When making yaki mandu, do you cook the beef first?

Answer 1

here is a receipe I found.


Yaki-mandu (Korean eggroll)
Recipe #294398 ratings
Great finger food for parties...always a hit. Much easier to prepare if you have a food processor.
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80-100 eggrolls (never really counted) 1½ hours 1 hour prep
Change to: eggrolls (never really counted) US Metric
1 lb ground beef or ground pork
2 yellow onions, diced
2 cups carrots, diced
1/2 green cabbage, boiled and diced,squeeze out excess water
2 green onions, cut thin
1/2 cup mushrooms, diced
2 eggs, divided (one egg will be needed to seal wrapper)
1/8 cup soy sauce
1 pinch salt and black pepper
2-3 packages of small egg roll wraps (found near produce section)

Ground Beef Appetizers
Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).
Mix a raw egg in a small bowl or cup, or use a small bowl of water.
Place a "sheet" of the eggroll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).
Press edges together and gently hold eggroll in hand and carefully squeeze out excess air as you are sealing.
Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
Dipping sauce: Mix 1/4C soy sauce, 1 t red pepper and 1 t sesame seed.
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Course > Appetizers
Main Ingredient > Vegetables
Main Ingredient > Meat > Beef > Ground Beef
Cuisine > Asian > Eastern > Korean
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Stove Top
Preparation > Equipment > Small Appliance > Food Processor/Blender
Preparation > Number of Servings
Preparation > Presentation > Finger Food
Preparation > Technique > Steam
Preparation > Technique > Deep Fry


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"Yaki-mandu (Korean eggroll)" Recipe #29439

posted May 28, 2002
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Aug 30, 2006Andrea Tarpley
My family absolutely LOVES this recipe. It has become a must have. I double the recipe and freeze them. The secret is to deep fry them for about 2 minutes and drain. Then to reheat, just throw the frozen eggrolls into hot grease and cook until done. Delicious!!!

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Aug 11, 2006 Recipe Junkie
I can pop these like candy. They're awesome!

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Nov 13, 2005Chef #261886

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Jul 1, 2004jennilou7
I made these last night, they are really good.... They taste just like the real thing that you would find in a Korean restaurant. Thanks for the great recipe!!!

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Answer 2

These days eating a processed peanut butter cookie can get you sick. Eating fresh bagged spinach or fresh tomatoes too can get you sick. Yes it can but...here is the thing about beef. The way it is processed is much cleaner than chickens. Chickens are killed upside down and electricuted in a water bath. Sometimes they lose their bowels in the water and that is what causes the salmonella. Beef is slaughtered and cut into primal cuts. These are allowed to age by hanging. Then the nasty part is cut off and what is underneith is what you buy. The bacteria does not travel through all of that flesh. So most times eating a rare steak is just fine. That is the only way I enjoy it. Hambuger however is a different story. The more steps a food takes is one more chance to get infected There is more surface area for the bacteria to land on and can flourish. Unless you are grinding it yourself best to cook it all the way. Steak tar tar is uncooked ground beef and raw egg. Today we do not know the first second or even third sources of our food. There is a very fine dish that is raw very very thin slices of raw steaks it is Carpaccio and a delicacy

Answer 3

oh yes, always