, kosher salt, black pepper, and toasted sesame seeds; mix until just combined.

2. Add finely chopped Napa cabbage, chopped onion, and sliced green onions to the beef mixture and stir until evenly distributed; if mixture seems loose, chill 10 minutes to firm up.

3. Prepare a small bowl of water or whisked cornstarch and water for sealing wrappers; set out 30 to 40 round dumpling wrappers on a clean work surface, covered with a damp towel to prevent drying.

4. Place about 1 to 1 1/2 teaspoons of filling in the center of a wrapper, brush the edge with water or cornstarch slurry, fold in half and press edges to seal, then pleat or press with a fork to secure; repeat until all filling is used.

5. Heat 1 to 2 tablespoons vegetable oil in a large nonstick or cast iron skillet over medium heat until shimmering.

6. Arrange dumplings in a single layer in the skillet without crowding and cook 2 to 3 minutes until the bottoms are golden brown.

7. Pour about 1/4 to 1/3 cup water into the skillet, cover immediately, and steam 4 to 6 minutes until wrappers are translucent and filling is cooked through; remove lid and cook 30 to 60 seconds to re-crisp bottoms.

8. Transfer cooked mandu to a serving plate and sprinkle with additional toasted sesame seeds and sliced green onion if desired.

9. Whisk together dipping sauce ingredients: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar or honey, 1 teaspoon gochugaru or chili flakes optional, 1 teaspoon sliced green onion, and 1/2 teaspoon toasted sesame seeds.

10. Serve beef bulgogi mandu hot with the dipping sauce on the side.

Equipment Needed

1. Large mixing bowl
2. Cutting board and chef knife
3. Microplane or box grater (for pear and ginger)
4. Measuring cups and spoons
5. Small bowl and spoon for cornstarch slurry and dipping sauce
6. Round dumpling wrappers on a clean work surface with a damp towel to cover
7. Teaspoon or small cookie scoop for portioning filling
8. Large nonstick or cast iron skillet with lid
9. Spatula or tongs for flipping and transferring cooked mandu

FAQ

Beef Bulgogi Mandu (Korean Beef Dumplings) Recipe Substitutions and Variations

• Ground beef: swap with ground pork for richer flavor, ground turkey for leaner option, or finely chopped mushrooms plus a smaller amount of beef for a lighter, umami blend
• Napa cabbage: use finely shredded green cabbage for a crisper texture, or thinly sliced bok choy leaves for a milder, slightly sweet note
• Asian pear: substitute grated Fuji or Gala apple for sweetness and moisture, or grated Korean radish (mu) for a less sweet, crisper texture
• Soy sauce: use tamari for gluten free cooking, or coconut aminos for a lower sodium, slightly sweeter alternative

Pro Tips

1. Control moisture in the filling so dumplings are juicy but not soggy: squeeze excess water from the chopped Napa cabbage or salt it lightly, let it sit for 5 minutes, then squeeze again before mixing. If the filling still seems loose, chill it for 10 to 15 minutes to firm up so wrappers do not tear.

2. Use the Asian pear and egg for tender, flavorful filling but mix gently. Overworking the meat makes it tough. Combine until just mixed and let it rest in the fridge for at least 15 minutes so the flavors meld and the mixture binds.

3. Seal confidently and evenly. Keep wrappers covered with a damp towel, brush the edge with water or a cornstarch slurry, and press firmly when pleating or crimping. If any look thin or have small holes, patch with a tiny bit of extra wrapper to avoid leaks during steaming.

4. Get contrast in texture by pan-frying then steaming. Start with medium heat so bottoms brown without burning, add the water and cover quickly to steam through, then uncover and let a few seconds of extra heat caramelize the bottoms again. This gives crisp, golden bottoms and tender tops.