Korean Chili Oil Boiled Dumplings
Chili oil mulmandu is a Korean dish of boiled dumplings dressed in a sauce of chili oil, soy sauce, vinegar, garlic, and sugar. The dumplings are boiled until they float and then cooked two more minutes for a springy wrapper, and draining them thoroughly prevents the sauce from diluting. Soy sauce and vinegar form a salty-tart base, while chili oil adds a spicy aroma and glossy red sheen. Chopped scallion scattered on top brings a fresh herbal note that lightens the oily richness of the sauce.
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Instructions
- 1
Boil water, add dumplings, and cook 2 more minutes after they float.
- 2
Drain dumplings well and transfer to a serving bowl.
- 3
Mix soy sauce, vinegar, sugar, and minced garlic for the base sauce.
- 4
Add chili oil and pour the finished sauce over the dumplings.
- 5
Top with chopped scallion and serve immediately.
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