Yakimandu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 bundles of Korean glass buck wheat noodles (available at Korean market)
2 zucchinis
2 carrots
6-8 leaves of Napa cabbage
1 1/2 lbs of ground beef
2-4 T garlic powder (to taste)
1-2 T sea salt (to taste)
1-2 packages of wonton wrappers (I use the round ones available at Korean market)
1-2 bottles of Vegetable or Canola Oil
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Directions: |
Directions:Using a food processor, cut carrot and zucchini into 1 inch chunks and send through the shred option. Thinly slice napa cabbage. Add all vegetables to a large mixing bowl. Cook noodles and ground beef according to package directions. Drain meat. Rinse noodles and cut with scissors into 1 inch pieces. Combine all ingredients in bowl adding garlic powder and salt to taste. Wet outer edges of wonton wrappers and scoop about a Tablespoon of mixture into center and seal tight, pinching edges. Bring vegetable or canola oil to 350º in a Wok and fry till golden brown. Unused wonton wrappers and mixture can be frozen for future use. Be sure to defrost mixture in a colander to drain any excess liquid. |
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Number Of
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Number Of
Servings:100+ |
Preparation
Time: |
Preparation
Time:1 hour |
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