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


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


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