Getting Schooled: The Recipes

A few folks on FB expressed interest in the recipes I got this past weekend.  I figured I would cross post them here as well...  ENJOY!!!

Bibim Guksu is a cold noodle dish. it's sweet, spicy, tart and crunchy and is really enjoyed on a hot day. We were told to feel free to sub different veggies as we had them available in our area.

70 g noodle (look for the really thin Japanese ones in the Asian area)

20 g onion

20 g cucumber

20 g sesame leaf (can substitute cilantro or any lettuce)

20 g carrot
20 g apple

*for the sauce:

1 Tbsp Asian chili paste (gochujang)
1/2 rice wine vinegar
1/2 tsp minced garlic
1 tsp soy sauce
1 tsp sesame seeds
1 Tbsp plum juice (can also use apple juice)

Mix sauce - these are approximate and you can adjust to your taste. For example, I put a little sesame oil in mine.

Wash all ingredients really well and cut veggies and apple into fine julienne

Cook noodles according to package directions. Rinse with cold water to cool down.

Place noodles in a bowl and decorate with all veggies on top.  Pour sauce on the noodles

After you oooh and ahhh, mix it all together and enjoy.

Mandu

 

premade mandu dough (or wonton wrappers if you can't find the round mandu)

200 g minced pork

40 g chives

40 g onion

1 tsp chopped garlic and green onion

80 g soft tofu

2 tsp soy sauce

pepper, to taste

1 tsp sesame oil

dipping sauce:

1 Tbsp soy sauce

1/2 tsp chili powder

1/2 tsp rice wine vinegar

Finely chop chives and onion.

Place in bowl with rest of the ingredients and mix together. This should be mixed well like meatloaf is mixed well.

Take about a Tbsp of mixture and place in the center of the dough. You may need more or less than a Tbsp, so eyeball it. You want them to be full but not busting at the seams.

Seal the side of the dough by dabbing a little bit of water. Make sure you have a good seal on them.

To cook, steam for 10 mins. Then serve with dipping sauce.

To freeze, place mandu on a parchment paper lined cookie sheet. Once frozen, place mandu in a freezer bag and store up to a month.

*** BTW, this also makes great "wonton" soup. Boil chicken broth and place mandu, along with any veggie you like (I like bok choy, carrot, onion and an Egg Drop Soup-style scrambled egg).