Have you ever had leftover dumpling filling? Recently, I made a large batch of garlic chive dumplings. Those delicious dumplings are now steamed and waiting in the freezer to be eaten later. I feel very satisfied having frozen dumplings on hand, since they are convenient for quick meals later. Anyway, for that batch, I had some leftover filling, and with it, I made this recipe. Maybe you had the same experience before and did not know what to do with it; this is a good solution for that problem. 😉 Simply mixing the dumpling filling with a few other ingredients turns into a very tasty snack or appetizer. 🙂
Yield: 15 Patties
Short Korean Lesson
- Sok (속) = Inside
- Bak (밖) = Outside
Chop 1 cup of well fermented kimchi into small pieces.
Obtain 1½ cup of leftover dumpling filling. If it has a lot of liquid, drain some of the liquid.
Mix everything together.
Place a spoonful of the mixture in a generously oiled and heated pan. Spread it to make a round patty shape.
Fry them on medium-high.
When both sides become golden brown, they are done.
Since the dumpling filling and kimchi have enough flavor on their own, you do not need dipping sauce for these. Enjoy! 🙂