vegetarian gyoza

Not exactly a new recipe. In fact, no recipe link today. Unfortunately in the last few weeks my 3 a week resolution has been felled by 1) Spring Break, 2) a really nasty flu, and 3) my mother's visit from Taiwan. On the upside, what better timing for a visit from my mom? It's been great to bask in her attention and sleep in while she gives the kids breakfast, and have homemade gyoza for dinner. Yippee for moms (especially moms who specialize in homemade gyoza)!

korean mungbean jelly (muk)

Of all the restaurants in San Francisco, it's funny that the only one where we are considered regulars is a Korean restaurant. Maybe its the underground parking - a lifesaver in the rainy season when dining out with kids - or maybe its the deliciousness of the food, the sweetness of the staff and owner, the cleanliness and child-friendliness of the establishment. But honestly, I think its their muk. Muk is a savory jello-like dish commonly served in Korean restaurants among the little appetizers they pass out called panchan. Whenever my kids hear the words mungbean jelly, they cheer.

There's a korean grocery near the restaurant, and feeling inspired one day, I asked the owner if he stocked the ingredients necessary to make muk. He handed me a package of whitish powder, and painstakingly translated the korean instructions for me. My new favorite grocer!

Muk (Korean mungbean jelly)
For Jelly
1/4 cup mungbean starch powder (available at korean grocery stores)
1/2 tsp sea salt


For Sauce
1/3 cup soy sauce
1 tsp minced garlic (about 2 cloves)
1/4 cup minced scallions
1 tsp roasted sesame seeds
1 tbsp sesame oil
2 tbsp granulated sugar
1 tsp red chili flakes (optional - don't add this for the kids' portion!)


In a heavy pot, place 1/4 cup mungbean starch powder and add 1 3/4 cups water. Using a wooden spoon, stir until well mixed. Bring to boil on medium heat, stirring every so often to keep from sticking to bottom of pan. Add salt after mixture reaches boil, turn heat on low, and cook for another 3-4 minutes, stirring. You'll know its ready when mixture looks bubbly and translucent. Pour into shallow glass containers and cool, chilling for at least 2 hours. When firm, cut into cubes and serve with sauce.


For sauce: mix all ingredients together, stirring to dissolve the sugar. Spoon over muk and serve chilled or at room temperature.

momofuku's ginger-scallion noodles

Though I'm not a big fan of the Momofuku restaurants in New York (too rich, and therefore strangely bland and heavy), I've been looking for new noodle recipes for my noodle-loving kids. The ingredients reminded me of the yummy dipping sauce that accompanies salt-baked chicken in a Chinese restaurant, so I gave it a shot. I substituted sauteed fresh vegetables instead of the pan-fried tofu suggested in the recipe, and am glad I did as it gave the dish some textural interest. The verdict? It's a go! The kids finished every bite.

Momofuku's Ginger-Scallion Noodles
2 1/2 cups thinly minced scallions (about 2 bunches)
1/2 cup finely minced peeled ginger
1/2 cup grapeseed or vegetable oil
2 tablespoons soy sauce
3/4 teaspoons sea salt
3/4 teaspoons sherry vinegar
1 pound udon noodles
1 bunch asparagus, trimmed and cut into 1" pieces
1 cup thinly sliced fresh shitake mushrooms
1 cup thinly sliced bamboo shoot 
1 tablespoons minced garlic
2 tablespoons vegetable oil
Salt to taste


In a large bowl, mix scallions, ginger, oil, soy sauce, sea salt, and vinegar. Cover and let sit for at least 15 minutes. Meanwhile, cook udon noodles according to package instructions. Drain and add to sauce mixture in bowl. 
Heat 2 tablespoons oil in skillet. Sautee mushrooms, asparagus, and bamboo shoot until tender. Salt to taste, but keep in mind the noodles will be salted as well.
Spoon 1/4 of the noodle mixture into a bowl and top with vegetables.  

snow pea tips

One of my favorite "off-the-menu" dishes to order at a Chinese restaurant is snow pea tips, the tendrils of the pea vine. Tender and delicate, they taste like the embodiment of Spring. Although not many Chinese restaurants list it on the menu, they almost always have it if you ask. My theory is that they keep it in the kitchen for the staff meal or for discerning customers like myself! Perhaps because spring pea tips aren't on the menu, they tend to be on the expensive side  for a vegetable side dish at a Chinese restaurant.

I stopped by the Chinese grocery to grab some staples the other day and saw a big bag of pea tips on sale. A little googling gave me some ideas, and presto! The dish was on the table in 10 minutes. Another reason to love Chinese food.

Note - the best tip for this dish is to undercook it. You want to retain the vegetable's delicacy, and it'll keep cooking after you plate, so taste, and when it tastes just a bit raw, turn off the flames and scoop onto a plate.

Stir-fried Spring Pea Tips
2 bunches spring pea tips, cleaned and trimmed
6 cloves garlic, smashed
2 tablespoons vegetable oil
splash of shao-hsing wine (can substitute white wine or sherry)
salt and pepper to taste


Heat sautee pan on medium-high heat. When pan is hot, pour in vegetable oil and wait about 30 seconds. Add garlic and sautee on medium heat until garlic is golden-brown. Add spring tea tips, and 1/2 cup of water, and turn heat on high. Sautee until vegetables begin to wilt, then add a splash of shao-hsing wine (optional, but I find it adds some complexity to the flavor). Taste and plate when pea tips taste just on the verge of losing their rawness. Serve immediately.