With mala sauce, dumpling skin sujebi~ It' mala sauce
With the leftover dumpling skin, I added mala sauce and made mala sujebi-tang
4 serving
Within 15 minutes
왕눈이의맛있는이야기
Ingredients
  • Malatang sauce
    70g
  • leek
    1ea
  • full cabbage
    2handful
  • Bok choy
    3ea
  • the front legs of pork
    200g
  • enoki mushroom
    1pack
  • the skin of skin
    10piece
  • Red pepper powder
    1TS
  • crushed garlic
    1ts
  • Salt
    little
  • olive oil
    2TS
Cooking Steps
STEP 1/8
Prepare a piece of green onion
STEP 2/8
Wash the cabbage/bok choy and cut it into bite-sized pieces and prepare thinly sliced pork (for front leg bulgogi)
It's also good for pork belly or beef shabu
STEP 3/8
Please prepare enoki mushrooms, too
It doesn't matter if it's a different mushroom
STEP 4/8
Prepare commercial dumpling skin and cut it into quarters
STEP 5/8
In a coated pot, stir-fry chopped green onions and olive oil, add mala sauce, stir-fry for 30 seconds, and pour water or broth
STEP 6/8
When it starts to boil, add the pork and all the prepared vegetables/mushrooms
STEP 7/8
When number 6 starts to boil, remove the dumpling skin one by one and mix it well with a ladle 2-3 times
STEP 8/8
The dumpling skin is thin, so you can cook it for 2 to 3 minutes
I defrosted the frozen dumpling skin and cooked it
If you're using raw dumpling skin, I think you need to boil it for 4 to 5 minutesYes
If you make dough at home Add the meat, remove the batter and boil it first, then add the vegetables and mushrooms later
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