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17Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 dumplings (your choice of, mandu,, 560 g / 1.2 pounds)
- 300 grams kimchi (10.5 ounces, thinly sliced)
- 300 grams firm tofu (sliced, about 1.5cm, 1/2 inch thickness)
- 1 enoki mushrooms (pack, 200 g / 7 ounces, base stem removed & stems separated)
- 1 oyster mushrooms (pack, or your choice of other mushrooms, 200 g / 7 ounces, separated)
- 20 grams green onions (0.7 ounces, thinly sliced)
- 40 grams onion (1.4 ounces, thinly sliced)
- 4 cups vegetable stock (or Korean soup stock)
- 35 grams daisy leaves (crown, edible chrysanthemum,, 1.2 ounces, separated from the main stem,, optional)
- 1 red chili (thinly sliced,, optional)
- 2 Tbsp. Korean chili flakes (gochugaru)
- 2 Tbsp. rice wine
- 1 Tbsp. soy sauce
- 1 tsp. fish sauce (Korean)
- 1 tsp. minced garlic
- 3 ground black pepper (sprinkles)
- fine sea salt (if required - I didn’t use it.)
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Reviews(1)
Dimitrov 6 years ago
This is the easiest and tastiest thing on earth! Awesome recipe, thanks so much!