20 pieces of Annie Chun’s Wontons
1.2 tsp. Korean leek
½ bell pepper
3-4 dried anchovies
1 piece kelp (10cmx10cm)
¼ green onion
1 teaspoon soy sauce, salt, pepper (for the seasoning and sauce)
Put 2.5 cups of water, the dried anchovies, kelp, green onion, and onion into a pot and bring to a boil.
Once boiling, scoop out the kelp, reduce to medium low heat, and boil for another 15 minutes.
Strain the broth, add the soy sauce, salt, and pepper, and allow it to chill in the refrigerator.
Finely chop the bell pepper and cut the leek into even pieces.
Put cooking oil into the frying pan and lightly stir-fry the bell pepper and leek.
Add salt and pepper to taste.
Bring water to a boil and cook Annie Chun’s Wontons for three minutes.
Place the wontons in ice water to chill.
Place the wontons and pan-fried vegetable in a bowl and pour over the chilled broth.
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