Born in South Korea, (B)raised in the Midwest
MANDU (KOREAN POTSTICKERS)
Fillling:
1 lb fresh ground pork
1 cup kimchi, chopped
1/2 cup scallion, finely chopped scallions
5 cloves garlic, minced
2 inch knob of ginger, grated
3 tsp soy sauce
1 1/2 TB sesame oil
1 TB gochugaru
2 tsp gochujang
1 TB sesame seeds
1 TB of my hot chili oil
1/2 cup white mushroom, minced
1 tsp white sugar
1 egg
½ tsp salt & black pepper
1 cup Napa cabbage finely chopped (optional)
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Wrappers: store bought (I've used Wing Hing store brand)
(Pictured are homemade dumpling dough/wrappers)dum
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Sauce:
1 TB Hot Chili Oil
2 TB Soy Sauce
1 TB Rice Wine Vinegar
1 TB Sesame Oil
2 cloves garlic, minced or 1 tsp garlic powder
Toasted white sesame seeds
2 scallions, trimmed and thinly sliced
(optional: 1 tsp of honey for added sweetness)
1 cup of water
3 TB neutral based oil (canola or vegetable)
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Directions:
Place a generous TB or so of the mixture into the center of the dumpling wrapper. With the
small bowl of water, dip your fingers in it and run the wet finger along the edge of the
wrapper. Crimp shut, making sure no air is in the dumpling and all the edges are sealed tight.
You can work on your pleating technique and shape the potsticker into half-moons. Placed
finished dumplings on a baking sheet and repeat steps until wrappers/filling are all used up.
In a large frying pan over medium high heat, place 1 TB of oil and heat up. Place dumplings
in a circle, filling the pan, but not over crowding it. Cook for 4-6 minutes until bottom is starting
to brown and crisp up. Once bottoms are beginning to brown, pour ¼ cup of water into pan
and place lid on it. Steam/fry the dumplings for an additional 4-5 minutes, until water is all
evaporated and dumplings are cooked. Be sure to check bottoms of dumplings to
ensure it's not burning or stuck to the bottom! Repeat oil, cook and steam steps until all dumplings
are cooked.
Plating: plate dumplings in a shallow bowl or plate and top with scallions and dipping sauce or
on the dipping sauce on the side.
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GOCHUJANG CHICKEN W/ VEGGIES
October 20, 2021
2 chicken breasts cut into one inch pieces
1 carrot sliced on a bias 1/4 in thick
1 zucchini sliced 1/2 in thick
1 red pepper cut into 1 in pieces
1 yellow pepper cut into 1 in pieces
1 yellow onion quartered
2 stalks of broccoli halved/trimmed
2 cups of cooked white rice (optional)
Gochujang sauce:
1/2 cup gochujang
1/3 cup soy sauce
1/3 cup agave or honey
6 cloves garlic minced
1 tsp black pepper
2 TB brown sugar
2 inch of grated ginger
2 TB of canola oil
1-2 TB of my hot chili oil
Directions:
Sauce: Combine all ingredients in a bowl and whisk together til smooth, taste for seasoning.
Add more sweetness or soy if you need to adjust flavor/salt level.
Preheat oven to 375°F and start cooking rice.
Prep and cut veggies. chicken and prepare sauce. Line two quarter sheet pans with parchment paper or aluminum foil
In a large bowl combine the veggies and pour half of the gochujang sauce and coat the veggies with the mixture.
Pour 1/2 veggies on one pan- make sure to spread out evenly. Repeat in same bowl with chicken, pouring remaining 1/2 sauce over and place chicken on other pan w/ veggies.
Bake for 15-20 minutes, tossing veggies/chicken 10 minutes into cooking process. Once done, serve with rice and enjoy!
KOREAN BBQ QUESADILLAS
6 TB of vegetable oil
1/2 cup soy sauce
3 TB Sesame oil
1/3 cup brown sugar
6 cloves of garlic minced
6 scallions trimmed and chopped
1 Vidalia onion sliced
1 Red pepper sliced
16 oz of rib eye
3 tsp black pepper
2 tsp of sesame seeds
5 TB of butter (softened)
6 cups shredded mozzarella (full fat/low moisture)
12 large tortillas (burrito size)
2 jar of kimchi
Optional: favorite hot sauce to dip or salsa.
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Beef:
In a large mixing bowl, combine soy sauce, garlic, sesame oil, brown sugar, black pepper,
whisk to combine and taste to adjust seasoning, if it’s too salty- add more sugar and vice-
versa. Add beef to marinade and cover with saran wrap or foil and marinade in fridge for 30
minutes.
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In a large frying pan or wok, turn on heat to medium-high. Once the pan is hot, add 1-2 TB of
oil then add small batch of each beef, peppers and onions and cook until done and tender
(about 6-8 minutes). Repeat process until all is cooked.
While beef is cooking, prep tortillas by brushing one side of each tortilla with some butter.
Once beef is cooked, place tortilla, butter-side down on a frying pan over medium heat.
Sprinkle ½ cup of mozzarella (or however much your heart desires), 1/4 cup of the onions/peppers, and 2/3 cup or so of beef.
Top with another tortilla, butter side exposed.
Cook tortillas/quesadillas until golden brown, about 3-4 minutes and then flip to other side.
Let the cheese melt and tortilla become golden brown. If you're making for a crowd, preheat oven to 225°F and place finished quesadillas on a baking sheet in the oven while you continue to make the rest.
When done, cut into slices like a pizza and plate/serve. Serve with some of your favorite hot
sauce (or my hot chili oil!) or salsa for an extra kick!