This is a classic Korean food used in many of their dishes. There are multiple ways of making it but this is how I did it this time
Filling:
1/3 head Napa cabbage, finely chopped (including some leafy bits)
1/2 yellow onion, finely diced
4 scallions, thinly sliced
4 dried shiitake mushrooms, rehydrated and chopped
2-4 cloves minced garlic
1 tsp minced ginger
1 tbsp fish sauce
2 tbsp mirin
Salt to taste
1/2lb ground pork (225g)
1/2lb ground chuck (225g)
1 tbsp sugar (12g)
2 tbsp soy sauce
2 tsp sesame oil
Black pepper to taste
Gochugaru to taste
Other filling ideas: tofu, Korean chives, bean sprouts,
Dipping sauce 1:
1 tbsp soy sauce
1 tsp sesame oil
1 tsp white vinegar
1 tsp corn syrup
Gochugaru to taste
1 clove minced garlic
Dipping sauce 2:
1.5 tbsp gochujang
1 tbsp soy sauce
1 tsp sesame oil
1 tsp corn syrup
2 tsp apple cider vinegar
1 clove minced garlic
Black pepper to taste
Products I use:
-Kitchen Scale: [ Ссылка ]
-Tojiro Chef's Knife: [ Ссылка ]
-Enamel Cast Iron Dutch Oven: [ Ссылка ]
-10" Cast Iron: [ Ссылка ]
-Air Fryer: [ Ссылка ]
-Duxtop Induction Burner: [ Ссылка ]
-Garlic Press: [ Ссылка ]
-Potato Ricer: [ Ссылка ]
-Bulk Maldon Flakey Salt: [ Ссылка ]
-Instant Read Thermometer: [ Ссылка ]
-Candy/Frying Thermometer: [ Ссылка ]
-Microplane zester: [ Ссылка ]
