Every Wednesday I work at the chapel as a chef and cook dinner for 65 to 100 people. (Special occasion for 300 people, like last week!!)
I LOVE my new job. It’s been only 2 months, but I just love cooking for that many people and I can not wait to cook even more in the future!!
So, every Wednesday I take my hubby to work early morning so I can have the car, (We have only one car for both of us) go to grocery shopping and stuff.
Normally he comes to home for lunch every weekdays but since I got the job, Wednesday is little different. We go out or I deliver food to his office.
Today, it was delivery day! 😀
So, I decided to make –
*Mandu (Korean savory stuffed dumplings similar with gyoza or wonton)
I made with pork this time, which is my FAV, recipe will coming if you keep reading! 😀
*Jjolmyeon (Jjolmyeon refers to either a type of Korean noodles that have a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles and vegetables. The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of bibim guksu (mixed noodles). – From Wikipedia
After I dropped him off at his office I came back home and fell a sleep again. Yeah, I’m not a morning person, NOT AT ALL!
I’m more like vampire type, my brain works better and more active at night time. But the problem was, I woke up way too late!! >.<;;; Like 9:47?!
I had to make the lunch, get ready for go to work, take care my boys, (I have two cutie yorkies.) and leave by 12:00! Some how I made it!
I made homemade 20 Mandus (Korean savory stuffed dumplings), Jjolmyeon, cleaned all of my mess and took care of all other things too! In 2 hours!!
I AM A SUPER WOMAN!! YAY~!! lolol
Here is the Mandu’s stuffing looks like.
It’s combine of –
20 dumpling wrappers
1/5 pound ground pork
1/5 pound ground pork
3 green onions, finely chopped
1 clove garlic, finely chopped
1/4 teaspoon grated ginger
2 Tablespoons chopped crown daisy, Chinese celery or chive
2 teaspoons mirin (Seasoned rice wine, you can use rice wine or white wine)
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
pinch of salt and black pepper
2 teaspoons cornstarch
Combine all of ingredients except dumpling wrappers, in a mixing bowl and mix well with your hand until it thicken.
Place a heaping teaspoon of filling at center of a wrapper, wet edges with water.
Bring opposite points toward each other and press edges together. Repeat with remaing wrappers and filling. It will makes 20 dumplings. Cook it as you desire!!
And here is the mandu looks like!!
My Gogi(Meat) Mandu!!!! >0< YAY~!!
You can make either left side shape or right side shape for pan fry!
I like left one because it slightly curved. 🙂
This is how it looks after I fan-fry & steam!
How I cook this Gogi Mandu –
Heat a large skillet that has lid over medium high. Add little bit of oil enough to coat skillet and place the dumplings on hot skillet. Add 1/3cup water and cover with lid. After 5 minutes or all the water has evaporated, open the lid and translate to a serving dish.
Serve with Choganjang or your favorite sauce!
And here is my Jjolmyeon~!! >0<
I LOVE this chewy noodles with lots of vegetables~!!
The vegetables are totally up to you, but it’s got to have blanched soy bean sprouts. It’s must item for this noodles!! If you can’t find soy bean sprouts, you can use bean sprouts but raw.
And hard boiled egg is also must item too!! It doesn’t have to be that runny, it was kind of my mistake! >.<;;; lol
So, here is the picture of “the Wednesday Lunch Delivery”!
On his desk….. lolol
The red sauce is for the noodles.
You eat like this!
Pour right on the top of the noodles and use your chopsticks to SHAKE IT, SHAKE IT, MIX IT!!
We are ready to eat!!! THANK YOU VERY MUCH SEONKYOUNG!
Oh, it’s me?! lol