{"id":13617,"date":"2010-06-28T22:38:41","date_gmt":"2010-06-29T02:38:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13617"},"modified":"2010-06-28T23:06:12","modified_gmt":"2010-06-29T03:06:12","slug":"pot-stickers-with-gochujang-sauce%e9%a4%83%e5%ad%90%e3%81%a8%e3%82%b3%e3%83%81%e3%83%a5%e3%82%b8%e3%83%a3%e3%83%b3%e3%81%9f%e3%82%8c","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13617&lang=en","title":{"rendered":"Potstickers with Gochujang Sauce
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\nPot Stickers with Gochujang Sauce<\/strong>
\nDinner June 26, 2010<\/em><\/p>\n

Potstickers are one of my childhood favorites. Whenever my mom asked me what I wanted for dinner, I would say “Gyoza (Japanese word for potstickers)!” My mom taught me well, and when I was 6 or 7, I was already helping my mom to make them. We would make over 100 for the family of four, and usually there weren’t many leftovers! I continue to enjoy making these pot stickers. Wrapping is almost like a zen experience; it makes me feel calm and focused (lol). This time I served these potstickers with gochujang sauce made with soy sauce, rice vinegar, and gochujang. Gochujang is a Korean red pepper bean paste which is sweet and spicy at the same time. <\/p>\n

pot stickers: potsticker wrappers, filling (ground beef, ground pork, minced boiled cabbage, chopped green onion, grated garlic, minced ginger, water, soy sauce, sesame oil, salt, pepper)<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Pot Stickers with Gochujang Sauce Dinner June 26, 2010 Potstickers are one of my childhood favorites. Whenever my mom asked me what I wanted for dinner, I would say “Gyoza (Japanese word for potstickers)!” My mom taught me well, and when I was 6 or 7, I was already helping my mom to make them. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,7],"tags":[],"class_list":["post-13617","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13617"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13617\/revisions"}],"predecessor-version":[{"id":13673,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13617\/revisions\/13673"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}