Mandu

Double 8 Cattle Company Fullblood Wagyu Ground Beef • Kimchi (drained and minced finely) • Tofu (drained and minced) • Mung Bean Sprouts (minced) • Red Onion (diced) • Green Onion (minced) • Garlic Cloves (minced) • Ginger (minced) • Toasted Sesame Oil • Soy Sauce • Gyoza Dumpling Wrappers (round) • Egg (for egg wash) •

wonton/gyoza skins (they usually come in packs of about 50 each) • water for sealing the wrappers • For the filling: • ground meat (I like ground pork, but you can use any combination of pork, beef and chicken) • blanched and finely minced green cabbage, pressed or squeezed to remove all excess liquid (about 2 med. heads) • finely minced onion (3 medium onions should do it, the sweeter the better) • boiled dangmyun noodles chopped into roughly 1/4" long pieces (you can substitute well drained shirataki noodles) • + 2 Tablespoons soy sauce • toasted sesame oil • sugar • kosher salt • black pepper

Tteokbokki • Ricecakes (Hard to find, Had to order these online) • Anchovy & Kelp Stock (Or dilute 1 teaspoon of fishsauce per cup of water) • Soy Sauce (Ignore if diluting fish sauce or you'll have very salty tasting tteokbokki) • Medium Onion • Gochujang (Korean red pepper paste) • Sugar • Garlic, minced • Red Pepper Flakes • Large Potato, cubed • Mandu Dumplings (You'll have some leftover!) • Won Ton wrappers (12 Oz.) •

dumpling wrappers large • Some water in a small boal (to help with sealing girl wrapper) • Kimchi (abt. 2 weeks + old), finely chopped • tofu (firm),minced • mung bean sprouts, parboiled and finely chopped • minced pork (of beef) • onion, finely chopped • garlic chives, finely chopped • egg • fine sea salt • sesame oil • minced garlic •

Korean dumpling wrappers, about 13cm diameter • napa/Chinese cabbage • salt • Korean glass noodles (dangmyeon) • minced pork • finely chopped chives • finely chopped leak/spring onion • soy sauce • sweet rice wine (mirim) • ginger paste • sesame oil • black pepper •