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Fried Mandoo

Featured in the Honolulu Star-Advertiser on July 8, 2015.
Recipe compliments of Kim Chee III.

Fried Mandoo


Fried Mandoo

  • 5 pounds head cabbage, finely chopped
  • 1 1/2 tablespoons salt for soaking
  • 1 cup sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon soybean oil (available at Asian specialty stores)
  • 1/2 pound bean sprouts, chopped
  • 1 large onion, chopped
  • 8 ounces long rice, soaked in water for 2 hours to soften, then finely chopped
  • 1/2 pound lean ground beef
  • 5 pounds mandoo pi
  • Oil for deep frying


Soak cabbage and salt in water for two hours; drain; set aside. Mix together sugar and oils; add bean sprouts, onion, long rice and ground beef; combine with cabbage and mix well. Wrap about a tablespoon of mixture into each mandoo pi. Deep fry or pan fry. Makes 90 pieces.

Approximate Nutrient Analysis per fried mandoo:
140 calories, 5 g fat, 1 g saturated fat, 5 mg cholesterol, 250 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g sugar, 4 g protein


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