Dumplings and Traditions
Some of my favorite memories growing up include eating dumplings around the table with my mom's side of the family. I knew I couldn't make today's menu without their help, so my mom, aunt, and uncle are joining me in the kitchen. They even brought me one of my favorite dishes, Korean Short Ribs, to grill while I was cooking in the kitchen. Now that I'm the one introducing my own kids to these recipes, it feels special to host the people who first introduced them to me.
First up on today's menu: Chicken Soup Dumplings. Traditional dumplings usually take a couple of hours to make, so I’m taking a few shortcuts. I know this isn’t the traditional way to make dumplings (my uncle reminded me a few times haha), but this little modification saves you some time in the kitchen, without sacrificing flavor and texture. The filling for these is a savory chicken and vegetable mixture, and my aunt is sharing her secret chili sauce that’s perfect for dipping. I’m also making Honey Garlic Chicken with pineapple and red pepper that’s baked and tossed in a sweet, tangy sauce. To balance out the rich flavors of the dumplings and chicken, I’m making a batch of light, buttery Almond Cookies for dessert.
I’m grateful for days like this one, spending time in the kitchen, sharing recipes and the stories behind them with people I love.
steamed dumplings filled with chicken, carrots, celery, and broth
chicken thighs, pineapple, and bell peppers roasted in a honey garlic sauce + sprinkled with sesame seeds
chewy cookies made with almond paste topped with raw sugar + toasted almonds
My Uncle's Korean Short Rib Marinade (see recipe below)
a sweet and savory marinade with soy sauce, garlic and brown sugar
Korean Short Ribs Marinade
prep: 5 minutes
cook: 5 minutes
cool: 30 minutes
½ cup soy sauce
½ cup water
⅔ cup brown sugar
1 teaspoon sesame oil
1 teaspoon black pepper
1 small sweet yellow onion, pureed
2 garlic cloves, minced
1. In a medium bowl, stir together soy sauce, water, brown sugar, sesame oil, black pepper, and pureed yellow onion.
2. Pour marinade into a medium pot and cook on medium-low, stirring constantly, just until sugar has dissolved. About 5 minutes. Allow the marinade to cool for 30 minutes. Pour marinade into a deep container or gallon zip lock baggie, and add meat.
3. Allow meat to marinate in the refrigerator for 2 to 3 hours, or up to overnight.
Note: Short ribs are the meat that Jo’s family marinades in the episode; we recommend using this marinade with your preferred cut of beef.
yields marinade for 2-3 lbs of meat