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 imageWelcome to K-Viral Kitchen — where internet-breaking bites from Korea get the @judyjoochef treatment. 💥✨

Kicking things off with a personal fave: Pa-dak Jeon — a crispy spring onion & chicken pancake 🇰🇷 that’s equal parts crunchy, savory, and utterly craveable.

This dish went full viral after K-singer Lee Chan-won (@mee_woon_sanae) shared it on Korean TV — and trust me, one bite and you’ll be hooked too. Juicy chicken nestled into a spicy chili-studded batter, finished with fresh sexy scallions a tangy soy dipping sauce that sings.

📍 Ingredients via @koreafoodsuk 
🍳 Fried to perfection in my @hexclad go-to pan
💄 Glam by @jonesroadbeauty & @justbobbidotcom 
👩🏻‍🍳 Pro tip: Soak your scallions in ice water for that signature curl and drama— make them Sexy!

It’s comfort food with a crunch. Late-night munchies? Sorted.

#KviralKitchen #CrispyGoals #PaDakJeonPerfection #ScallionSwag #SeoulBites #JudyJooEats #DishesThatBrokeTheInternet #ChefLife #HexCladPartner #EasyKoreanFood #SnackAttack #LeeChanWonApproved #ASMRFood #StreetFoodStar #KRecipeReel #SeoulPlazaStyle2 hours ago via Instagram
@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood5 days ago via Instagram
@judyjoochef Instagram profile imageJuly’s off to a sizzling start 🇺🇸🌭🇬🇧

Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes6 days ago via Instagram
@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

#JudyJooChef #JudyJoo #WhatIEatInADay #HenleyRoyalRegatta #GenesisUK #SeoulBird #WomenInFood #BritishSummer #LuxuryEats #ChefLife #RegattaStyle #CaviarOnEverything #BYOCaviar1 week ago via Instagram
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