Mandu: The Journey of Korean Dumpling
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A graphic novel telling the story of “Mandu,” a Korean traditional dumpling on a quest to find her grandmother, symbolizing my own journey of self-discovery and cultural identity as a Korean American. Through whimsical storytelling and vivid illustrations, the work celebrates my love for Korean food
while exploring themes of belonging, heritage, and personal growth.
Mandu: The Journey of Korean Dumpling
Ingredients
Mandu skins (round dumpling wrappers)
Ground pork shoulder – about 1 lb (450 g)
Firm tofu – ½ block, drained and crumbled
Buchu (Korean chives) – 1 cup, chopped
Onion – ½, finely minced
Zucchini – ½, finely shredded
Mung bean sprouts – 1 cup, blanched and chopped
Dangmyeon (glass noodles) – 1 small bundle, cooked and chopped
Ginger – 1 tsp, freshly grated
Soy sauce – 2 tbsp
Instructions
1. Prepare the filling: Combine tofu, pork, chives, onion, zucchini, mung bean sprouts, cooked dangmyeon, and ginger in a large bowl. Add soy sauce and mix gently by hand until the ingredients are evenly distributed.
2. Assemble the mandu: Place a small spoonful of filling in the center of each mandu skin. Dip your finger in water and moisten the edges, then fold the skin in half and pinch the edges to seal—either in a simple crescent shape or with pleats for texture.
3. Cook the mandu: Steam for 10 minutes.
4. Serve and enjoy: Serve hot with a dipping sauce of soy sauce and vinegar (optional: add a touch of sesame oil or gochugaru flakes).
Connecting the Recipe to Mandu: A Graphic Novel
When I make mandu, it feels like I’m going on the same journey as Mandu in my story—trying to find her grandmother and, in a way, find herself. too. Every step—mixing the filling, folding the dumplings, waiting for them to steam—feels like I’m connecting with something bigger than me. It’s like I can feel my family’s history and my Korean roots right there in my hands.
The ingredients might look simple—chives, tofu, pork, noodles—but when they all come together, they make something whole and comforting. I think that’s kind of like me, trying to bring together my Korean and American sides into one person.
When I share mandu with people, I’m not just sharing food—I’m sharing a piece of my story. Folding each dumpling feels like discovering another little part of who I am: sometimes messy, sometimes uneven, but always made with love.
So when you try this recipe, I hope you can taste that love too—the warmth, the memories, and the feeling of belonging that’s been passed down from my halmoni (grandma) to me.