Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Kimchi mandu guk
Serves SERVES 4 Starters and mains
Ingredients
- For the mandu (dumplings)
- 200g pork mince
- 15g dried mung bean or rice vermicelli noodles, soaked in hot water for 10 minutes
- 2 garlic cloves, crushed
- 25g finely chopped fresh shiitake mushrooms, stems removed
- 2 spring onions, finely chopped
- 2tsp sesame oil
- 1tbsp light soy sauce
- 35 gyoza wrappers or wonton wrappers, either trimmed to a circle or left square, available from specialist Asian stores
- 1 small egg, beaten
For the kimchi (pickled cabbage)
- 250g Chinese cabbage, sliced into 2.5cm pieces
- 2tbsp sunflower oil
- ½tsp sesame oil
- 25g caster sugar
- 3tbsp rice vinegar
- 1.5cm piece ginger, peeled and grated
- 2 garlic cloves, peeled and grated
- 1 medium green chilli, deseeded and finely chopped
For the soup
- 1.5 litres of good-quality or home-made chicken stock
- 2cm ginger, peeled, thinly sliced
- 1 red chilli, halved and deseeded
- 3tbsp light soy sauce, plus extra to serve
- 2tsp sesame oil, plus extra to serve
- 75ml sweetened rice vinegar
- 4-6 heads of bok choy, each cut in half lengthways
- 4 spring onions, shredded and soaked in cold water to curl
Method
To make the dumplings, place the pork in a bowl. Drain the noodles well, chop them into 5mm lengths and add to the pork, along with the garlic, shiitake, spring onions, sesame oil and soy sauce, and combine. Season to taste.
Place a small spoonful of mixture onto a wrapper slightly off centre (just enough so that the wrapper can easily close) and brush some beaten egg around the edge. Bring the wrapper over the mixture and seal the edges. Bring the ends together and use a dab more egg to stick them. Repeat with the other wrappers.
As you make the dumplings, bring a pan of water to the boil. Add a teaspoonful of salt, then cook batches of 5 at a time. Turn down the heat and simmer for about 4 minutes to cook each batch. Use a slotted spoon to lift them onto an oiled tray.
To make the kimchi, blanch the cabbage in a pan of boiling water for 30 seconds. Drain and refresh under cold running water. Drain well and pat dry with kitchen paper. Transfer to a bowl and add the rest of the ingredients. Toss well, cover and use in the soup to serve. The cabbage can be used right away or made in advance and stored in the fridge.
To make the soup, put the stock, ginger, chilli, soy sauce and sesame oil in a pan and bring to a simmer. Add the sweet rice vinegar along with salt and freshly ground black pepper to taste. Add the bok choy and simmer for 1 minute. Add as many dumplings as you require and heat them through for 1 minute. Add some pieces of kimchi.
To serve, pour the soup into bowls. Top each one with a tangle of spring onion, and drizzle with sesame oil and soy sauce.
Fry any left over dumplings in a little oil till golden. Add a splash of water to the pan, cover and steam for a few minutes. Serve with soy sauce and sweet chilli sauce.
Advertisement