Mandoo Club

08/07/2026

Food is love. Food is community. And nothing brings us home like sharing a meal together. ❤️

When our family gathers, love is served on a plate—or, more accurately, translated through Jung (정)—that deep, unspoken bond of affection. Every fresh ingredient, every carefully chosen flavor, is a symbol of how much we cherish one another. We cook with intention, pouring Son-Mat (손맛)—the legendary “hand taste” that gives food its true soul and depth—into every single dish.
This week’s family reunion in LA was pure magic. We were lucky enough to have Chef Insoo visiting all the way from Korea to show off her incredible skills, bringing us all together around the table after far too long.
Our family is a vibrant mosaic—blending Korean, Chinese, Thai, English, Romanian, and Slovak roots—and our table reflects that rich, beautiful diversity.
Tonight’s Feast Highlights:
* Tender, perfectly prepared Octopus
* Spicy Cuttlefish Stir-Fry with just the right kick
* Smoky, savory Kalbi
* Deeply flavorful Poggi Kimchi, aged to perfection for 6 months

08/05/2026

Stepping off the busy alleyways of Ikseon-dong into this serene oasis instantly slows down time 🌿✨

Tucked inside a traditional hanok, the gentle sound of flowing water and lush greenery make it the ultimate zen escape in the heart of Seoul. Pairing the tranquil garden view with delicate treats inspired by traditional flavors and refreshing local drinks is pure bliss.

📍 Cheong Su Dang Bakery (청수당 베이커리)
31-9 Donhwamun-ro 11na-gil, Jongno-gu, Seoul

What’s your absolute favorite Korean cafe to visit? Drop your recommendations below! 👇🏼

07/15/2026

When we think of kimchi,
we usually picture the fiery, red-cabbage variety. But did you know Korea has over 200 distinct kimchi recipes?

If you want to expand your repertoire beyond the standard red jar, it is time to meet Dongchimi (동치미)—a refreshing, crisp, historically rich “water kimchi” that deserves a permanent spot in your kitchen.

What is Dongchimi?
Literally translating to “winter water kimchi,” Dongchimi dates back to the Goryeo Dynasty—long before chili peppers were introduced to Korea.
Instead of a heavy, spicy paste, Korean radishes (mu) are submerged in a salted water brine with garlic, ginger, scallions, pear, and apple. During fermentation, these ingredients create a clean, naturally sweet, and deeply bubbly broth.

How Best to Enjoy It
Dongchimi is incredibly versatile and shines brightest when served ice-cold. Here are the best ways to enjoy it:

* The Ultimate Palate Cleanser: Serve the chilled, sparkling brine and crisp radish slices alongside rich, savory dishes like Korean BBQ, galbi, or heavy stews to instantly cut through the grease.
* The Classic Winter Pairing: Traditionally, Dongchimi is served alongside steaming hot, roasted sweet potatoes. The contrast between the hot, sweet, dense potato and the icy, tangy, fizzy radish brine is culinary perfection.
* A Natural Digestif: Packed with active lactic acid bacteria, a small bowl of this brine at the end of a heavy meal works wonders as a gentle, soothing digestive aid.

Ready to make your own?
This preparation is following the beautiful cookbook KIMCHI by —a highly recommended, authentic, and easy-to-follow book entirely dedicated to the art of traditional kimchi making and cooking with kimchi in western kitchens.

07/10/2026

Did you know there are 200 kinds of kimchi documented in Korea? 🇰🇷✨

What we know about kimchi is so limited here in America. Beyond the red cabbage jar, there is a whole world beyond with its history, meaning, and philosophy tied directly to nature.

I dove deeper to this time-honored heritage through the book dedicated to Kimchi by . Chef Kimmy elegantly explains kimchi, its traditional recipes, and what it means today in our own Western culture.

I can’t wait to try these two new recipes for the first time, made from scratch by me:
🥒 Oi Sobagi (stuffed cucumber kimchi)
❄️ Dongchimi (a refreshing, clear winter water kimchi)

These recipes instantly remind me of childhood in Korea. There is something incredibly grounding about slowing down to hand-craft something that carries so much memory and tradition.
Stay tuned to see how they turn out! Let me know in the comments: what’s your favorite style of kimchi?👇

07/09/2026

🧺 Roll, Wrap, Repeat: Picnic Season is Here!

Nothing says childhood nostalgia quite like the rhythm of prepping Kimbap. 🥕💛 The meticulous slicing of colorful ingredients, the perfect layer of sesame-scented rice, and that satisfying perfect one bite!

This time, we’re packing our freshly rolled Kimbap into a traditional tin lunchbox—the ultimate throwback! But the best part? Carrying it the traditional, zero-waste way: wrapped beautifully in a Bojagi (보자기) from

Bojagi is the beautiful Korean art of fabric wrapping, historically used to protect, carry, and gift everyday items. By using a vibrant cloth to secure our lunch, it transforms a simple picnic meal into an elegant, intentional gift waiting to be opened. 🎁✨

Let’s head out to the park, catch some sunshine, and unwrap our delicious gifts! 🌳☀️

🏷️

07/08/2026

🧺✨ Festival-ing like a true Korean at for Japanese Breakfast! 🎶🇰🇷

We didn’t just pack a picnic; we brought the ultimate K-feast setup. 🥢 Leveling up the lawn game with bojagi-wrapped Kimbap by .club 🍱, crisp soju, smooth craft makgeolli by , and the perfect summer pours from ! 🍶🍺

The music was incredible by and , but the company was even better. Loved sharing the best summer vibes and well-deserved picnic spreads with the ultimate crew: , , , and . ✨❤️

Cheers to sunny San Francisco afternoons, amazing Korean artists, and the best festival picnics. 🌳☀️

06/25/2026

How to Host a Dinner Party—The Korean Way 🥢✨

Want to throw a dinner party that’s effortlessly cool, deeply comforting, and incredibly delicious? Here is your quick guide to hosting a modern Korean feast built for sharing.

🎨 The Table
Set the mood with a beautiful *Jogak Bojagi*patchwork runner by . Use the distinct fabric sections as natural “landing zones” to arrange your plates into a stunning geometric mosaic down the center of the table.

🥟 The Food Spread
* **Bossam Baos:** Melt-in-your-mouth pork belly tucked into fluffy steamed buns, topped with quick cabbage kimchi and ssamjang.
* **Gochujang Wings:** Sticky, spicy, sweet, and double-fried for that perfect signature crunch.
* **Mandoos:** Our absolute favorite party finger food! Light, tender, perfectly steamed dumplings packed with savory goodness.

🍻 The Drinks
1. Korean Craft Beer:Crisp, refreshing, and brewed to cut through rich, spicy flavors by
2. Award-Winning Soju:Premium, small-batch distilled soju that sips incredibly smooth by
3. Korean Woman-Made Wine: Showcasing incredible female winemakers putting a modern spin on unique bottles by

🥂 The Toast
Raise a glass, lock eyes with your guests, and shout:
"Gunbae!" (”배) or "Jaan!” (잔)”..and let the good times roll! 🇰🇷✨


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06/21/2026

Ever had a Korean friend show you the *real* way to drink? 🍻 Because if you know, you know—it’s an absolute art form, whether you’re bar-hopping in Seoul or hanging out in San Francisco!
From strict pouring etiquette (always two hands! 🙌) to the perfect food pairings, Korean drinking culture is all about community, respect, and a lot of fun.

If you want to drink like a local, here is your essential checklist:

The Somaek (소맥):The ultimate party starter. A perfectly calculated, theater-worthy blend of Soju and beer.

The Chimaek (치맥):Crispy, golden Korean fried chicken paired with an ice-cold beer. Name a better duo, we’ll wait. 🍗🍺

The Makgeolli (막걸리):Milky, sparkling, and slightly sweet rice wine, traditionally served in bronze bowls (especially perfect on a rainy day).

The Koolju (꿀주):** Literally “honey shot”— add a shot of beer to soju, a sweet shot that goes down incredibly smooth.

The golden rule? Never let your friend’s glass stay empty, and always ask your Korean friend to show you the way.
Shoutout to the local spots keeping the vibes alive and bringing a taste of Korea to the Bay:
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Tag the friend who needs to take you out for round one! 👇

05/21/2026

04/24/2026

New around here? Welcome to the Club! 🥟✨

It is so wonderful to see so many new faces! Whether you found us through a craving for crispy mandoo or a love for Korean culture, we are so glad you’re here.

So, what is Mandoo Club? 🥢
We aren’t just about recipes; we are about the joy of the fold. For the past 5 years, our founder, Judy, has been on a mission to share the love and soul of Korean food and culture. What started as a passion project has grown into a community of foodies, creators, and comfort-food lovers.

Why you NEED to experience the Club:
If you’ve been looking for a sign to level up your kitchen game, this is it! Here’s why our workshops are a total vibe:
More Than a Class: It’s a hands-on celebration! You’ll learn the art of the perfect fold while soaking in the stories behind the flavors.

5 Years of Love: Judy has spent half a decade perfecting the experience, bringing the warmth of her heritage straight to your table.
Community First: Bring your crew—you’ll leave with a full belly and a happy heart.
Cultural Connection: We dive deep into the “why” behind Korean comfort food, making every bite more meaningful.

The big question is... Are you ready to join the club? 🤝

Whether you’re booking a team-building event or joining one of our public workshops, there is always a seat (and a steamer basket) waiting for you.

✨ GET INVOLVED:
📍 Book a class: [Link in Bio]
📖 Grab a recipe: http://mandoo.club

💬 Say hi! Drop a “🥟” in the comments if you’re a mandoo lover!