Dumplings

4 packs wanton skin (rounds)

1 lb ground beef

1 cup kimchi*

1 bunch bu chu (Korean chives)**

1/2 onion, finely chopped

3 green onions, finely chopped

3 tbsp minced garlic

2 tbsp soy sauce

2 tbsp sesame oil

1 tbsp sugar

1 tbsp salt

2 tsp ground pepper

1 tsp juice of ginger

1 egg, beaten (to seal wanton skin)

cho kan jang (soy sauce with rice vinegar) :

4 tbsp soy sauce

2 tbsp rice vinegar

1 tsp go chu ga ru (Korean chili powder)- optional

Wash kimchi lightly to get rid of spicyness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely.

Wash chives, grain, chop into 1/8 inch pieces. In a large bowl, add everything, mix well to combine.

Put some egg around the wanton skin, take about 1/2 tbsp of filling and fold into a half moon shape. Make some ruffles.

Boil a big pot of water, add man du, bring to a boil, reduce to medium heat. Cook for 3-4 minutes until translucent. Drain, serve with cho kan jang (soy sauce with rice vinegar).

cool tip !
* You can substitute kim chi with blanched nappa cabbage, but I like the sourness of kimchi in dumpling. Try it.

** Chinese chives are fine. They are strong in flavor, a bit tough in texture.

Man du recipe is very forgiving. You can add blanched bean sprouts, chopped zucchini and mushrooms etc...If you like pork, chicken or turkey instead, use them. I personally don't like ginger pieces in dumplings, the juice of ginger blends much better with the rest of the ingredients. You can use finely chopped ginger if you like.

Jap chae noodle

1 pack dang myun(Korean starch noodle), soaked in hot water for 30 minutes, drained or Egg noddle

1 medium onion, thin sliced

1/2 carrot, thin julienne

1 bunch spinach, blanched, cut into 3 inches

10 oz thin slice beef

5 green onion

7 shiitake mushrooms, rehydrated, thin sliced

beef marinade : 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic,

1/4 tsp pepper, 1/2 tsp sesame seeds

shiitake marinade : 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

dang myon seasoning : 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce,

4 tbsp vegetable oil

oil to saute

salt and pepper

2 tbsp sesame seeds

In a non stick pan, add oil and saute vegetables.
All ingredients have to be cooked separately.
To use the same pan, start with light color vegetable.
An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.
The vegetables don't have to get any color, just need to be softened.
Saute and move to a big bowl to cool a little bit.

Put a non-stick wok or large pan on a medium heat.
Add dang myon seasoning, pour in dang myon.
Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.

In about 10-15 minutes they start to stick together.
From this point, stir constantly until the noodle gets soft and translucent.

Take off from the heat, let cool for a while.
If needed cut the length.

Mix with vegetables, sesame seeds, salt and pepper to taste.

Vegetable Beef soup

Ingredients

• 2 teaspoons cooking oil
• 1/2 lb lean ground beef
• 1 (14 ounce) can whole tomatoes, broken up, with juice
• 10 ounces frozen mixed vegetables
• 1 cup onion, chopped
• 4 cups water
• 1 tablespoon beef bouillon powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme, ground

Directions

1. 1

   Heat cooking oil over medium heat in large saucepan and add ground beef.

2. 2

   Scramble fry until browned and crumbly. You can drain the hamburger and add back to pot, that is up to you.

3. 3

   Add remaining ingredients and stir, bringing to a boil.

4. 4

   Cover and boil slowly, turning down heat as needed.

5. 5

   Simmer about 20 minutes or until vegetables are tender but not too soft.

6. 6

   Serve with crackers, rolls or sandwiches.