Recipe in collaboration with Chef Sun Young Koo @needleandcooker
15 frozen mandu dumplings, 2 carrots, 1/4 head of cabbage, 1 spring onion, 3 tablespoons sesame oil
Leave the mandu to thaw in the refrigerator overnight.
For the sauce: Thinly slice the vegetables using a knife or a coarse grater: cabbage, carrots, and spring onion. Sauté the vegetables in two tablespoons of sesame oil for 10 minutes. Add one or two tablespoons of Gochujang sauce and keep warm.
For the mandu: Add a little sesame oil to a non-stick pan and cook the thawed mandu covered with a lid to create steam inside the pan, turning the dumplings several times to cook them evenly (8–10 minutes).
Serve the mandu topped with the vegetable sauce.
-2018 -21: Exclusive chef at the residence of the Consul General of the Republic of Korea in Milan
-Appeared on various Italian TV programs (such as Elisir, La Prova del Cuoco, etc.)
-Conducted Korean cooking classes and workshops throughout Italy
-Hosted cooking shows, pop-up events, and more
-Founder and head chef of the takeout brand Sunsi
