Tteok Manduguk
Material- 125 g of meat has
- 1500 ml water
- 1 / 2 teaspoon ground pepper
- 1 tablespoon olive oil
- 15-20 pieces of dumpling skin
- 1 egg
- 125 g rice cake
- 2 tablespoons soy sauce Korea
- 1 / 2 teaspoon salt
- 1 leeks, white part, thinly sliced
Contents dumplings
- 1 fruit mushrooms Hioko
- 75 g Taukua
- 20 g Kimchi
- 30 g ground beef
- 20 g bean sprouts
- 1 / 2 teaspoon salt
- 1 tablespoon chopped leaves sonny
- 1 / 2 cloves garlic, minced
- 1 / 2 tablespoons toasted sesame seeds
- 1 / 2 teaspoon sesame oil
How to make
- Insert the meat in a pan, pour water, bring to a boil, reduce the flame cook for 30 minutes. Remove meat from broth, then thinly sliced 1 / 2 x 2 x 4 cm, sprinkle meat with salt, pepper, and olive oil, stir well and set aside. Separate as many as 1000 ml broth, strain and set aside.
- Contents: thinly sliced mushrooms and diced taukua size 1 / 2 cm. Chopped kimchi, pressed, discard the water. Combine mushrooms, kimchi, and ground beef along with other filling material. Stir well, then for the content of the dough into 15-20 parts.
- Take a piece of dumpling skin, apply a mixture of contents in the middle. Dampen the edge of dumpling skin with water, then fold the skin to form a half circle. Glue the edges tightly. Do the same until consumables
- Steam the dumplings in a steamer over boiling water for 6-7 minutes until cooked, remove from heat. Meanwhile, beat eggs, then create a thin omelette, chopped fine. Oblique thin slices of rice cake 1 / 2 cm.
- Put the broth on the fire, enter the Korean soy sauce and salt. After boiling put a rice cake, and cook for 3-5 minutes. Insert slices of green onion, meat and dumplings. Cook until boiling, lift, transfer the soup into serving bowls, sprinkle with sliced omelette. Serve while hot.
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Published: 2011-03-11T23:00:00-08:00
Tteok Manduguk
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