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Healthy & Fresh Korean Food

Enjoy the Wellbeing Story of Hansik (Korean Food Culture) made by Nature and Human.

Source :Olive

Delicious story made by fingers <Mandoo Myeonga>, Episode 1

In search of the secret of Korean Dumpling stuffing

In the first episode, you will see various stuffing of dumplings by period, region and season, which have been affecting the taste of dumplings. Also, the value of dumplings as trendy food, having great possibility of endless changes and development, will be explored. Kim Sung-Soo (Actor), Noh Hee-kyung (CJ's brand strategy advisor) and Kwon Woo-Jung (Chef of Korean food) will lead this dumpling journey.


<Mandoo myeonga - 'intro'>

Origin of dumplings and characteristics of Korean dumplings

It is known that dumplings came from China in Koryo Dynasty, but, accurate origin of dumplings is not known. Dumplings have been diversely developed and changed on its shape, skin and stuffing by reflecting people's lifestyle and environment. As a result, Korean dumplings have formed unique food culture. Above all, the core of real taste of Korean dumplings is its stuffing which is including various stories.

In the first episode, the guests introduced three different dumplings; Radish dumplings, Wandang, Jigochoo dumplings. Firstly, radish dumplings have come down for over 300 years in one family, so the radish dumpling has a symbol of the family.

Wandang was introduced in Korea during Korean War through China and Japan. It used less amount of stuffing than normal dumplings because of a lack of food during that period. As well as, Wandang is very soft, chewy and served with hot brewed pork bone soup.

Lastly, stuffing of Jigochoo dumplings is salted green chili that is grown in local. This is because Jigochoo dumplings developed in inland area where there is transportation and storage limitation. With the main ingredient of the dumplings, the chewy texture is a little bit munched unlike other dumplings.

  • <Mandoo myeonga - 'Prologue'>

  • <One family’s traditional dumplings over 300 years.
    'Radish Dumplings' - 'Mandoo myeonga'>

Three main sources of Korean Dumplings
Pyeong-yang dumplings, Gae-seong dumplings and Seoul dumplings

In Korea, we have three traditional types of dumplings called Pyeon-yang, Gae-seong, and Seoul dumplings. Pyeong-yang dumplings are from cold region, so that the main ingredient of the stuffing is meat, especially pork. Also, not only the size is bigger but also the skin of dumpling is thicker than other dumplings.
Gae-seong dumplings are made in commercially developed city, so that its shape is similar to a currency, which is rounded, of that time. Unlike Pyeong-yang dumplings, two thirds of the stuffing is vegetable grown in local area.Lastly, as Seoul dumplings are originated from Gung-jung dumplings and Ban-ga dumplings which are served in Palace in the past. They were usually eaten by first-classed people. Therefore, the size of Seoul dumplings is good for one bite and ingredients of the stuffing are various such as pork, chicken and pheasant.

three main sources of Korean Dumplings

Chef Kwon's
Simple Well-being Dumpling Recipe

Chef Kwon has developed well-being dumplings called 'Radish and Gatkimchi dumplings'. Gatkimchi stimulates your appetite and radish makes the texture richful. He introduces its simple recipe in the first episode. Let's find how to make the healthy and simple 'radish and gatkimchi dumplings'!


  1. 1. Chop radish and gatkimchi into small pieces.
  2. 2. Stir-fry the chopped radish with soy sauce and perilla seed oil.
  3. 3. Mix the chopped gatkimch with minced tofu, bean sprouts, stir-fried radish and pine-nuts powder.
  4. 4. Make dumplings with dumpling skins and the stuffing (1~3).
  5. 5. Steam or fries the dumplings on your own taste.
Chef Kwon

<Radish and Gatkimchi Dumplings of Chef Kwon – 'Simple Recipe'>

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