One famous iteration is kimchi wang mandu, king-size dumplings stuffed with japchae noodles, beef, and kimchi. Anju executive chef Angel Barreto wanted to do “something a little different, but still in the Korean wheelhouse.” His plant-based version is packed with Impossible meat marinated in garlic, ginger, and soy. This hearty core is enveloped in wang mandu wrappers special ordered from H Mart. “It’s a good option for someone who wants something vegetarian, substantial, and sustainable,” Barreto says.