Dumplings - Mandu

Ingredients:

• 1 cup of ground pork
• 2 cups of ground beef
• 2 cups of chopped buchu (Asian chives)
• 4-5 soaked Shiitake mushrooms
• half onion
• half package of tofu
• 3 cloves of minced garlic
• salt
• sugar
• sesame oil
• vegetable oil
• fish sauce
• egg
• green onion
• mandu skins (60 discs)

Make filling:

1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
   tip: the oil coats the vegetables so they retain their moisture
4. Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
6. Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1 ts of sesame oil. Mix it by hand and then put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.

source  Maangchi

Quick stewed squid with tomatoes

Ingredients:
1 splash olive oil
1 small red onion, finely diced
1 clove garlic, sliced
a few sprigs fresh parsley, leaves picked and chopped, stalks chopped
1 small handful pitted black olives
1 red chilli, deseeded and finely sliced
1 pinch smoked paprika
400 g tinned chopped tomatoes
215 g tinned butter beans, drained and rinsed
300 g fresh squid, from sustainable sources, ask your fishmonger, cleaned, cut into pieces and scored, or sliced into rings
lemon zest, finely grated
lemon wedges, to serve

Direction:

1. In a wide saucepan, heat a splash of oil and fry the onion, garlic and parsley stalks until soft. Add the olives, chilli and paprika and fry for a minute or so before adding the tomatoes. Simmer gently for 15 minutes. 
2. Add the butter beans and season well with salt and pepper. Bring back to the boil and lay the squid in one layer on top of the tomato sauce. Cover with a lid or double sheet of foil, then simmer gently for 5 minutes. 
3. Check the squid is cooked and season to taste. Mix the chopped parsley leaves and grated lemon zest together, and sprinkle a little over each. Serve with lemon wedges.

 source
Jamie Oliver