Mandu

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Thinly julienne the napa cabbage and cucumber, soak them in salted water to salt them, then squeeze out the moisture well. Julienne the shiitake mushrooms and season with sesame oil and soy sauce, and thinly julienne the green bell pepper and carrot.
2. In a preheated pan over high heat, stir-fry the napa cabbage, cucumber, julienned green bell pepper and shiitake mushrooms in that order separately. Remove the moisture from the carrot, coat it in starch, and fry it in oil preheated to 150°C.
3. Slice the chicken breast thinly, season with ground black pepper, place the stir-fried vegetables on top, and roll up to make the chicken rolled dumplings.
4. Put water, garlic and green onion in a steamer to make a broth while preheating. When steam rises, add the rolled dumplings and steam for about 8 minutes.
5. Add the whipping cream, milk, minced cheongyang chili pepper, ground black pepper and sesame seeds to the ppagumjang and boil to make the ppagumjang sauce.
6. Serve the rolled dumplings with the fried carrot and boiled quail eggs, and finish with the ppagumjang sauce.