Sweet and Sour Fried Dumpling Kongguksu: A Perfect Blend of Crispiness and Coolness
Creating Sweet and Sour Fried Dumpling Kongguksu with JeongssFood’s Rich Soy Milk Broth
Enjoy the delightful combination of tangy, crispy sweet and sour fried dumplings with refreshing and rich soy milk noodle soup. This unique dish offers a satisfying and delicious meal all in one.
Kongguksu Ingredients
- 1 pack JeongssFood Rich Soy Milk Broth
- 1 pack JeongssFood Black Bean Soy Milk Broth
- 3 servings of somyeon (thin wheat noodles)
- 5-6 cherry tomatoes (for garnish)
Sweet and Sour Fried Dumpling Ingredients
- 10 frozen dumplings
- 1/4 carrot
- 1/4 onion
- 1 green chili pepper
- 1 handful of chives
- 1 Tbsp pancake mix (buchim garu)
- 1 egg
- 1 slice of bread (for serving)
- 10 frozen dumplings
- 1/4 carrot
- 1/4 onion
- 1 green chili pepper
- 1 handful of chives
- 1 Tbsp pancake mix (buchim garu)
- 1 egg
- 1 slice of bread (for serving)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the Kongguksu and the sweet and sour fried dumplings. For the Kongguksu, you’ll need JeongssFood Rich Soy Milk Broth, JeongssFood Black Bean Soy Milk Broth, 3 servings of somyeon noodles, and a few cherry tomatoes for garnish. For the sweet and sour fried dumplings, prepare 10 frozen dumplings, a quarter of a carrot and onion thinly sliced, one green chili pepper, and a handful of chives chopped into bite-sized pieces. You’ll also need 1 Tbsp of buchim garu (pancake mix) and 1 egg for coating the dumplings, and a slice of bread to serve alongside.
Step 2
To cook the somyeon noodles, bring a large pot of water to a rolling boil over high heat.
Step 3
Once the water is boiling, add the somyeon noodles, spreading them out so they don’t clump together. As the water starts to boil over, add about 1 cup of cold water and stir. Repeat this process of adding cold water and bringing it back to a boil 2-3 times. This technique helps the noodles become chewier.
Step 4
When the noodles are cooked, quickly drain them and rinse thoroughly under cold running water to remove excess starch. Drain them very well to prevent them from becoming mushy. This ensures the noodles stay firm and chewy.
Step 5
Now, let’s make the special sauce for the sweet and sour fried dumplings! In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp oligosaccharide, 1 Tbsp minced garlic, 1 Tbsp vinegar, and 1 Tbsp chili powder. Whisk them together until well combined. This is the perfect ratio for a sweet, sour, and spicy sauce.
Step 6
We’ll be making the sweet and sour dumplings using frozen dumplings. Line an air fryer basket with parchment paper, place the frozen dumplings in a single layer, and air fry at 170°C (338°F) for 10 minutes. They should be lightly golden brown.
Step 7
While the dumplings are cooking, prepare the vegetables for the sweet and sour coating. Thinly slice the carrot and onion. Finely chop the green chili pepper. Wash the chives and cut them into 3-4 cm lengths.
Step 8
Heat a frying pan with a generous amount of cooking oil over medium heat. Add the sliced onion and carrot and stir-fry briefly until they are slightly tender but still crisp. Be careful not to overcook them, as they will become mushy.
Step 9
Take the dumplings out of the air fryer, flip them over, and air fry again at 170°C (338°F) for another 10 minutes. This double frying will make the dumplings extra crispy.
Step 10
In a separate non-stick pan, lightly coat with cooking oil and heat over medium-low heat. Pour in the beaten egg and spread it thinly to create a delicate omelet, like a crepe.
Step 11
Once the egg omelet is about 95% cooked, carefully flip it over and cook the other side briefly. Avoid overcooking, which can make it tough.
Step 12
Let’s make the sweet and sour sauce. In an empty pan, combine 1 Tbsp buchim garu with 2-3 Tbsp water. Stir over low heat until it thickens into a paste. Add the stir-fried vegetables, the prepared sweet and sour sauce mixture, and stir everything together well until evenly coated. Continue to cook until the sauce thickens and coats the vegetables beautifully.
Step 13
Once the cooked egg omelet has cooled, slice it into thin julienne strips. These golden strands will add a beautiful color to the Kongguksu when garnished.
Step 14
Continue to stir the sweet and sour sauce mixture with the stir-fried vegetables over medium heat. Cook until the sauce becomes glossy and coats everything evenly, creating a delicious sweet and sour coating.
Step 15
Now, add the crispy fried dumplings to the sweet and sour sauce. Gently toss them to ensure they are evenly coated. Be quick; you don’t want the dumplings to lose their crispiness by cooking them for too long in the sauce.
Step 16
Finally, add the chopped chives and mix them in lightly. The fresh aroma of the chives will enhance the flavor of the sweet and sour dumplings.
Step 17
Arrange the cooked somyeon noodles attractively in a serving bowl. Generously top the noodles with the prepared sweet and sour fried dumplings.
Step 18
Remove the stems from the cherry tomatoes and slice them thinly. Arrange them on top of the Kongguksu for a vibrant garnish. They will add a lovely splash of color and make the dish look even more appetizing.
Step 19
Pour the cold soy milk broths over the noodles. Pour the black bean soy milk broth on one side and the rich soy milk broth on the other, allowing you to enjoy both flavors. Add the sweet and sour dumplings, julienned egg strips, and cherry tomatoes on top for a visually stunning Sweet and Sour Fried Dumpling Kongguksu!
Step 20
Before serving, sprinkle a pinch of salt to taste. For an extra treat, dip the slice of bread into the soy milk broth and enjoy it with the sweet and sour dumplings. You’ll experience a perfect harmony of crispiness, coolness, and richness. Enjoy your meal!
