Tag: Korean
Kimchi Dumplings
Kimchi Dumplings
These kimchi dumplings are quite tasty! I got to use some of my homemade kimchi for this recipe. While this recipe can be a little time consuming, it sure pays off in the end. The most important part of this recipe is to make sure to get rid of as much excess moisture from the kimchi, tofu, yam noodles, and bean sprouts. So squeeze the extra juices from the kimchi. Drain and press the tofu. Drain and pat dry the yam noodles and bean sprouts. When everything is mixed together, you want the dumpling mix to be more of a paste. The ground pork, starch from the yam noodles, and tofu help hold everything together. If the dumpling mix is too wet, it will make it harder to stuff the dumplings. When stuffing, wet the edges of the dumpling wrapper. Hold the wrapper in the palm of your hand and add about 1 tsp of the dumpling mix to the center. Gently fold over in half and crimp with your fingers. This recipe yields about 100 dumplings. Steam these dumplings in a single layer on top of parchment paper or cabbage leaves for 10 minutes.Any dumpling you aren’t going to cook right away, layer on a floured baking sheet and freeze for an hour. Then transfer them to a freezer bag.Not only are these dumpling great as an appetizer, but there are great in soups such as rice cake soup with kimchi dumplings and pork riblets, which will be featured on a later recipe.
Ingredients
Kimchi Dumplings
- 2 oz yam noodles soaked in warm water for 30 minutes, drained and finely chopped
- 1 cup kimchee drained of juices, finely chopped
- 8 oz firm tofu drained and pressed, finely diced
- 8 oz bean sprouts chopped
- 3 green onion chopped
- 8 oz ground pork
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp gochugaru pepper flakes
- 2 packs dumpling wrappers
Dumpling Dipping Sauce
- 1 tbsp light soy sauce
- 1 tbsp water
- 1/2 tbsp vinegar
- 1/2 tbsp sugar
- 1/2 tsp gochugaru pepper flakes
Instructions
- Mix all of the dumpling ingredients together. The most important thing is to get rid of as much excess moisture from the kimchi, yam noodles, tofu, and bean sprouts. You don’t want the filling to be wet.
- Take a single dumpling wrapper and wet the edges with water. Put a teaspoon of the dumpling filling in the center of the wrapper and for inhale, gently squeezing out any air. Crimp the edges with your fingers.
- This recipe makes about 100 dumplings. Arrange them on a lightly floured baking sheet, making sure that they don’t touch each other. Freeze what you aren’t going to immediately use for 1 hour.
- Store in a freezer bag.
- In a steamer, line with either parchment paper or a couple of cabbage leaves as shown.
- Arrange dumplings in a single layer, making sure they don’t touch each other. Steam for 10 minutes. That’s enough time to go chief down a bowl!
- Serve with dumpling sauce.
Korean Chicken Soup
Korean Chicken Soup with Napa Cabbage and Shiitake Mushrooms
As I sit here making this chicken soup, we are getting dumped on with snow in MN. This Korean chicken soup if fairly easy to make. It is even better when you have the time to cook the stock for a second time with the remaining chicken carcass.
Servings: 4
Ingredients
- 1 3-4lb whole chicken
- 1/2 large onion
- 3 green onion
- 1 1″ chunk of ginger split in half
- 1 tsp whole black peppercorns
- 1 head garlic
- 12 cups water
- 1 lb napa cabbage sliced
- 6 shiitake mushroom caps thin sliced
- steamed rice
Garnish
- green onions diced
- salt to taste
Instructions
- In a large stock pot, add the whole chicken, onion, green onion, ginger, peppercorns, garlic, and water. Simmer on medium high heat for 1 hour.
- Remove the whole chicken from the pot. Let cool. Continue having the stock simmer.
- Once the whole chicken has cooled, remove all of the meat off the carcass. Set aside.
- Add the chicken carcass back into the pot and simmer for another hour. If you don’t have the, this step can be skipped.
- Strain the stock into another pot.
- At this point, you can leave the stock as is or spoon off any fat floating on the top.
- Add the chicken, Napa cabbage, and shiitake mushrooms. Simmer for 20 minutes.
- n the bottom of a bowl, add 1 cup of steamed rice. For the chicken soup over the rice. Add salt to taste. Garnish with green onion.
Spicy Braised Rice Cakes
Spicy Braised Rice Cakes (Gukmul Tteokbokki)
This is the soupy variation of spicy stir fried rice cakes. Gukmul in Korean translates to soupy and tteokbokki translates to stir fried rice cake. Rice cakes in general are a very popular snack in Korean culture. There are 2 types of rice cakes that you can use for this dish. Rice cakes come in a couple of shapes: cylindrical and oval. You can use either. You can find rice cakes in Asian grocery stores; typically fresh, refrigerated, or frozen.It is very common to add ramen and soft boiled eggs to this dish, but not necessary. It is pretty hearty to begin with. But if you want an overload of protein and carbs, I suggest adding them
Servings: 4
Ingredients
- 1 lb rice cakes
- 8 oz napa cabbage chopped
- 4 sheets fish cakes
- 2 green onion chopped
- 1/4 onion diced
- 2 soft boiled eggs (optional)
- 1 ramen brick (optional)
- 5 cups anchovy stock
Seasoning
- 3 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp corn syrup
- 1 tbsp garlic
- 1/2 tsp salt
Instructions
- Soak rice cakes in cold water for 20 minutes. Drain and set aside.
- Mix seasoning ingredients together. Set aside.
- In shallow stock pot, add the seasoning mix to the anchovy stock. Boil over medium high heat.
- Add the rice cakes to the stock. Cook for 5 minutes
- Add in the fish cakes, vegetables, and soft boiled eggs. Boil for 10 minutes.
- Add in the ramen brick and simmer for 2-3 minutes, until the noodles are cooked.
- Bowl it up. Take one of the soft boiled eggs, which is now hard, and slice in half.
