Ingredients
- 1 large carrot, roughly chopped
- 150g bean sprouts, roughly chopped
- 5 cloves garlic, minced
- 30g ginger, finely chopped
- 200g Obap kimchi
- 1tbsp sesame oil
- 2tbsp fish sauce
- 1tbsp olive oil
- 1 leek, finely chopped
- 2tbsp gochujang paste
- 1L vegetable stock
- 750ml water
- 200g firm tofu, chopped into 1cm cubes
- 1 bunch bok choy, roughly chopped
- 20 wonton wrappers
- Sesame seeds
Method
- Place chopped carrot, bean sprouts, garlic (2 cloves), ginger (10g), kimchi, sesame oil (1tbsp) and fish sauce (1tbsp) into a food processor and pulse until ingredients are chopped finely. Place kimchi mix into bowl.
- Lay one wonton wrapper onto a flat surface and place 1tsp of kimchi mixture into the middle of the wrapper. Spread a thin layer of water around the edges of the wrapper, then fold one corner over the mixture to form a triangle, press along the edges to seal. Fold bottom corners into the middle and then fold top corner down. Repeat with remaining wrappers and filling. Alternatively: wrap wontons as desired or according to directions on packet. Set wontons aside.
- Heat olive oil in large pot over medium heat. Sauté leek, remaining garlic and ginger and gochujang paste for about 5 minutes, or until leek is tender.
- Turn heat to high and add vegetable stock, water, and remaining fish sauce. Bring to boil.
- Once boiling, add tofu and wontons one at time, ensuring they do not stick together. Allow to boil for approximately 5 more minutes, until tofu is tender and wontons are cooked through.
- Remove pot from heat and stir through chopped bok choy.
- Serve, sprinkled with sesame seeds
Product used in recipe
- Obap - Kimchi