Philly Cheesesteak Dumplings

Philly Cheesesteak Dumplings

There is something so incredibly delicious about the combination of galbi beef, kimchi, and cheese, mixed with some pickled jalapeño - it is a recipe to please, and a great snack alongside ice-cold beers.

Ingredients

Makes about 45 dumplings

  • 50 thin square eggless wonton wrappers 10cm (4in)
  • Vegetable oil, for frying

 

FILLING

  • 150g (5oz) shiitake mushrooms, stems removed and finely chopped
  • 1 tbsp roasted sesame oil
  • 450g (lib 2oz) cooked meat from Galbi Short Ribs (option to grill instead of BBQ)
  • 300g (11oz) cabbage kimchi, drained and finely chopped
  • 100g (3½oz) spring onions, finely chopped
  • 75g (3oz) pickled jalapeños, finely chopped
  • 500g (lib 2oz) mature cheddar cheese, grated
  • Sea salt and freshly ground black pepper

 

 

TO SERVE

  • silgochu (dried chilli threads)
  • 1 spring onion, julienned and soaked in iced water until curled, then drained
  • Sriracha

 

Method

  1. For the filling, first sauté the mushrooms in the sesame oil in a large non-stick frying pan over medium–low heat until just softened. Remove from the heat and set aside. In a large bowl, combine the rest of the filling ingredients with the mushrooms. Mix together using your hands, really breaking up the short rib meat to make a uniform texture.
  2. For the dumplings, line a couple of baking sheets with parchment and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of clingfilm to keep them moist. Lay a wrapper on a clean work surface and put 25g (1oz) of the meat filling in the centre. Dip a forefinger into the water and run it along the edgesof the wrapper to moisten the surface. Now bring the open edges to the centre, and pinch where the edges meet each other, creating four seams in a cross shape. Set aside and cover with clingfilm or a damp tea towel while you shape the rest. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking sheets.
  3. To a medium saucepan, add the vegetable oil and heat to 170°C (340°F). Working in batches, place the dumplings on their sides in the pan in a single layer without crowding. Cook for 3–4 minutes until golden brown. Transfer the fried dumplings to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining dumplings. If you don’t plan on cooking them straight away, you can freeze them on the baking sheets, then bag them up and store in the freezer.
  4. Top with some of the silgochu and curly spring onion and serve immediately with the Sriracha.

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Social media

@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

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#JudyJooKitchen #MungBeanPancake #KoreanFood #SavouryPancake #Kimchi #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #AsianCuisine #Foodie #FoodLover #FoodPhotography5 hours ago via Instagram
@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography2 days ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk4 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird5 days ago via Instagram
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