Celebrity Chef Stephanie Izard Pork Mandu (Korean Dumplings) Shrimp Scallion Pancakes with Korea-spiced Mayo This Little Goat Went to Korea Marinated Skirt Steak Ssam Shopping List: Equipment List: • 8 oz. ground pork • Cutting board • 8 oz. raw shrimp, peeled and deveined • Chef’s knife • 1 - 2 lb. skirt steak • Side towels and/or oven mitts • 1 large (or 2 medium) carrots • 5 medium-large mixing bowl • 1 daikon radish • 3 small mixing bowls • 1 lemon • Gloves (optional for mixing Mandu filling by • 2-3 Persian or pickling cucumbers hand) • 2 medium apples • Non-stick pan with lid (or other pan or baking sheet to serve as a lid) • 1 head Butterhead lettuce • Griddle, grill-pan or large skillet • 1 cup mung bean sprouts • Large spoon or ladle (for pouring pancake • 1-inch knob fresh ginger batter) • 1 head fresh garlic • Small whisk or fork • 2 bunches fresh scallions • Large spatula • 1 bunch fresh mint • Tongs • 1 bunch fresh cilantro • Serving plates and utensils • This Little Goat went to Korea sauce (could substitute Gochujang if unable to find TLG Korea sauce, or purchase it here!) • Kewpie mayo (or regular mayo if unable to Prep List: find Kewpie) • 1 package store-bought potsticker wrappers • Gather all ingredients and equipment (the round ones!) needed (listed above)! • Soy sauce or tamari (1/3 cup) • Make sure your shrimp are peeled, deveined • Sesame oil (1 Tbsp) and butterflied. To butterfly, cut the shrimp in half, lengthwise, down the back of the • Seasoned rice wine vinegar (1 cup) shrimp. • Granulated sugar (2 tsp) • Prep your veggies for pickling: • All-purpose flour (½ cup) • Peel the carrot and daikon and cut into thin • Rice flour (½ cup) matchsticks. • Cornstarch (½ cup) • Thinly slice the cucumber into rounds. • Baking powder (2 Tbsp) • Chop about 2 tablespoons of fresh mung • 2 large eggs bean sprouts for your Mandu filling • Cooking oil (such as canola or vegetable oil) • Remove the ends from the scallions and seperate the greens and whites. Thinly-slice • Kosher salt the scallion greens into rounds and set the whites aside. • Pick some leaves of mint and cilantro and give the herbs a rough tear. • Fill a small bowl with cold water (you need about 2 tablespoons of water). First, make your Mandu filling: In a mixing bowl, combine Pork Mandu the pork, ginger, garlic, scallions, mung beans, Korea sauce, sesame oil and a pinch of kosher salt. Mix well (Korean Dumplings) until combined and sticky (at this point your filling mixture should resemble the texture of sausage). Remove potsticker wrappers from the packaging, unstack For dumplings: them and place on a clean work surface. Fill a small bowl with cold water. • 8 oz. ground pork Scoop about a tablespoon of the pork filling in the • 2 tsp freshly-minced ginger center of each potsticker wrapper, leaving a small border • 1 Tbsp freshly-minced garlic around the edges. Dip your finger in the water and wet • ½ cup thinly-sliced scallion greens (reserving one half of the outer edge of the wrapper (do not wet the whites for your scallion pancakes and the entire outer edge or your wontons will get soggy). Fold the edges of your dumpling into one other, enclosing apple kimchi) the filling and creating a half-moon shape. Gently pinch • 2 Tbsp chopped fresh mung bean sprouts the center together, then fold in from the sides, crimping • 2 Tbsp This Little Goat went to Korea sauce to enclose the filling. Repeat with remaining filling and (or Gochujang if unable to find TLG Korea dumpling wrappers. sauce) Grab a non-stick pan with a lid (if you don’t have a lid • 1 tsp sesame oil you can use another pan or even a baking sheet). Coat • 1 package store-bought potsticker wrappers with a drizzle of cooking oil (canola or vegetable oil are (the round ones!) preferred) and heat over medium-high heat. Once heated to medium heat, place your potstickers in an even layer • Kosher salt in the pan, making sure they aren’t touching or they may stick. Cook, undisturbed, until the bottoms begin to turn golden brown, about 1 minute. Once beginning to brown, For dipping sauce: cover with your lid, leaving a small gap for the steam to escape. Pour about 2 tablespoons of water into the pan, • ¼ cup soy sauce being careful of any oil that may splatter, then cover completely. (At this time the bottoms of your potstickers • 2 tsp sesame oil are continuing to crisp up while the water is steaming • 1-2 tsp freshly-minced ginger them). • 1-2 tsp freshly-minced garlic Steph’s Note - the amount of water needed can vary • 2 Tbsp thinly-sliced scallion greens based on the weather, humidity levels, etc. So, make sure to keep a close eye on your potstickers. If the water • 1 tsp This Little Goat went to Korea sauce has evaporated before they are browned and cooked • ¼ tsp granulated sugar through, add in a few more drops. Continue cooking until the bottoms of the potstickers are crisp and deep golden brown and the wrappers turn opaque and are cooked through, about 2-3 minutes more. Transfer to a serving plate. Make your dipping sauce by whisking together all dipping sauce ingredients in a small bowl. Season to taste with additional sugar, soy sauce or sesame oil, as desired. Top warm dumplings with any additional sliced scallion greens and serve alongside your delicious dipping sauce! First, make your pancake batter: In a large bowl, whisk Shrimp Scallion together the all-purpose flour, rice flour, cornstarch, baking powder, sugar and salt. Whisk in the eggs, soy Pancakes with sauce and 1 ½ cups cold water until incorporated and Korea-spiced Mayo smooth. Slice the white parts of your scallions in half, lengthwise, For pancakes: then cut into 1-inch chunks. Thinly slice the scallion greens and set aside for topping. • ½ cup all-purpose flour Heat a medium nonstick skillet over high heat and coat • ½ cup rice flour with a drizzle of cooking oil. Once hot, add in about a quarter of your shrimp and scallions and sprinkle with • ½ cup cornstarch a pinch of kosher salt. Sauté until shrimp begin to turn • 2 Tbsp baking powder opaque and scallions begin to color, about 2 minutes. • 1 tsp sugar Add 1 additional tablespoon of canola oil to the skillet, • ½ tsp kosher salt followed by about 1 cup of batter (just enough to cover • 2 large eggs, beaten the shrimp and scallions). Swirl your pan around to ensure the shrimp and scallions are completely coated in • 1 Tbsp soy sauce a thin layer of batter. Cook until the edges are bubbling • 8 oz. shrimp, peeled, deveined and and beginning to brown, about 2-3 minutes. Using a butterflied spatula, carefully flip the pancake and continue cooking until well-browned on both sides and cook through, • 1 bunch scallions, greens and white parts about 1 - 1 ½ minutes more. separated • Cooking oil (such as canola or vegetable oil) Transfer to a cutting board and repeat with remaining batter, shrimp and scallions. If desired, keep cooked • Kosher salt pancakes warm in a 300 degree oven until ready to • ½ cup fresh Mung Bean sprouts, for topping serve. • Fresh mint leaves, for topping Make your dipping sauce by whisking together 1/3 cup • Fresh cilantro leaves, for topping Kewpie mayo, juice of ½ lemon (about 1 tablespoon fresh lemon juice) and 2 tablespoons This Little Goat went to Korea sauce. For Korea-mayo dipping Steph’s Note: This delicious Korea-spiced mayo dipping sauce: sauce tastes great with your pancakes, pork mandu and skirt steak ssam. Feel free to mix, match and enjoy this tasty meal however you wish! • 1/3 cup Kewpie mayo (or regular mayo is unable to find Kewpie) Slice scallion pancakes into wedges and top with mung bean sprouts and torn leaves of fresh mint and cilantro. • 1 Tbsp fresh lemon juice (juice of ½ lemon) Drizzle with Korea-spiced mayo, or serve it on the side for • 2 Tbsp This Little Goat went to Korea sauce dipping. First, make your quick pickled veggies: In a large bowl, This Little Goat combine your carrots, Daikon and cucumbers. Pour over 1 cup seasoned rice wine vinegar and 1/3 cup water, making Went to Korea sure your vegetables are completely submerged. Set aside, allowing your veggies to achieve a quick pickle, Marinated while you prepare the rest of your dish. Skirt Steak Ssam Season both sides of your skirt steak with salt. Place in a large mixing bowl or baking dish and toss with about ¼ • 1 large (or 2 medium) carrots, cut into thin cup This Little Goat went to Korea sauce. matchsticks • 1 daikon radish, cut into thin matchsticks Preheat a griddle, grill-pan or large skillet to medium- high/high heat. Once hot, place steak on the grill (you • 2 Persian or Pickling cucumbers, thinly sliced should hear it sizzle) and grill until well-charred on both • 1 cup seasoned rice wine vinegar sides and cooked through to desired doneness. (I prefer my steak cooked to medium, which takes about 4 minutes • 2 medium apples per side. But, every grill is different so cooking times may • 1 ½ - 2 lb. skirt steak vary). If the meat is getting too dark before it’s cooked • Kosher salt through, reduce the heat or move over indirect heat to finish cooking. • This Little Goat went to Korea sauce • 2 apples, thinly sliced Transfer steak to a cutting board and let rest for at least 5 minute before slicing. • 1/3 cup Kewpie mayo, or regular mayo if unable to find Kewpie Meanwhile, make your quick apple kimchi: Remove the • 1 Tbsp fresh lemon juice (juice of ½ lemon) core from the apples and thinly slice.