Korean dishes celebrate annual cultural festival

Celebrate Korean culture at the 12th Annual Korean Festival this weekend at Kapiolani Park. Compete in a kim chee eating contest and peruse unique Korean products. Prepared food, such as kalbi, bi bim bap and kim chee fried rice, will be available for purchase.

The festival runs 4 to 9 p.m. Friday and 10 a.m. to 10 p.m. Saturday, with free shuttles and parking at Kapiolani Community College. Visit www.koreanfestivalhi.com Opens in a new tab.

This week we are featuring a couple favorite local Korean dishes.

SWEET POTATO DESSERT

Oil for frying
2 medium sweet potatoes, peeled and cut into 1-1/2-inch cubes (about 3 cups)
6 tablespoons brown sugar
6 tablespoons honey
1-1/2 tablespoons vegetable oil
Black sesame seeds, for garnish

In deep fryer, preheat oil to about 340 degrees. In large pot, soak potatoes in water 10 minutes to remove some of the starch; dry with a paper towel.

Fry potatoes, occasionally stirring to prevent sticking. Check to see whether they are done by poking a piece with a fork or chopstick. If potato is easily punctured, it’s ready.

Remove from oil to drain on paper towels; set aside.

In saucepan, add brown sugar, honey and oil. On medium-low, boil until sugar melts.

Pour hot syrup over potatoes, and quickly and gently mix. Sprinkle with sesame seeds. Serves 4.

Approximate nutritional information, per serving (not including sesame seed garnish): 450 calories, 17 g fat, 2 g saturated fat, no cholesterol, 15 mg sodium, 76 g carbohydrate, 2 g fiber, 46 g sugar, 2 g protein

PAN-FRIED MANDOO (KOREAN DUMPLINGS)

1 medium zucchini, finely chopped
1/2 head of small cabbage (about 1 pound), finely chopped
1/2 pound ground pork
1/4 pound ground shrimp (may substitute ground beef)
8 ounces fresh shiitake mushrooms, finely chopped
1 small onion, finely chopped
3 stalks green onions, finely chopped
1 tablespoon minced garlic
1 teaspoon finely minced ginger
1 tablespoon sesame oil
1 egg
1 tablespoon flour
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 package mandoo wrappers (about 40 pieces)
Vegetable oil for frying

In two separate bowls, generously sprinkle salt over zucchini and cabbage, and set aside (for at least 15 minutes) while preparing other ingredients. (This will draw out water, soften vegetables and add flavor.)

Squeeze vegetables by hand to remove as much water as possible.

In large bowl, combine all ingredients except wrappers and oil.

To assemble mandoo, place a wrapper on work surface. Have a small dish of water nearby. Place heaping teaspoonful of filling onto wrapper. Dip finger in water and wet edges of wrapper, then fold into a half-moon shape, pushing air out with fingers and sealing tightly.

Repeat with all the wrappers.

In large pan, heat about 2 tablespoons vegetable oil. Reduce heat to medium-low, then place mandoo in pan. Cook 2-3 minutes or until golden brown on each side.

Serve hot with mandoo sauce. Serves 8.

Tips for freezing: Place uncooked mandoo on a tray, making sure the dumplings do not touch. Put tray in freezer for 1 hour, then place partially frozen mandoo in freezer bag and return to freezer. To cook, fry over low heat for about 4 to 5 minutes on each side or until cooked and golden brown. Frozen mandoo don’t requiring thawing before cooking.

Approximate nutritional information, per pork and shrimp mandoo serving without sauce (not including salt to season vegetables): 260 calories, 13 g fat, 3 g saturated fat, 65 mg cholesterol, 450 mg sodium, 25 g carbohydrate, 3 g fiber, 4 g sugar, 13 g protein

MANDOO SAUCE

1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
Pinch black pepper
Pinch red pepper flakes
1/4 teaspoon grated ginger (optional)

In small bowl, combine all ingredients. Makes 1 serving.

Approximate nutritional information, per serving: 20 calories, 900 mg sodium, 2 g carbohydrate, 2 g sugar, 2 g protein; no fat, cholesterol or fiber

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More Hawaiian Electric Co. recipes are available at www.heco.com Opens in a new tab.