– Frozen Mandu of vegetarians and meat
For sweet and sour sauce
– 50g Granulated sugar
– 200ml Water
– 40g White vinegar
– 20g Soy sauce
– 20g Potato starch
– ½ Carrots
– 3~4 Judas ears mushrooms
– ½ Zucchini
For coral tuile
– 10g Flour 00
– 40g Seed oil
– 60g Water
Sauce
In hot pan, saute carrot, chopped zucchini, soaked judas ear mushrooms,with a little seed oil.Seasoned with soy sauce then add sugar, white vinegar and water brought to boil.At the end add potato starch dissolved in the little water to thicken the sauce
Mandu cake
In heated nonstick skillet, pour a little seed oil cook mandu toward flat side with covered lid about 2 min
In a small bowl, mix well flour, oil and water for ready tuile dough
After 2 min of cooking the mandu, remove the lid the pan, pour tuile mixture and lower the flame, bring the tuile cooking until nice and golden and crispy
Carefully remove mandu from pan to put on cutting board, cut and serve with soy sauce and vinegar.
Education:
– Graduated from La Scuola Internazionale di Cucina Italiana (ALMA) Culinary School
Career:
– Work experience at Michelin 2-star restaurant ristorante seta by antonio guida (Michelin 2-star) in Mandine Oriental Hotel
– Wrote a book on pasta and risotto cooking and taught Italian home cooking and course cooking classes (Class 101), currently running YouTube channel “Kim Milan”
– Chef for the 2024 Korea-Italy 140th Anniversary Commemorative Event
– Currently Chef at Milan Korean Restaurant (Charcoal)
