Making galbi dumplings with leftover bulgogi (galbi) during the
Make sure to marinate a lot of bulgogi (galbi) during the holidays You had a lot of thoughts, right?? If you eat it the same way all the time, you'll get sick of it and waste it if you leave it, so today, I'll introduce you to a very useful and simple recipe using the leftover bulgogi (galbi) Ultra-simple rib dumpling made with a lot of leftover meat Let's make it together~
2 serving
Within 30 minutes
따봉이kitchen
Ingredients
  • the skin of skin
    8piece
  • leek
    20g
  • Cheongyang red pepper
    2~3ea
Cooking Steps
STEP 1/10
Please prepare the ingredients.
@6890083
(This is how to make bulgogi~.)
STEP 2/10
Cut the chives into 0.5-0.7cm pieces.
STEP 3/10
Chop the cheongyang pepper and red pepper into small pieces.
(If you like spicy taste, put it in. If you don't like spicy taste, don't put it in.)
STEP 4/10
Chop the meat into small pieces.
(Because it's going to go into the dumpling
Chop it into small pieces
STEP 5/10
Put the minced meat in a pan and stir-fry it on medium heat for 2 minutes.
(If you stir-fry the meat once, you can make dumplings that are not sticky and well-cooked inside.)
STEP 6/10
Mix the prepared ingredients well.
STEP 7/10
Apply water to the edge of the dumpling skin and add 1 tablespoon and a half of the ingredients to make the shape of the dumpling you want.
STEP 8/10
The shape I made is a dumpling shaped like a leaf.
STEP 9/10
Put about 3 cups of water in a pot, support the sieve, and place the pretty dumplings on top.
STEP 10/10
Cover and cook over high heat for about 10 minutes to make the dumpling skin transparent.
Then, it's done.
When chopping chives, if you chop them randomly with a knife, use the chives It's not good because it smells fresh. You can choose any shape you want for the dumpling shape. The soy sauce ratio for dipping dumplings is soy sauce:water:vinegar=1:1:1. You can grill dumplings without steaming them~
Cooking review
5.00
score
  • 632*****
    score
    There was a lot of bulgogi left, so it was hard to deal with...I was watching the dumpling recipe and followed it...But my mart only sells frozen dumpling skin, so I defrosted the frozen one...And I gained weight... ...and the skin of the dumpling is stuck...It was frozen, so I left it for thawing in the evening and made dumplings the next afternoon, so there was no problem.But...When I gained weight... It became like thisWhat should I do then
    2020-01-14 10:02
  • 403*****
    score
    It's really cheap to use leftover bulgogi at home!
    2019-01-28 21:02
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