Spicy Mandu Guk

Sara Upshaw's avatar
Sara Upshaw

Ingredients

  • 1
    tablespoon Toasted Sesame Seed Oil
  • 2
    Green Onions
  • 1/4
    teaspoon Toasted Sesame Seeds
  • 2
    Eggs
  • 1/2
    Fresno Chili
  • 2
    Cloves Garlic
  • 2
    Tablespoons Fish Sauce
  • 1
    tablespoon Gochugaru
  • 1
    Tablespoon Soup Soy Sauce
  • 4
    cups Chicken Stock
  • 8-12
    Mandu
    any filling, frozen

Instructions

1
To start the soup, thinly slice the 2 Cloves Garlic and dice the bottom half of the 2 Green Onions into small pieces. Whisk 2 Eggs in a bowl and set aside. For the toppings, slice 1/2 Fresno Chili, the top have of the green onions, and set aside 1 tablespoon Toasted Sesame Seed Oil and 1/4 teaspoon Toasted Sesame Seeds
2
In a medium-sized pot, bring the garlic, green onions, 2 Tablespoons Fish Sauce, 1 Tablespoon Soup Soy Sauce, 1 tablespoon Gochugaruand 4 cups Chicken Stock to a boil. After 5 minutes, bring the soup to medium-heat and simmer for 10 min.
3
Bring the soup back up to a boil and add 8-12 Mandu (any filling, frozen). After 5 minutes, the dumplings will be cooked when they float and get slightly larger in size. Turn off the heat and drizzle in the beaten egg. Leave the soup sit for 2 minutes before serving.
4
4. To serve, ladle half of the dumplings and soup into separate bowls. Drizzle on sesame oil and top with the Fresno chili, green onion, toasted sesame seed oil and toasted sesame seeds.
Share
Sara Upshaw's avatar
To start the soup, thinly slice the 2 Cloves Garlic and dice the bottom half of the 2 Green Onions into small pieces. Whisk 2 Eggs in a bowl and set aside. For the toppings, slice 1/2 Fresno Chili, the top have of the green onions, and set aside 1 tablespoon Toasted Sesame Seed Oil and 1/4 teaspoon Toasted Sesame Seeds

Samgyupsal (Grilled Pork Belly)

Sara Upshaw's avatar
Sara Upshaw

Ingredients

  • 1
    tablespoon Toasted Sesame Seed Oil with Salt & Pepper
  • 1 head
    Red Leaf Lettuce
  • 1
    Small Red Onion
  • 1/2
    cup Kimchi
  • 3
    Cloves Garlic
  • 1
    cup Shiitake Mushrooms
  • 1
    small bunch Perilla Leaves (sesame leaves)
  • 1/2
    cup Ssamjang (fermented soy bean and chili dip)
  • 1/2
    pound Samgyusal (pork belly)
    thinly sliced and frozen or refrigerated

Instructions

1
Prepare your ingredients by rinsing 1 head Red Leaf Lettuce, 1 small bunch Perilla Leaves (sesame leaves)thinly slicing 3 Cloves Garlic, 1 Small Red Onion and 1 cup Shiitake Mushrooms. Have 1/2 cup Ssamjang (fermented soy bean and chili dip), 1/2 cup Kimchi, and 1 tablespoon Toasted Sesame Seed Oil with Salt & Pepper ready on the side. Have your 1/2 pound Samgyusal (pork belly) (thinly sliced and frozen or refrigerated ) reasy on the side as well.
2
Get your non-stick skillet to a medium heat.
3
Add the Samgyupsal to the pan and gently uncurl the strips and let the pieces brown and crisp up about 3-4 minutes on each side. Thicker slices will take about 4-8 minutes.
4
Take the Samgyupsal out of the pan and onto a plate on the side. Add the red onions, garlic and mushrooms to the pan with the rendered pork belly fat. Let it brown for about 5-8 minutes, stirring occasionally.
5
Prepare your Ssam (lettuce wrap) with any combination youd like. Enjoy!
Share
Sara Upshaw's avatar
Prepare your ingredients by rinsing 1 head Red Leaf Lettuce, 1 small bunch Perilla Leaves (sesame leaves)thinly slicing 3 Cloves Garlic, 1 Small Red Onion and 1 cup Shiitake Mushrooms. Have 1/2 cup Ssamjang (fermented soy bean and chili dip), 1/2 cup Kimchi, and 1 tablespoon Toasted Sesame Seed Oil with Salt & Pepper ready on the side. Have your 1/2 pound Samgyusal (pork belly) (thinly sliced and frozen or refrigerated ) reasy on the side as well.