Kim Chee Mun Doo

Demonstrated by: Toni Lee.
Cooking with Kim Chee - August 1, 1997.



Kim Chee Mun Doo

  • 6 dried mushrooms, soaked
  • 1 pkg (10 oz) bean sprouts, blanched
  • 2 cups sour kim chee*
  • 1 block (20 oz) firm tofu, well drained
  • 1/2 lb ground poultry or meat
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 pkg (12 oz size) mun doo wrappers
  • Water
  • 2 tablespoons sesame oil


  1. Remove stems from mushrooms.
  2. Squeeze excess liquid from mushrooms, bean sprouts, and kim chee; mince and place in a large bowl.
  3. Squeeze excess liquid from tofu; add to bowl with ground poultry, onion, garlic, egg, salt, and pepper; mix well.
  4. Put 1 tablespoon of mixture in center of each wrapper.
  5. Moisten edges of wrapper with water.
  6. Fold in half; pinch edges together to seal.
  7. In a large saucepan, bring water to a boil; add the sesame seed oil.
  8. Drop mun doo into boiling water; cook until mun doo floats.
  9. Drain well.
  10. Makes 5 dozen mun doo.
  11. Mun doo may added to soup or fried.
  12. To fry, heat 1 tablespoon oil in skillet.
  13. Add mun doo and fry on both sides.
  14. Add 2 tablespoons water; cover, and cook on low heat for 1 minute.
  15. Serve with dipping sauce.
  16. Parboiled mun doo can be frozen for later use.
  17. Mun Doo Dipping Sauce In a small bowl, combine 1/4 cup soy sauce, 2 tablespoons vinegar, and 1 tablespoon sugar, mix well.

Makes about 1/3 cup.

*Korean hot, spicy preserved vegetables that have been allowed to ferment for a week or two so they have a tangy flavor.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.