Korean BBQ Dumplings with Kale, Shaved Vegetables, and Cho Gochujang Mayonnaise

These vegan pan-fried Korean BBQ dumplings are served with spicy chogochujang mayo and delicious kale and mushroom salad. Made with Nasoya Korean BBQ Dumplings, you will love the combination of the sweet and savory dumplings, spicy, creamy mayo, and crunchy salad. Enjoy! Find the video, recipe, and printable recipe PDF below! 

 
 

Yield: 8 Portions

Method

  1. For the Cho Gochujang Sauce:  Combine all ingredients. Adjust seasoning with lemon juice.

  2. For the Kale Salad: Place the kale in a bowl. Gently massage with a small pinch of salt to lightly bruise and slightly wilt.

  3. Mix in the garlic paste.

  4. Add in the remaining ingredients. Season with pickled onion brine.

  5. For the Korean Dumplings: Heat a sauté pan over medium heat. Add the oil and the dumplings, flat side down. Let cook until golden brown. Flip the dumplings and brown on the other side. The dumplings should be golden brown and heated through.

  6. To Serve: Place a mound of salad on a plate. Smear a spoonful of Cho Gochujang Mayonnaise opposite of the salad. Place three dumplings against the salad.

     

    Variation: Season the salad with lemon juice in place of brine.

    Use shaved fennel, summer squashes, or other seasonal vegetables in the salad.

     

Ingredients

Cho Gochujang Mayonnaise
½ cup, Cho Gochujang Base (recipe follows)
1 cup, Kewpie mayonnaise
2 tsp., Sesame oil
as needed, Salt
as needed, Lemon juice

Kale Salad
4 cups, Kale, julienned
1 ea., Salt, a pinch
½ tsp., Garlic, mashed to a paste with a pinch of salt
½ cup, Radishes, shaved
½ cup, Cucumber, sliced thin lengthwise no seeds
½ cup, Asian pear, peeled, shaved
2 Tbsp., Pickled Red Onions (recipe follows)
as needed, Pickled Red Onion brine

1 oz., Canola oil
24 pc., Korean BBQ Dumplings

Cho Gochujang Base

Yield: ½ Cup

 

Ingredients

1 tsp., Garlic, mashed to a paste with salt
1/3 cup, Gochujang
1 Tbsp., Rice vinegar
1 ½ Tbsp., Agave syrup
1 Tbsp., Sesame oil
1 tsp., Soy sauce, low sodium

Method

  1. Combine all ingredients. Mix until smooth.

Variation: Add 1 ½ tablespoons of water to use as a dipping sauce.

Note: Use as base for Cho Gochujang Mayonnaise.

Pickled Red Onions

Yield: 2 Cup

 

Ingredients

Pickled Red Onions
½ cup, Cider vinegar
1 ea., Garlic clove, sliced
½ tsp., Mexican oregano
¼ tsp., Black pepper, ground
as needed, Salt
1 ea., Red onion, sliced thin (1/16”)

Method

  1. Bring the vinegar, garlic, and aromatics to a simmer. Hold warm, but do not reduce.

  2. In a separate pot, bring water to a boil. Add the onions for 10 seconds and drain.

  3. Place the onions in the vinegar mixture. Add water if necessary to cover. Adjust seasoning with salt and pepper. Let sit for 1 hour.

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Pulmuone and Nasoya.