A rainy day trip to Korea for Beef Mandu & Gochujang Sticky Boneless Beef Short Ribs

Who knew this pandemic and SIP would still be going strong 10 plus months in? Because working full time handling remote Kindergarten and just trying to keep sane in these most unusual times take a lot energy, our around the world travels unfortunately took a pause for a while while we went hiking to parks and spent time outdoors in the limited free time we’ve found, (looks like our last destination was Thailand in May, wow time flies), but today it was gloomy and rainy and we needed something for dinner so it seemed a good day to pick things back up and start our travel and cooking adventures again.

My son and I looked up the flags for North & South Korea talked about what a dictator was (a good follow up to our discussions about democracy the change of power and the US inauguration earlier this week) read a little about Korea and found it on the world map and then we put on some KPop music ( which we both really enjoyed) while we set out to cook the dishes we selected from Korea. Beef Mandu and Korean Gochujang Sticky Boneless Beef Short Ribs.

We’ve actually become quite good at making dumplings and my son especially loves the part rolling them out with a rolling pin.

Beef Mandu are the Korean version of pot stickers they have a thin wrapper and a tasty filling inside. Making the wrappers is super easy. Take 1 cup of flour, 1/8 t of salt and 1/3rd cup of flour mix by hand till they form a dough and then put in plastic wrap to rest in the fridge for 30 minutes

To make the filling you need 1lb of ground beef, 1/2 of an onion chopped, 1/2 a cup of sliced cabbage, 1/2 cup of cooked rice noodles, mix all together by hand. Once mixed together pour in 1 Tablespoon of Soy Sauce, 1 Tablespoon of sesame oil, 1 teaspoon of salt and 1 teaspoon of pepper.

Take the dough out of the fridge cut into 4 even pieces roll each one into a long piece and cut each into 4 pieces. Roll each small piece out a rolling pin with flour to prevent sticking try to get as thin as possible without tearing. Place some of the filing in the middle pinch the sides together close well so no filing gets out then steam or pan fry. You can cook half and freeze half for a later date if you wish.

For the Korean Gochujang Sticky Boneless Beef Short Ribs. I recommend getting thinly sliced short ribs and grilling them. The key to these is the delicious sauce which is made with the following ingredients 2/3 cup soy sauce, 2 T sesame oil, 1T rice vinegar, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1T red chili oil, 1/3 cup honey & 2 cloves of minced fresh garlic. Place the ribs in the sauce to marinate 1 hour. Take out the meat and grill it. Then pour the sauce in a pan and cook over medium heat until it reduces and becomes sticky about 15 minutes. Constantly stir and then pour over the ribs. Sprinkle the ribs with sesame seeds and chopped green onions and serve with rice

Enjoy, jal meokkessumnida!

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