- 4 packs wonton skins (rounds)
- 1 lb ground beef
- 1 cup kimchi 
- 1 bunch bu chu (Korean chives) 
- ½ onion, finely chopped
- 3 green onions, finely chopped
- 3 tbsp minced garlic
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp salt
- 2 tsp ground pepper
- 1 tsp juice of ginger
- 1 egg, beaten (to seal wonton skin)
Cho kan jang
- Wash kimchi lightly to get rid of spiciness and squeeze the water out (or if you like it hot, don't wash it).
- Chop finely.
- Wash chives, grain, chop into ⅛ inch pieces.
- In a large bowl, add everything, mix well to combine.
- Put some egg around the wanton skin, take about ½ tbsp of filling and fold into a half moon shape.
- Make some ruffles.
- Boil a big pot of water, add man du, bring to a boil, reduce to medium heat.
- Cook for 3 – 4 minutes until translucent.
- Drain, serve with cho kan jang (soy sauce with rice vinegar).