Kimchi Mandu in Broth Recipe

Name: Kimchi Mandu in Broth Recipe
Total time: 110 min
Ingredients: 40 gm mung bean sprouts; 100 gm coarsely minced pork; 50 gm cabbage kimchi, drained, excess liquid squeezed out and finely chopped, plus extra to serve; 50 gm firm tofu, coarsely chopped, excess liquid squeezed out; 3 tsp finely grated ginger; 1 garlic clove, finely grated; 1 spring onion, thinly sliced, plus extra, to serve; 2 tsp each sesame oil and soy sauce; 3 eggs, 1 lightly beaten, 2 separated; 30 gow gee dumpling wrappers; 2 tbsp vegetable oil; Short-rib broth; 500 gm beef short rib, trimmed; 50 ml soy sauce, plus extra to taste; 50 gm ginger, thickly sliced; 6 spring onions, coarsely chopped; 1 onion, quartered; 1 garlic head, halved; 1 cassia quill (see note)

www.gourmettraveller.com.au

Make kimchi mandu in broth with this Korean recipe, featuring dumplings stuffed with spicy kimchi served in a rich, comforting, and flavorful broth.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

Share this recipe:

Cooking tools:

Saucepan
Fine-mesh sieve
Ladle
Mixing bowl
Colander
Tray
Skillet
Spatula
Plate
Chef's knife
Cutting board
Measuring spoon
Whisk
Steamer basket
Cheesecloth
Pot
Kitchen timer
Stove
Refrigerator
Serving bowl
Spoon
Fork
Dumpling wrapper
Pastry brush
Kitchen towel
Tongs

Ingredients

40 gm mung bean sprouts
100 gm coarsely minced pork
50 gm cabbage kimchi, drained, excess liquid squeezed out and finely chopped, plus extra to serve
50 gm firm tofu, coarsely chopped, excess liquid squeezed out
3 tsp finely grated ginger
1 garlic clove, finely grated
1 spring onion, thinly sliced, plus extra, to serve
2 tsp each sesame oil and soy sauce
3 eggs, 1 lightly beaten, 2 separated
30 gow gee dumpling wrappers
2 tbsp vegetable oil
Short-rib broth
500 gm beef short rib, trimmed
50 ml soy sauce, plus extra to taste
50 gm ginger, thickly sliced
6 spring onions, coarsely chopped
1 onion, quartered
1 garlic head, halved
1 cassia quill (see note)