Donna Acacia — 4 years ago(September 27, 2021 02:47 AM)

My daughter liked it.
I made the soup flavored with tomato bullion seasoning. I added Bok Choy, one chopped red tomato from a vine, English green peas, Korean pork/beef dimpling and Japanese buck wheat noodles.
That I cooked in a large ceramic pot. I marinated Korean beef short steaks with its own marinade and seasons for an hour. It was getting late n I got lazy. Then I baked them for 15 minutes on 400. Air fried for 5 minutes on 400.
Then I experimented with the buckwheat noodles and stuffed pork/chicken Korean dumpling.
I removed them from the soup and browned them using a little bit of sunflower and grape seed oil in a ceramic skillet. The dumplings browned nicely. I put them back into the soup. Although not a good idea for those type of noodles. It shrank and tasted like rubber. I scooped them up with a rubber tip tongs and placed them right back into the soup. The noodles swelled up again. I had to be careful not to over cook them. I was happy that buckwheat noodles do not become over saturated like Italian spaghetti noodles:)
Also they are already the right size. No need to break them in half either.
Anyway, we had the soup in the bowl with the browned marinated short steaks off the bone on top of the noodles.
No photos cuz I don't trust none of you people.