Tora and Chicken Open Puff Pastry Tart

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The perfect party dish for your guests looks great but is very easy to prepare just before your guests arrive. This is also a treat for your children’s lunch boxes.

I made these pastries 5 days ago.  I was surprised by the great taste even when cold the tart tasted as good as when it had just come out of the oven.

This isn’t a classic Korean dish but the seasoning is Korean style. I’m trying to be more adventurous with my cooking with Jerusalem artichokes.
So far they have adapted amazingly well to most Korean dishes.

Try using this earth root vegetable in your favourite dish and let me know what kind of other dishes we can create with it.

Tip. Ingredients and processing are same as Toran Jeon (Jerusalem artichoke pancakes) except for baking in the oven with puff pastry.

 
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Chop all the vegetables and chicken into small pieces and place them on a plate.

Combine the toasted sesame seeds, sesame oil, soy sauce, sugar, ground white pepper, lemon juice, fresh Thai chilli (optional) and pinch of salt to the chopped vegetables.

Mix with a spoon and set aside for a minimum of 10 minutes.

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Preheat to oven to 220°C.

Lay the pastry sheet on out on a clean work surface.

Cut the pastry to fit your baking tin size and place each and flatten out slightly with your fingers.

Scoop a spoonful of the filling mixture (depending on your tin size) on to each tart.

I used two different sized tins; one is a Yorkshire Pudding tray  and the other one was  12 bun tray.

Lay some sliced cheese on top and scatter with pine nuts or pistachios in the middle.

Place in the oven to bake for 20 -25 minutes until puffed and golden.

Preparation time: Less than 30 minutes

Cooking time: 30 minutes to 1 hour

Serves:  4-8

Ingredients

For the puff pastry

  • Puff pastry sheets 2 x 215 g (I used ready rolled)
  • 4-6  Cheddar sliced  cheese or  Goat sliced cheese
  • Some pine nuts or pistachio

For the filling

  • 150 g Chicken breast, finely chopped
  • 50-70 g Jerusalem artichoke, finely chopped
  • 30 g baby sweet corn, finely chopped
  • 30 g carrots, finely chopped
  • 30 g leeks, finely chopped
  • 2 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • 2/3 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp fresh Thai chilli , finely chopped(optional)
  • 1 tsp lemon juice
  • ½ white ground pepper
  • A pinch of salt

Cabbage and Carrot Kimchi

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When I was young, I used live with my grandmother and saw my mother rarely. Whenever I visited to see my mother, she used to cook for me Cabbage Kimchi (with spicy chillies and vinegar ).Although I didn’t like it at that time, I remember that my mother used to tell me the health benefits of cabbage which included alleviating  constipation, skin disorders and most of all reducing excess weight. Cabbage is a inexpensive vegetable but healthy especially when you eat it raw rather than cooked.

In one recent study, short-cooked and raw cabbage was the only types of cabbage to show cancer-preventive benefits—long-cooked cabbage failed to demonstrate any measurable benefits.

Cabbage and Carrots are my main vegetable staples in my fridge. There are so many way to use these two vegetables and whenever I want to eat spicy vegetables in Cambridge I normally make this cabbage Kimchi.

If you want to try to make this dish then you need to go to the Korean supermarket  to buy  “Gochujang”. This is Korean Chilli Paste and is an essential ingredient to use in many Korean dishes.

This dish is really good with a meat or simply with a bowl of rice

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Slice the cabbage (just soft side of leaves) and carrots.You need to slice them as thinly as possible to give the best taste.

Add “Gochjang” (Korean red chilli paste), sesame seeds, sesame oil, lemon juice and honey, grated garlic and pinch of white ground pepper.

 CabbageCarrotKimchi2
Here you can see my three servings of Cabbage and Carrot Kimchi with other food ready for a small party.
Ingredients

You will need to buy these ingredients from a Korean supermarket:

For the Cabbage kimchi

  • 100 g finely sliced cabbage (just leaves, not stems)
  • 100 g finely sliced carrots
  • 1 tbs Gochujang
  • 1 tbs honey
  • 1 tbs toasted sesame seeds
  • 1 tbs lemon juice
  • 1 tbs toasted sesame oil
  • ½ tbs grated garlic
  • Pinch ground white pepper
  • Garnish with some chopped chives

Toran Jeon (Jerusalem Artichoke pancakes)

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This quick and easy, healthy pan fried Jerusalem artichoke pancake is bursting with fresh flavour.

In Korea we use the vegetable called Toran but Jerusalem artichokes are a great alternative.

Have you ever used Jerusalem artichokes as an ingredient?They smell like mushrooms and have the most amazingly crisp and earthy texture I have ever tasted so far in England.

You can eat them raw, stir-fried, simmering in soy sauce or bake them in puff pastry.

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For the pancake batter, combine all the listed ingredients with the cold water, whisking thoroughly until you see no lumps.

Mix with a spoon and set aside for a minimum of 1 hour.

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Chop all the vegetables and chicken into small pieces and place them on a plate.

Add toasted the sesame seeds,sesame oil,soy sauce,sugar, ground white pepper, lemon juice, fresh Thai chilli and pinch of salt to the Chopped vegetables.

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Add all the mixed vegetables into the pancake batter and mix with a spoon.

Keep the batter in the fridge a minimum of 1 hour (overnight if possible) before making the pacakes.

Preheat a non-stick pan with a tablespoonful of olive oil on a low heat for a minute.

Scoop a spoonful size of the mixture (use a small round shape) and spread it thinly in the pan.

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Fry on each side until the pancake becomes golden using between a low and medium heat.

This should take around 5-10 minutes to do both sides.

To serve, place the pancake onto a plate, optionally with a separate soy dipping sauce.

For the sauce simply mix the ingredients indicated below, ideally do this the day before an leave to stand.


Tip: If you can make this batter before a day and keep it in a fridge then the batter will settle nicely and smell and taste great.

Preparation time :  1 hour
Cooking time : 20 to 30 minutes
Servings :  4-6Ingredients For the pancake batter

  • 1 egg
  • 6 tbsp rice flour
  • 4 tbsp plan flour
  • 2 tbsp corn flour
  • 1tsp white sugar
  • 2/3 tsp salt
  • ½ tsp ground white pepper
  • ½ tsp ground ginger powder
  • 1/3 tsp turmeric
  • 65ml water

For the Jerusalem Artichoke with seasoning

  • 40g baby sweet corn, finely chopped
  • 20g carrots, finely chopped
  • 40g leeks, finely chopped
  • 100g Jerusalem Artichoke, finely chopped
  • 100g Chicken breast, finely chopped
  • 1 tbsp toasted sesame seeds
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp sugar
  • ½ tsp ground white pepper
  • 1 tsp lemon juice
  • 1 tsp fresh Thai chilli , finely chopped
  • Pinch of salt

For the Yangnum (dipping sauce)

  • 5 tbsp, light soy sauce
  • 2 tbsp, honey
  • 1 tsp, finely chopped chives
  • 1 tsp, white sugar
  • ½ grated garlic clove
  • 1 tbsp, sesame oil
  • 1 tbsp, toasted sesame seeds
  • ¼ tsp, ground white pepper and a little bit of fresh chilli.

Yangnyeom Tongdak (Korean Fried chicken in spicy sweet and tangy sauce)

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This style of fried chicken is much more popular than KFC in Korea and is made by many different companies. So we can ask “What makes Korean fried chicken so different to anything else?”

It is much more lightly batted and super crispy compared to KFC. Most of all it is very addictive because of the Yangnyeom sticky sauce which is all of spicy, sweet, tangy, nutty, chewy and sticky.

Korean fried chicken typically has layers of thin batter. Despite it being fried food, Koreans try to cut down on their consumption of calories so less batter and thin batter are more attractive. I personally do not like heavily battered fried food either. For this reason I chose a method which does not use water since water leads to a thick batter. Instead I made a dry batter using a little bit of lemon juice and some chopped herbs and vegetables that together produces just enough liquid to lightly coat the chicken breast in flour leading to a thin layer of batter.

I also find that the batter flour that I buy from my local Korean supermarket is much crispier than normal flour.

The spicy sauce is very important to the recipe too, but in Korea we are given the choice of having the sauce mixed with the fried chicken or having it separately as a dipping sauce.

I have made this sauce five times recently and I am sharing this recipe so I hope you enjoy this most popular dish with a glass of beer.

Fried Chicken in Korea
Korean fried chicken is referred to as “Yangyeom” chicken. The sauce is called
“Yangyeom” and there are many major Korean fried chicken companies that have their own recipes but nevertheless the common taste is sweet and spicy.

Koreans are always thinking about their health at every meal, the fried chicken companies advertise their healthiness of their fried chicken recipes. So when you visit Korea you can taste the healthiest fried chicken in the world (believe it or not!)

This is one of the most popular home-delivered foods in Korea. You can order from the afternoon until 3-4 in the morning and they will deliver beer too if we ask (I miss this aspect of my culture a lot)

In Jeolla Province, Korea we often wrap our fried meat and small pieces of vegetables in lettuce leaves before popping them in our mouths so if you struggle to get your children to eat vegetables then you might try this. “Ssam” literally means wrapped in a leaf lettuce such as Oka leaf, Bay leaf, little Gems or even herbs such as flat leaf parsley together with some chives or baked garlic.

You really need to try this dish with a glass of beer (a cold lager). How many times now have I mentioned our glass of beer? You are going to love it because this food is so addictive.

This dish is dangerously delicious!I wish with my poor English that I could better express this and convince you to attempt to cook this food immediately. Watch out for a very full tummy when you try this delicious, authentic dish.

For the Yangnyeom (sweet and spicy sauce)
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Finely chop all the vegetables mango, (or apple), leeks, shallots, garlic and fresh chilies and place on a plate.

Heat a deep pan on a low heat for a minute and add a tablespoon of butter.

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We are going to add each of the chopped vegetables sequentially in this order

garlic →shallots→ leeks → mango (or apple)→ chilli into the pan.

Stir each ingredient for 20-30 seconds on a high heat with a wooden spoon and add next one to bring out the flavour of the each ingredient

Turn down the heat to medium to low.

Season the sauce with the Korean chilli paste, ketchup, soy sauce, sugar, ginger, syrup, wine and the 100ml of water.

Stir the sauce for 5 minutes on a medium heat. Then simmer the sauce for another 5 minutes on a low heat.

Do keep the heat low and stir if necessary to prevent the sauce from burning.

You will notice that the sauce becomes light and creamy.

Mix separately and thoroughly 1 tsp (teaspoon) of corn flour with 1 tbsp (tablespoon) of cold  water then add to the simmering sauce and stir for another two minutes.

Now our Korean fried chicken spicy, sweet and tangy sauce is completed.

You can keep this sauce in your fridge for up to a week

Tip. We can use this sauce for fried tofu, fried squid and many other dishes too.

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Frying the  Chicken Breast

Dice the chicken breast into mouthful sized pieces and lay them on a large plate.

Season the chicken with a mix of finely chopped garlic, shallots and parsley adding lemon juice, salt, pepper and the lemon peel.

Set the chicken aside for 10 to 20 minutes to marinate.

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Add 4 tablespoons of Korean frying starch powder (flour) to the marinated chicken and rub it thoroughly over the pieces and leave it for around 7 minutes.

Add another 4 tablespoons of flour and rub again then leave them another 5 minutes for the flour to settle into the surface of the chicken.

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The best flour I found is this brand from my Korean supermarket but normal flour will work.
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We are going to fry the battered chicken breast pieces three times in total.

First deep fry the chicken in batches for 1 or 2 minutes until a light brown in colour.

Be careful because the oil will spit if you add too much at once.

Lift out the chicken and drain any excess oil on to paper towels

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Then deep fry in batches again for another 2 minutes or until the chicken breast is crisp and golden brown in colour.

Try a sample for taste and that it is cooked properly throughout.

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For the last (and third time) fry again until they are crisp and golden brown.

When the chicken is done, reheat the sauce and coat the chicken breast using a wooden spoon.

You can serve the chicken half with sauce and half without like in my first picture.

Sprinkle some roasted pine nuts (or chopped pistachios) over the top of the sauce and serve immediately.

Preparation time: Less than 1 hour

Cooking time: Less than 30 minutes

Serves: 2 – 4

Ingredients

You will need to buy these ingredients from a Korean super market:

  • Gochujang (Red pepper paste)
  • Teakim garu (Mixed starch flour for frying)

For the Yangnyeom ( sweet and spicy sauce)

Vegetables for the sauce

  • 15 g finely chopped mango or apple
  • 15 g finely chopped leeks
  • 7 g finely chopped shallots
  • 1 teaspoon grated garlic
  • ½  teaspoon  grated Thai chilli red peppers

Water and seasoning for the sauce

  • ½ tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon powder ginger
  • 100 ml water
  • 20 g tomato ketchup
  • 2 tablespoon golden syrup
  • 1 tablespoon red wine
  • 1 tablespoon Korean chilli paste

Thickening for the sauce

  • 1 teaspoon corn flour
  • 1 tablespoon water

For the Marinated Chicken Breast

  • 400 g chicken breast
  • 5 g grated garlic
  • 5 g finely chopped shallots
  • 5 g finely chopped fresh parsley or celery leaves
  • 5 g finely chopped lemon peel
  • 1 tablespoon lemon juice
  • Pinch  salt (very little)
  • Pinch  black pepper
  • 8 tablespoons mixed starch flour (Teakim garu)
  • pine nuts (or pistachio)

How to make Yubu Chobab (Tofu pocket fillings)

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When I was a young, I studied in Tokyo for 3 years. At that time I could not eat fish or even bare the smell of fish. The only food I enjoyed to begin with was “Inarizushi” (Tofu pockets).

I did not know that this dish was so popular in Korea until I went back. You can buy a pack of tofu pockets from a Korean supermarket. They are made in both Korea and Japan.

I fill the pockets with finely chopped vegetables rather than Japanese style (Kumbu, rice vinegar, sugar, sake, mirin and etc.) This is nice served with yellow radish and chillies as in the picture.

You might need to go to a Korean supermarket to buy some of ingredients such as a pack of tofu pockets and toasted sesame seeds.

 image_thumb.pngMakes 8-10

  • Preparation time : Less than 40 minutes
  • Cooking time : Lesson than 30 minutes

Ingredients

  • 2 cups of cooked rice
  • 2 packs  of tofu pockets, squeezed liquid
  • 50 g trimmed and finely chopped broccoli
  • 50 g washed and finely chopped carrots
  • 50 g finely chopped  baby sweet corns
  • 50 g finely chopped Porcini or white mushrooms
  • A pinch of salt and pepper
  • A spoonful of butter to stir-fry all the vegetables.

For mixing with the rice with vegetables

  • 1 tablespoon  sesame oil
  • 1 tablespoon  toasted sesame seeds
  • ¼ teaspoon cooking salt
  • A pinch of white sugar
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Chop all the vegetables finely; use the broccoli heads and stems.
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Place all the chopped vegetables in a dish.

Heat the frying pan for a minute on a medium heat adding a table spoonful of butter.

First stir fry the Porcini or white mushrooms for 30 seconds to dry out any water.

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Secondly add the carrots, baby sweet corns and broccoli to stir fry further for just under 1 minute on a medium heat.

Add the 2 cups of cooked rice and mix thoroughly adding the sesame oil, toasted sesame seeds, cooking salt and a pinch of white sugar.

Taste the rice mixture and add salt and pepper if desired before making a tofu pocket.

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Take the tofu pockets out of their packet, drain any liquid and carefully squeeze the pockets.

They are very delicate so squeeze them carefully to avoid tearing them.

Open the pockets and gently add the filling to complete this dish.

Buchu Jeon (leek and chive pancake)

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It is so intriguing how similar ingredients are found in different forms of food all around the world.

Brief history

Today I am going to introduce a very nostalgic pancake that most Korean adults long for when the weather is wet and rainy. The idea of “Let’s have a Buchu Jeon” essentially means “Let’s get inside and have a drink”.

“Buchu Jeon” is a quick snack made from “Buchu” a vegetable always easily found from a street market. The flavour of Buchu resembles leeks or chives. For this reason you can use either of those together as an alternative ingredient for this dish.

Buchu is often used to make Korean dumplings (more like a spring roll) in combination with pork, shrimp and tofu.

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Buchu is full of vitamins especially Vitamin A and C. Buchu cleans your kidneys and liver and is good for those in poor health according to “Dongui  Bogam”, a traditional Medical book, compiled by the Royal Physician during the Joseon  Dynasty in Korea (1546-1615).

We know today that some dark leafy greens such as spinach, broccoli etc. are the best vegetables for our kidneys.

Buchu Jeon (Jeon=pancakes) are very good eaten with Korean rice wine known as “Makgeolli” or “Takju” which is drunk at room temperature.

My version of Buchu Jeon is more colourful than the tradition and I have added chicken breast to my recipe whereas in Korea normally this is a traditional vegetarian dish but nowadays Koreans often add seafood to the pancake mix.

 Tips for this dish
If you do not want to make the batter (flour, corn flour, egg, salt, etc)  from scratch  then you might be able to buy  a pack of Pancake Mix “Bucheam garu” from a Korean supermarket. This is already seasoned and is used by most Koreans, and even restaurants, in their cooking.

All you have to do is add vegetables and water to this Pancake Mix.
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You may serve Buchu Jeon with a soy based dipping sauce but I personally recommend you to eat it without. The best soy sauce would be “Ponzu” (Citron Sauce) which can also be found at a Korean supermarket.

A leek has a lot of layers on the inside. If you use leeks for this dish, do not to use the outer few layers of green leaves because they are very tough.

To begin with, finely slice the chicken breast into long, thin strips.

Prepare all the seasonings (garlic, ginger, white pepper, cooking salt and sugar) on a small plate.
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Add ¼ amount of each of the seasonings to the sliced chicken breast, rubbing and mixing them all together.

Place aside whilst you prepare the vegetables.

Finely slice all the vegetables (Buchu , shallots, carrots and Romano pepper).

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For the batter, combine the plain flour, rice flour and corn flour and then add an egg and ice cold water whisking thoroughly until you see no lumps.

Add the seasoned chicken strips stirring with a whisk until well mixed.

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Add all the vegetables and the remainder ¾ of the seasonings and mix with a stainless steel spoon one a little bigger than a soup spoon).
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Preheat a non-stick pan with a tablespoonful of oil on a low heat for a minute.

Scoop a spoonful size of the mixture and spread it thinly in the pan and fry on each side until the pancake becomes golden using between a low and medium heat for 5-10 minutes.

Do not fry on a high heat rather change the heat from medium to low and back again frequently turning over your “Buchu Jeon” frequently.

Tip: if you want to have your Buchu Jeon crisp then make sure enough oil is always in the pan.

If you have never had this dish before, you are in for a treat!

 Buchu Jeon

  • Makes 8-10
  • Preparation time :  Less than 40 minutes
  • Cooking time : Less than 30 minutes

Ingredients

For the chicken

  • 300 g Chicken breast, finely sliced

For the chicken and batter seasonings.

  • 1tablesppn, grated garlic
  • ½ teaspoon, ground ginger
  • ½ teaspoon, white pepper
  • 2/3  teaspoon, cooking salt
  • 3 teaspoons, sugar

For the vegetable

  • 100 g Buchu  or leeks (80 g) and chives (20g), trimmed and  cut in 2-3 cm in length,
  • 2 shallots, trimmed finely sliced
  • 40 g carrots, trimmed finely sliced
  • 40 g Romano pepper, trimmed  finely sliced (option)

For the batter

  • 1egg
  • 370 ml, cold (ice) water
  • 60 ml Rice flour
  • 250 ml plain flour
  • 2 tablespoons, corn flour

For the Yangnum(for the dipping sauce)

  • 5 tablespoons, light soy sauce
  • 1 teaspoon, finely chopped chives
  • 1 teaspoon, white sugar
  • ½ grated garlic
  • 1 tablespoon, sesame oil
  • 1 tablespoon, toasted sesame seeds
  • ¼ teaspoon, ground black pepper.

Tteok galbi(Grilled short Rib Patties)

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Tteok-galbi was a Korean royal beef dish once enjoyed by Kings and queens.

This is very popular among Koreans.
There are many places that specialise only in this dish and traditionally this is cooked on the grill or griddle. When you pass the places where “Tteok –galbi” is being sold it will make your mouth water from the delicious barbecue smell.

Tteok-galbi, Galbi means “rib” and Tteok means “rice cake” but we do not use rice in this dish at all. 

Galbi has a moderate degree of fat so when you barbecue it renders the fat down to produce a tender, moist, chewy and crisp taste. However I used  a normal minced beef but if you can use rib minced beef, it would be nicer.This dish is a great entrée or as finger food without soy sauce because it takes so little time.

Tteok galbi 2Prepare all the ingredients.

  • You can use red wine instead of sake.
  • You need to use toasted sesame seeds because it gives a crispy aroma and taste
  • If you use normal soy sauce then try less and add some salt if necessary.
  • If you can find minced rib beef this is the best option.
Tteok galbi 3Finely chop all the vegetables and put aside in a wide bowl and mix all the ingredients well.
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Try a sample and taste it and if it is necessary then season to taste with salt and black pepper.
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I wanted to keep some of “Tteok galbi” as emergency food so I have used a (recycled) finger food package for keeping the food in a good shape.

You can keep them in a freezer and  you can use them for a lunch box.

You can have them without sauce but you might need to add some salt and a little bit of chillies and sugar.

Tteok galbi(Grilled short Rib Patties)

  • Portion: 4-6 people
  • Type : Entrée
  • Time : 30-40 minutes

Ingredients

  • 400 g minced beef
  • 70 g carrots, finely chopped carrots
  • 40 g onions, finely chopped
  • 40 g Romano peppers or baby corns , finely chopped
  • 20 g spring onions or leeks, finely chopped
  • 100 g cooked chestnut, finely chopped
  • 40 g pine nut, finely sliced
  • 20 g parsley, finely chopped
  • 20 g dill, finely chopped
  • 1 medium hot green or red chilli, finely chopped
  • 2/3  tablespoons grated garlic (2 cloves)
  • 1 tablespoon, toasted sesame seeds
  • 1 tablespoon, light Soy sauce  or 10ml, soy sauce
  • 2 tablespoons, sesame oil
  • 1 tablespoon, sugar
  • 2 tablespoons, sake or red wine
  • 2 tablespoons, corn flour
  • ½  tablespoon, ginger powder
  • ½ teaspoon,  white pepper
  • Pinch of salt if you need after tasting.
  • freshly ground black pepper, if you need after the sample

Instructions

  1. Prepare all the ingredients and  finely chop all the vegetables
  2. Put the all the ingredients in a big bowl and mix them together and leave it 10-20 minutes.
  3. Fry a sample and taste it. Season with black pepper and a little more salt or sugar as necessary.
  4. Heat a frying pan over a medium low heat with a good drizzle of olive oil. When hot, add the patties and fry for one minute each side twice.
Tteok galbi 7Soy honey and herb sauce

  • 1 tablespoon onions, finely chopped
  • 1/3 teaspoon red pepper, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 teaspoon garlic, finely grated
  • 3 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon tossed sesame seeds
  • 1 tablespoon honey
  • A pinch of white pepper
Tteok galbi 8This was our main meal with rice.

Mandu (Korean spring rolls)

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This is a fun dish we make with our family or with friends. You will be surprised how healthy, inexpensive and easy to make these pan fried spring rolls or dumplings are! They can be fried, steamed or added to a soup. You can freeze uncooked Mandu  if you do not want to use them immediately.

I used a pastry wrapper called “ Mando Pi “, made from flour and water, which you can buy frozen from a Korean supermarket. Here I used only one pack of Mandu Pi which used about 1/3 of the filling. The rest I used with puff pastry to make tarts. Mandu Pi comes frozen so it must be left at room temperature for at least five hours to defrost.
Ingredients from the Korean supermarket

  • 80 g Korean Buchu or Chinese Kow choi (a vegetable like a leek), normally sells 200-300g for a bundle
  • Frozen Mandu Pi wrappers – one pack (30 pieces) or three packs for 90 pieces
  • Korean cooking wine, called Cheong ju or you can use Japanese sake.
  • Toasted sesame seeds
Mandu 2Mandu 3Ingredients

  • 200 g Chicken breast, finely chopped
  • ½ Tofu, squeezed all the water, squashed
  • 80 g Korean buchu, trimmed finely chopped
  • As an alternative to buchu use 60g leeks (the soft inside skin) and 20g chives, trimmed and finely chopped
  • 50 g baby corns, trimmed finely chopped
  • 50 g carrots, trimmed finely chopped
  • 15 g Parsley, trimmed finely chopped
  • 1 table spoon, grated garlic (2 cloves)
  • 1 medium size red chili, finely chopped
  • 1 tablespoon toasted sesame seeds
  • 2/3 teaspoon white pepper
  • 1 table spoon Korean cooking wine, Cheong ju  alternatively  any rice wine or Japanese sake
  • 2/3 table spoon cooking salt
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 egg yolk
  • 1 egg white to seal the Madu Pi or if you want to  make 90 pieces of Mando then you need 2 egg whites.
  • 3 packs of Madu Pi if using all the filling for spring rolls
QMandu1Use a half a pack of tofu cut it into four pieces. Wrap it in some layered kitchen towels and press and squeeze to release all the liquid into the towels.

Do not worry about of the shape of the tofu because next we break it up into very fine pieces.
QMandu2In a large mixing bowl, combine the smashed tofu, chopped carrots, baby sweetcorn, parsley and chicken breast.

Add the grated garlic, red chilli, 1 egg york, white pepper, the cooking wine, salt, sesame oil, sugar and toasted sesame seeds.
QMandu3Mix with a spoon to combine.Pan fry a small sample and taste adding salt, pepper or sugar if desired .
QMandu4Cover with a chopping board with baking paper and then lay one Mandu Pi on it.

Place a spoonful of filling in the centre of the Mandu Pi and then paint the edge all around  with egg white to seal.

Fold in half and press the edge firmly to stick it.Repeat to make as many rolls as you want.
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Put one tablespoon of olive oil in a frying pan and add some of your Mandu then leave them frying with a closed lid for 1- 2 minutes over a low heat.

Turn them over and fry for another 2 minutes.Open the lid and pan fry them for a further 3-5 minutes with a medium to low heat until they go brown in colour, not forgetting to fry both sides and the thick edge as in the picture.Try to cook with a low heat.

Alternatively you can steam or boil the dumpllings as you wish.
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Another use for this filling is to use puff pastry to make a tart. (Korean Mando fillings meet with a Western puff pastry).

After baking the puff pastry, do not forget to garnish with some chilli sauce to give a little kick in your mouth.

You can taste the harmony between oriental and western ingredients.

You can freeze the uncooked puff pastry tarts if you do not want to bake them immediately.