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    Fried Mandu with Gochugaru Dipping Sauce by Chef Peter Pak of UHMC Culinary Arts

    Chef-Peter-Pak-Fried-Mandu-with-Gochugaru-Dipping-Sauce
    Chef Peter Pak in CHS Kitchen

    Chef Peter Pak is an instructor at the University of Hawaii Maui College in the Culinary Arts Program. Maui has been producing award winning chefs and we are excited to include Chef Pak in our season 15 of Cooking Hawaiian Style. Chef Pay shows us how to make his incredibly onolicious fried mandu with gochugaru dipping sauce.

    Fried-Mandu-with-Gochugaru-Dipping-Sauce-by-Chef-Peter-Pak-of-UHMC-Culinary-Arts-Recipe
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    4.5 from 2 votes

    Fried Mandu with Gochugaru Dipping Sauce by Chef Peter Pak of UHMC Culinary Arts

    Chef Peter Pak is an instructor at the University of Hawaii Maui College in the Culinary Arts Program. Maui has been producing award winning chefs and we are excited to include Chef Pak in our season 15 of Cooking Hawaiian Style. Chef Pay shows us how to make his incredibly onolicious fried mandu with gochugaru dipping sauce.
    Prep Time0 mins
    Active Time0 mins
    0 mins
    Course: Main Course
    Cuisine: Hawaii, Korean
    Keyword: fried mandu, gochugaru dipping sauce, chef peter pak, culinary arts, cooking hawaiian style, maui, seasson 15, cooking hawaiian style season 15
    Calories: 8896kj
    Author: As Seen On OC16

    Materials

    Mandu:

    • 1 cup water (for assembly)
    • 50 mandu skins
    • 8 oz. pork, ground
    • 1 Tbsp. Kosher salt
    • 1 tsp. Black pepper ground
    • 1 Tbsp. Sesame oil
    • 5 oz. Chives, chopped
    • 6 oz. Shitake mushrooms, minced
    • 3 oz. onion, minced
    • 3 ea. Garlic cloves, minced
    • 1/2 Package tofu firm (squeeze out all liquid)

    Gochugaru Dipping Sauce:

    • 2 Tbsp. Soy sauce
    • 2 Tbsp. Vinegar
    • 2 tsp. Sugar
    • 2 tsp. Gochugaru (Korean red chili pepper flakes)
    • 2 tsp. Sesame seeds, toasted
    • 1 tsp. Seasame oil
    • To taste Salt & Pepper

    Another Sauce option:

      Chili Oil Sauce:

        Prep Time: 15 minutes

          Servings: 3 Cups

          • 3 cups neutral oil
          • 5 ea. star anise
          • 1 ea. cinnamon stick
          • 2 ea. bay leaves
          • 3 Tbsp. Sichuan peppercorns
          • 2 ea. cardamom pods
          • 1 Tbsp. dried ginger
          • 2 tsp. cloves
          • 3 ea. cloves garlic, crushed
          • 1 ea. shallot sliced
          • 1 cup Red chili flakes
          • 2 tsp. salt to taste)

          Instructions

          Mandu:

          • Place all filling ingredients into a large mixing bowl.
          • Mix by hand until mixture forms a slight tackiness.
          • Place 1 Tbsp of filling into the center of each mandu skin.
          • Dip a finger into the water to “paint” the edge of the mandu skin to create an adhesive to hold the dough together.
          • Fold the skin over to create a half moon shape and begin pleating the edges together to close the dumpling.
          • Steam, boil or fry the mandu for approximately 10 minutes or until the filling has cooked through.
          • Serve with dipping sauce

          Gochugaru Dipping Sauce:

          • Mix all ingredients and serve.

          Chili Oil Sauce:

          • Gather all the aromatics (everything except the chili flakes) and oil into a pot with at least two inches of clearance between the oil and the rim of the pot.
          • Set the pot over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning.
          • While the oil is infusing, prepare your red chili flakes by placing them in a heatproof bowl.
          • Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest.
          • Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
          • Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.

          Nutrition

          Calories: 8896kj | Carbohydrates: 441g | Protein: 155g | Fat: 769g | Saturated Fat: 68g | Polyunsaturated Fat: 231g | Monounsaturated Fat: 455g | Trans Fat: 3g | Cholesterol: 186mg | Sodium: 17648mg | Potassium: 8146mg | Fiber: 125g | Sugar: 40g | Vitamin A: 79743IU | Vitamin B1: 5mg | Vitamin B5: 8mg | Vitamin C: 97mg | Calcium: 1914mg | Iron: 78mg

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