Korean Night Part 1

It is very appropriate that Amy made us Korean on the last weekend we are in Bermuda. This is because Amy has been promising us Korean since we got to the island!!! This isn’t a zing on Amy, There are plenty of food related items that we have all promised each other and not delivered on. I am super glad she finally got around to making this Korean meal! I have never eaten proper Korean food and loved every bite of it. Today is the first half of the meal (It seemed to go on forever, but in a good way) and tomorrow will be the exciting conclusion.

We started out with some silken tofu soup. Here is some chicken cooking in the pan.

I have never used silken tofu, I have only cooked with extra firm tofu. This stuff was kind of weird to me.

Yum. I think this simmered for a while. The recipe link is below.

Here Amy added some shrimp and mushrooms.


This is the spicy topping we placed on the soup. This way, you can make it as spicy or mild as you want.

We also made some dumplings based on Amy’s Mom’s recipe. This is a big bowl of awesome.

We all helped to make the job quicker.

Donna is peeking over the edge at the good stuff. I think she is hungry!

Amy filling some dumplings.

The good thing about making dumplings with friends is that you can always make extra and freeze them.

We make one batch like potstickers. For more info on how to do potstickers, check out this post.

The other batch, Amy deep fried.

VERY good.

Honestly, the jury is out on which one was better! We all kept changing our minds, saying the better variety was the one we were eating at that moment.

Tommorow’s post will be the main dishes we had that night, and more commentary about how Korean night came about! For now, you can make these dishes with the recipes here!

The Soup, like many of the recipes featured tomorrow, came from Amy’s SECOND favorite blog, The Kitchen Wench.

Amy’s Mom’s Mandoo (Korean dumplings)

1-1.5 lbs ground meat (I used all pork)
3-4 cloves garlic
2 scallions
1 carrot
1 small onion
1/3 head small cabbage
2 oz bean threads
2 tsp MSG
2 tsp toasted sesame oil
1 T toasted sesame seeds
1/2 tsp pepper
2 tsp salt

Saute veggies until crisp is gone but not wilted. Cook the meat until any pink is gone. Mix all ingredients. Seal with skins with egg white or 3 parts water to 1 part corn starch