Crispy Baked Kimchi Dumpling Tangsuyuk
Crispy Baked Kimchi Dumpling Tangsuyuk
How to Make Tangsuyuk with Kimchi Dumplings!
It was a wonderfully busy day, filled with preparing many kinds of side dishes, and on top of that, I made Tangsuyuk with dumplings! I baked the dumplings in the oven and then poured the sweet and sour tangsuyuk sauce over them. The flavor was so perfectly balanced, sticking to my palate with every bite!
Main Ingredients- Kimchi dumplings 490g (for oven baking)
- Baked cabbage 100g
- Bell peppers (various colors) 15g
- Orange 1/3
- Vegetable oil, a little (for coating dumplings)
- Cherry tomatoes 3
- Black pepper, a pinch (for seasoning cabbage)
- Salt, 2 pinches (for seasoning cabbage)
Tangsuyuk Sauce- Water 200ml
- Vinegar 6 Tbsp
- Sugar 4 Tbsp
- Soy sauce (flavor enhancing) 1 Tbsp
- Potato starch 1 Tbsp
- Water 3 Tbsp (for starch slurry)
- Water 200ml
- Vinegar 6 Tbsp
- Sugar 4 Tbsp
- Soy sauce (flavor enhancing) 1 Tbsp
- Potato starch 1 Tbsp
- Water 3 Tbsp (for starch slurry)
Cooking Instructions
Step 1
Arrange the kimchi dumplings intended for oven baking neatly on an oven tray. Lightly brush the surface of the dumplings with vegetable oil. This step helps them achieve a wonderfully crispy texture.
Step 2
Place the oiled dumplings into an oven preheated to 180°C (350°F) and bake for about 15 minutes, or until they are golden brown. Adjust the baking time based on the size of your dumplings and your oven’s specifications.
Step 3
Cut the cabbage into bite-sized pieces (approximately 1.5-2 cm). Season the cut cabbage with 2 pinches of salt and a generous amount of black pepper. Cover the bowl and set aside.
Step 4
Place the seasoned cabbage into an oven pan and bake in an oven preheated to 200°C (400°F) with the lid on for 5 minutes. Then, remove the lid and bake for another 2 minutes. This process helps to slightly caramelize the cabbage and intensify its flavor.
Step 5
Now, let’s prepare the ingredients for the delicious tangsuyuk sauce. Dice the bell peppers (in red, yellow, orange, etc.) and onion into roughly 1×1 cm cubes. Slice the orange into thick pieces after peeling it. Halve or quarter the cherry tomatoes.
Step 6
Heat a pan over medium heat. Add the diced onions and sauté until they become slightly translucent and fragrant. Then, add the baked cabbage and stir-fry briefly. Finally, add the diced bell peppers and continue to stir-fry until the vegetables are tender-crisp.
Step 7
Pour 200ml of water into the pan with the sautéed vegetables and bring it to a boil. Once boiling, add the vinegar (6 Tbsp), sugar (4 Tbsp), and flavor-enhancing soy sauce (1 Tbsp). Stir well to combine. In a separate small bowl, whisk together the potato starch (1 Tbsp) with 3 Tbsp of water to create a slurry. Gradually pour this slurry into the boiling sauce while stirring constantly until the sauce thickens to your desired consistency. Add the sliced orange pieces and simmer for another minute to infuse a subtle citrus aroma. Your sweet and sour tangsuyuk sauce is now ready!
Step 8
Transfer the perfectly baked and crispy kimchi dumplings onto a serving plate.
Step 9
Generously ladle the warm tangsuyuk sauce over the crispy baked dumplings. The sauce is plentiful and has a clean, delicious taste that perfectly complements the dumplings.
Step 10
Voila! Your ‘Dumpling Tangsuyuk’ is ready to impress. The dumplings, baked to a golden crisp, offer a delightful contrast to the savory kimchi filling, and they pair beautifully with the tangy and sweet sauce. This dish is a wonderfully satisfying and easy-to-make homemade treat!
