Cheonggukjang Glazed Korean Dumplings
A flavorful and savory gluten-free dish, featuring the rich umami taste of Korean cheonggukjang fermented soybean paste.
Ingredients
- ●1 package Gluten-Free Dumpling Wrappers (4-5 wrappers)
- ●2 tablespoons Cheonggukjang Fermented Soybean Paste
- ●1 teaspoon Korean Chili Flakes (gochugaru)
- ●1 pound, diced Pork Belly
- ●1 bunch, chopped Scallions
- ●1 tablespoon Sesame Oil
- ●2 tablespoons Soy Sauce (gluten-free)
- ●1 tablespoon Sugar
- ●2 tablespoons Water
Instructions
- 1
In a small saucepan, combine cheonggukjang, Korean chili flakes, soy sauce, sugar, and water. Whisk until smooth.
- 2
Bring the sauce to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
- 3
While the sauce is simmering, cook the diced pork belly in a separate pan over medium-high heat until browned, about 5-7 minutes.
- 4
Add the chopped scallions to the pork and stir to combine.
- 5
Place a dumpling wrapper on a flat surface and add 1-2 tablespoons of the pork and scallion mixture to the center of the wrapper.
- 6
Dip your finger in water and run it along the edges of the wrapper. Fold the dough over the filling to form a half-moon shape, and press the edges together to seal.
- 7
When the sauce has finished simmering, brush the dumplings with the sauce and cook for an additional 2-3 minutes, until golden brown.
- 8
Serve the dumplings hot with additional sauce for dipping.
- 9
Garnish with thinly sliced scallions and a drizzle of sesame oil, if desired.
- 10
Serve immediately and enjoy!