Ingredients
4
packs wonton skin: round 1 lb ground beef 1 cup kimchi 1 bunch bu chu: Korean chives 1/2 onion, finely chopped 3 green onions, finely chopped 3 tbsp minced garlic 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp sugar 1 tbsp salt 2 tsp ground pepper 1 tsp juice of ginger 1 egg, beaten to seal wonton skin cho kan jang: soy sauce with rice vinegar 4 tbsp soy sauce 2 tbsp rice vinegar
Directions
1.
Wash kimchi lightly to get rid of spicyness and squeeze the water out. Chop finely. Wash chives & chop into 1/8 inch pieces. In a large bowl, add everything, mix well to combine. Put some egg around the wonton skin, take about 1/2 tbsp of filling and fold into a half moon shape. Make some ruffles. Boil a big pot of water, add man du, bring to a boil, reduce to medium heat. Cook for 3-4 minutes until translucent. Drain, serve with cho kan jang (soy sauce with rice vinegar).
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