Directions
- 1Season ground beef with minced garlic, green onion, soy sauce, oyster sauce, rice vinegar, sesame oil, salt, and pepper.
- 2Mix the ingredients together until well combined.
- 3Add a dollop of the beef mixture to a mini wonton wrapper.
- 4Fold the wonton wrapper into a triangle shape.
- 5Brush water on one side of the folded wonton.
- 6Fold the watered side over the other side to form the wonton shape.
- 7Prep the lemongrass by peeling and scoring it.
- 8In a wok, fry Gochujang red pepper flakes and garlic.
- 9Add beef bouillon and water to the wok.
- 10Add the prepared lemongrass, salt, and oyster sauce to the broth.
- 11Let the broth simmer for about 20 minutes.
- 12Pour in vinegar.
- 13Strain the broth to get a clear liquid.
- 14Add enoki mushrooms to a separate pot.
- 15Pour the strained broth over the enoki mushrooms.
- 16Add the prepared wontons to the pot with the broth and mushrooms.
- 17Cover the pot and cook until the wontons are done.
- 18Serve the wontons and broth in a bowl.
- 19Garnish with green onions and chili oil, if desired.
Ingredients
- ground beef
- garlic
- green onion
- soy sauce
- oyster sauce
- rice vinegar
- sesame oil
- salt
- pepper
- mini wonton wrappers
- lemongrass
- Gochujang red pepper flakes
- garlic
- beef bouillon
- water
- salt
- oyster sauce
- vinegar
- enoki mushrooms
- green onions
- chili oil
Equipment
bowlknifewokpotstrainer
Tips
- If cooking a single-serve portion, cook wontons in a separate, smaller pot.
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