コチュジャンダレで♪アレンジチルド焼売 
Pan-Fried Chilled Shumai with Spicy Gochujang Sauce
[Featured on August 21, 2017] This is a twist on store-bought chilled shumai! Pan-fry them until crispy, then toss with a spicy gochujang sauce. I came up with this recipe because I thought crispy pan-fried shumai coated in gochujang sauce would be delicious. The bold, spicy flavor goes perfectly with rice and makes a great appetizer!
Pan-Fried Chilled Shumai with Spicy Gochujang Sauce
[Featured on August 21, 2017] This is a twist on store-bought chilled shumai! Pan-fry them until crispy, then toss with a spicy gochujang sauce. I came up with this recipe because I thought crispy pan-fried shumai coated in gochujang sauce would be delicious. The bold, spicy flavor goes perfectly with rice and makes a great appetizer!
Cooking Instructions
- 1
In a small bowl, mix together the sake, gochujang, soy sauce, and honey to make the sauce.
- 2
Coat the chilled shumai with potato starch (or cornstarch).
- 3
Heat a frying pan over medium-high heat and add the sesame oil. Place the shumai in the pan and pan-fry until the surfaces are golden and crispy.
- 4
Once the tops and bottoms are browned, stand the shumai on their sides and brown the sides as well.
- 5
Continue frying until all sides are crispy and golden.
- 6
Turn off the heat and pour in the prepared sauce (if using 12 shumai, reserve 1 teaspoon of the sauce). Turn the heat to low and toss the shumai to coat them evenly.
- 7
As the sauce thickens and clings to the shumai, turn off the heat.
- 8
Transfer to a plate and serve hot!
- 9
August 7, 2016: This recipe was featured in the "Appetizers That Go Well With Beer" category.
- 10
August 21, 2017: Thank you to everyone who made this recipe and helped it become a trending topic with 10 user reports!
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