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Summary

In this informative video, master of kimchi Lee Ha-yeon shares her expertise on making traditional Korean dumplings. She prepares two types: beef dumplings with a tenderizing red bean paste and pear juice, and kimchi dumplings with aged kimchi and pork. The detailed process includes making chewy dough, mixing ingredients for flavor, and assembling the dumplings with health-conscious, natural ingredients. The video also offers tips on making dumpling skins and steaming them to perfection, promising a delicious and wholesome meal.

Takeaways

• 🍽️ The video is a tutorial on making dumplings, specifically tteokguk and kimchi dumplings, by Lee Ha-yeon, a master of kimchi.
• 🥩 The beef dumplings use red bean paste and minced beef, with a homemade soy sauce that includes garlic and pear juice to tenderize the meat.
• 🍽️ The dumpling dough is made from sifted flour, grapeseed oil, and eggs, resulting in a chewy texture.
• 🥬 For the kimchi dumplings, ingredients include boiled chives, bean sprouts, soaked shiitake mushrooms, and garlic, with an egg and sesame oil for binding.
• 🥕 Summer variations of the dumplings can include radishes or pumpkin as part of the filling.
• 🌱 Chives and cabbage are added to the dumpling filling, with a preference for not chopping the ingredients too finely for a more rustic texture.
• 🍜 Glass noodles are soaked rather than boiled to maintain their ability to hold moisture within the dumplings.
• 🧅 Finely chopped onions and green onions are added to the dumpling mixture for flavor and health benefits, including anti-cancer properties.
• 🍖 The kimchi used in the dumplings is aged for two months, and pork neck meat is preferred for its balance of fat and tenderness.
• 🥚 An egg is added to the kimchi dumpling mixture to ensure the ingredients bind well together.
• 👨‍👩‍👧‍👦 Making dumplings is presented as a communal and family-oriented activity, with different people creating dumplings of various shapes.

Q & A

What is the main dish being prepared in the video script?

The main dish being prepared is dumplings, specifically tteokguk with dumplings and kimchi dumplings.

What is the significance of adding pear juice to the beef in the dumplings?

Pear juice is added to the beef to make the meat tender, enhancing the texture of the dumplings.

Why does Lee Ha-yeon mention the importance of using homemade soy sauce in the dumpling filling?

Homemade soy sauce is used to add a unique flavor to the dumplings, and it is likely to be free from artificial additives or seasonings.

What is the role of grapeseed oil and eggs in the dough preparation for dumplings?

Grapeseed oil and eggs are added to the dough to make it chewy, which is a desirable texture for dumpling skins.

Why does Lee Ha-yeon suggest sifting the flour before making the dough?

Sifting the flour ensures that the particles are fine, leading to a more elastic dough, which is easier to work with and results in better dumpling skins.

What are the key ingredients used for the beef dumpling filling according to the script?

The key ingredients for the beef dumpling filling include beef, red bean paste, garlic, pear juice, homemade soy sauce, and seasoning.

What is the reason for not boiling the vermicelli for the dumplings?

Boiling the vermicelli can cause it to lose its ability to hold moisture in the dumplings, affecting the texture and flavor. Soaking is preferred.

Why does Lee Ha-yeon suggest not chopping the ingredients too finely for the dumplings?

Chopping the ingredients too finely can result in a less desirable texture in the dumplings. A slightly rougher chop is preferred for better mouthfeel.

What type of kimchi is used for the kimchi dumplings, and why?

Aged kimchi, specifically 2 months old, is used for the kimchi dumplings to provide a sour taste that complements the dumpling filling.

How does Lee Ha-yeon ensure the dumpling skins stick well when sealing the dumplings?

For homemade dumpling skins, the edges are moistened with water to ensure they stick well when sealing. For store-bought skins, they are also moistened for better adhesion.

What is the significance of the video script mentioning making dumplings after giving birth to two children?

This anecdote highlights the tradition and comfort associated with making dumplings, suggesting it as a family activity that can be both enjoyable and therapeutic.

Outlines

00:00

😋 Preparing Dumpling Ingredients and Techniques

Lee Ha-yeon introduces herself as a master of kimchi and shares her experience of making tteokguk and dumplings for New Year's Day. She explains the preparation of beef dumplings with red bean paste and minced beef, highlighting the use of homemade soy sauce, garlic, and pear juice to tenderize the meat. Lee also discusses the process of making dough for dumpling skins, including sifting flour, adding grapeseed oil, and eggs for elasticity. She emphasizes the importance of kneading the dough with gloves for a chewy texture and differentiates between beef and kimchi dumplings in terms of dough preparation.

05:05

🥬 Vegetable Preparation and Dumpling Filling Techniques

The second paragraph focuses on the preparation of various vegetables for dumpling fillings, including chives, bean sprouts, shiitake mushrooms, and garlic. Lee discusses the importance of adding an egg for better binding and sesame oil for flavor. She also mentions alternative ingredients like radishes and pumpkin for different seasons and describes the process of blanching cabbage. Lee shares her preference for not chopping the ingredients too finely to maintain texture and suggests soaking glass noodles instead of boiling them to retain moisture and enhance the dumpling's chewiness. She concludes by emphasizing the health benefits of the dumpling ingredients, including protein and anti-cancer properties from mushrooms.

10:16

🍽️ Seasoning and Mixing Dumpling Fillings

In this paragraph, Lee Ha-yeon shares her memories of making dumplings after giving birth and proceeds to detail the seasoning process for beef dumplings, including the addition of beef, pepper powder, garlic, sesame oil, and eggs. She stresses the importance of getting the seasoning right for a balanced flavor. Lee then moves on to discuss making kimchi dumplings with aged kimchi, pork, and ginger juice to enhance the sour taste. She also describes the preparation of glass noodles, radish, and tofu for the kimchi dumpling filling, noting the importance of not over-soaking the noodles and choosing the right type of tofu for the best texture.

15:19

🥟 Assembling Kimchi and Beef Dumplings

Lee provides a detailed account of assembling the kimchi and beef dumplings, starting with the preparation of the kimchi, which should not be chopped too finely to maintain its sourness. She discusses the addition of pork and vermicelli to the kimchi dumplings, cautioning against over-soaking the vermicelli to preserve the dumpling's crunchiness. Lee also mentions the use of an egg to bind the ingredients and describes the process of making dumpling skins, including the need to moisten store-bought skins for better adhesion. She shares the joy of making dumplings with family and friends, resulting in a variety of shapes and sizes.

20:24

🍲 Cooking and Enjoying Homemade Dumplings

The final paragraph describes the cooking process of the dumplings, emphasizing the importance of not overfilling them to avoid an unattractive appearance. Lee mentions the use of a steamer for seaweed and the family tradition of making dumplings together. She provides tips for cooking a large quantity of dumplings, such as cutting the portion in half and ensuring they are well-cooked by observing the skin's behavior upon opening the lid. Lee concludes by recommending her healthy dumpling recipe, free from artificial additives or seasonings, and hints at a future video where she will demonstrate how to make dumpling soup with kimchi dumplings and fried beef dumplings.

Keywords

💡Tteokguk

Tteokguk is a traditional Korean soup that is typically made and consumed on New Year's Day. It is made with rice cakes, meat, vegetables, and is served with a raw egg on top. In the script, the host mentions having served tteokguk and inquiring about dumplings, which indicates the cultural significance of this dish in Korean New Year's celebrations.

💡Dumplings

Dumplings are a type of food made from dough wrapped around a filling, which can be various combinations of meat, vegetables, or other ingredients. The video script discusses making two types of dumplings: beef and kimchi dumplings, highlighting the process of preparing the dough, filling, and cooking, which is central to the video's theme of traditional Korean cuisine.

💡Red Bean Paste

Red bean paste is a sweet filling made from cooked and mashed adzuki beans, often used in East Asian desserts and some savory dishes. In the script, red bean paste is mentioned as an ingredient for the beef dumplings, suggesting a unique and possibly sweet twist to the traditional savory dumpling filling.

💡Pear Juice

Pear juice is used in cooking as a natural tenderizer for meat. In the script, the host adds pear juice to the beef mixture to make the meat tender, demonstrating a culinary technique to enhance the texture of the dumpling filling.

💡Soy Sauce

Soy sauce is a liquid condiment made from fermented soybeans, wheat, salt, and water. It is a staple in East Asian cuisine and is used for flavoring and seasoning. The script mentions homemade soy sauce, indicating a preference for traditional and homemade ingredients in the dumpling preparation.

💡Chewy Texture

Chewy texture refers to the mouthfeel of food that is slightly elastic and requires more effort to chew. The script describes the desired texture of the dumpling dough and the beef filling, emphasizing the importance of texture in creating an enjoyable eating experience.

💡Garlic

Garlic is a widely used flavoring agent in cooking, known for its pungent aroma and taste. The script specifies the use of garlic in the beef dumpling filling, which is a common ingredient in many Korean dishes for its ability to add depth and flavor.

💡Kimchi

Kimchi is a traditional Korean side dish made from fermented vegetables, most commonly napa cabbage, with a variety of seasonings. It is a staple in Korean cuisine and is mentioned in the script as an essential ingredient for the kimchi dumplings, showcasing its versatility and importance in Korean food culture.

💡Glass Noodles

Glass noodles, also known as cellophane noodles or vermicelli, are made from mung bean starch and are transparent when cooked. In the script, the host discusses soaking glass noodles for the dumpling filling, highlighting their role in adding a unique texture and absorbing flavors in the dish.

💡Cabbage

Cabbage is a leafy green vegetable that is commonly used in various cuisines around the world. The script mentions blanching cabbage for the dumpling filling, which is a cooking technique to soften the vegetable while retaining its color and nutritional value.

💡Anti-cancer Substances

Anti-cancer substances refer to compounds that may have the potential to prevent or slow the growth of cancer cells. The script mentions that mushrooms contain a lot of anti-cancer substances, emphasizing the health benefits of including various ingredients in the dumplings.

Highlights

Lee Ha-yeon, a master of kimchi, shares her expertise in making tteokguk and dumplings.

Two types of dumplings are prepared - beef dumplings and kimchi dumplings.

Red bean paste and minced beef are used for a unique chewy texture in beef dumplings.

Homemade soy sauce with garlic and pear juice is used to tenderize the meat.

The importance of using high-quality ingredients for dumpling dough is emphasized.

Grapeseed oil and eggs are added to create a chewy dumpling dough.

A detailed process of kneading the dough is demonstrated.

Different fillings are prepared for beef and kimchi dumplings separately.

Chives, bean sprouts, and shiitake mushrooms are used in the kimchi dumpling filling.

Glass noodles are soaked instead of boiled to maintain their texture in dumplings.

Cabbage is blanched and cooled without washing in cold water for a rustic taste.

The health benefits of dumplings, including protein and anti-cancer properties, are highlighted.

Finely chopped onions and green onions are added for a luxurious dumpling taste.

Aged kimchi is used in the dumpling filling for a sour taste.

Pork neck meat is preferred over pork belly for its tenderness.

Tofu with a firm texture is recommended for dumpling filling.

The process of making dumpling skins from scratch is demonstrated.

Different shapes of dumplings are shown, reflecting a fun, family-oriented activity.

Steaming techniques for dumplings are shared, including using seaweed to prevent sticking.

A preview of the next video on making dumpling soup and fried beef dumplings is given.

Transcripts

Hello, I'm Lee Ha-yeon, master of kimchi. Did you cook tteokguk well on New Year's Day?

I served tteokguk and asked for dumplings. So I

prepared two dumplings today . Actually, I make a little

dumplings.

I'll upload

dumplings and kimchi dumplings. Now, I've prepared the ingredients . For beef, I prepared red bean

paste and minced

it. The

chewy texture is different.

This is the soy sauce I made.

Add about 20g of garlic and add pear juice. The reason for adding

pear juice is to

make

the meat tender. I used

seasoning and leave it to ripen.

When making dumplings, it's hard to knead.

Most of the dumpling skins are

packaged and sold on

the market.

500g. If you sift the flour once, the particles

are fine and the dough is

elastic. It's okay if you don't do this step, but

I'll show you what I do anyway

. Put in 2 tablespoons of grapeseed oil 2 eggs

It will make a chewy dough. When this happens, wear gloves and knead with

your

hands

. I'll give you

the dough. It's not difficult. If you follow the recipe correctly, you can make it easily.

This is to make kimchi dumplings, and this is to make beef dumplings

. The kimchi

dumpling skin will be

a little short. I put it there. It

's about 700g. I boiled 300g chives, 500g bean sprouts, and it came out 350g

. I soaked 00g and it came out 200g. Soaked shiitake mushrooms is 50g. It is

20g of garlic. To make the dumplings clump well later,

add an egg and they mix well.

Two tablespoons of sesame oil. When making dumplings,

you can use radishes.

In the summer

, I use pumpkin

.

I dipped the cabbage in boiling water and

cooled it at room temperature without washing it in cold

water

. You don't

have to know. They

say to eat food a little rough. I don't like chopping too finely

. Please cut it into cm lengths. You can't do it because dumplings are hard.

There are many people who like dumplings. It's a little difficult.

Cut the chives, add the cabbage, and add the ingredients you like.

Do not boil the vermicelli

. Just soak it in.

Hot water comes out. You just need to soak it for a couple of hours with a net.

If you boil the glass noodles, the glass noodles

can't hold the moisture in the

dumplings. The taste is chewy and the portion size increases.

Make the dumpling taste luxurious. Finely chop the onion and green onion. What I

really feel while making dumplings is that it's a healthy meal.

All the ingredients are evenly mixed, so there's protein, and the mushroom has

a lot of anti-cancer substances. You know, it's a very healthy dish.

I even sliced ​​just one green onion. When I cook,

it's a bit difficult, and if you put in the effort, a high-class dish comes out.

If you make it comfortably and easily, it tastes easy

.

All the sub-materials are ready. As I make dumplings,

I remember making dumplings all night long after giving birth to two children

. I'm adding all the ingredients.

The sub-ingredients for the beef dumplings are all done. Add the beef and

mix them evenly. Add

pepper

powder, garlic, sesame oil, and

eggs. After all, the seasoning has to be right.

Even if it's too bland, it doesn't taste good, and even if it's salty,

it doesn't taste good. If you do this, you can make about 60 dumplings. Make

it according to how much your family eats.

It's kimchi made with aged kimchi. It's too sour. It's 2 months old. It tastes good. It's

800g

of pork. Add ginger juice

to

bring out the sour taste

of

the pork. I used it, but it

needs to be a little oily to be soft. Pork belly is too oily and I like to use neck meat.

You can use

front leg

meat, but

it can be too

tough.

Chop the glass noodles, slice the radish and

blanch it in boiling water. When the kimchi is not sour, you do

n't have to add the radish, but to retain the sour taste, I blanch the radish and put it in.

It's better to use tofu, which is harder than tofu for stew, for dumplings. I'm going to add water and

squeeze

out water. Don't

chop the kimchi too finely.

If the

kimchi

isn't too sour, it's okay not to add it.

I do it sometimes, but it's really hard. It's as delicious as it is hard. Add pork and vermicelli.

The vermicelli

absorbs moisture. Don't add too much. The crunchy and delicious taste runs out.

I'll just add one egg.

I'm going to make it now

. It took a total of 6 hours to knead the dumpling skins with the dumpling

skins. The bought dumpling skins need to be moistened with water on the edges so that they

stick

well

. Fun is

like

that again

.

When many people get together and make dumplings, they

all have

different shapes

. You pushed it well. I'll try to make

dumplings

.

If the inside is baggy, it won't

look pretty because it's wrinkled. Please put seaweed

in a steamer next to

me.

It sticks well.

It doesn't stick well if you buy it. It's a family of 23.

If there are a lot of dumplings,

cut

the portion in half .

Let's open it. It's well cooked.

When you open the lid, the dumpling skin swells up once and

then

sinks.

Then

it's done. If you put it back next time, it won't stick. Did

you watch today's video? This is a recipe I confidently recommend.

It's healthy dumplings without any artificial additives or seasonings.

Try it once and show off your skills at least once a year

.

In the next video, I

'll show you how to make dumpling soup with kimchi dumplings and fry beef

dumplings .