Steamed Mandu with Ground Bison and Kimchi

In a small bowl, combine the ground bison with a pinch of grated horseradish for heat and finely shredded radicchio to mimic the bite of traditional kimchi.

Finely chop the udon noodles to create a dense, chewy dough base. Flatten small portions into thin rounds.

Place a tablespoon of the bison mixture into the center of each noodle-dough round. Pleat the edges to seal into a classic crescent shape.

Prepare a steamer basket over boiling water. Place the mandu in the basket, ensuring they do not touch.

Steam for 8-10 minutes until the bison is cooked through and the wrapper is translucent and springy to the touch.

Serve hot alongside the pickled snap peas, which provide the signature acidic zing required to balance the richness of the bison.