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1
Whisk together soy sauce, gochujang, vinegar, garlic, ginger, sugar, and 1 1/2 teaspoons of the sesame oil in a medium bowl; reserve 1 1/2 tablespoons of mixture. Add beef and scallions to remaining soy sauce mixture; stir to combine.
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2
Heat canola oil in a small skillet over medium until hot, about 3 minutes. Add red pepper; remove from heat. Let stand 5 minutes. Whisk in reserved 1 1/2 tablespoons soy sauce mixture.
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3
Working with 1 wrapper at a time, place wrapper on a work surface (keep remaining wrappers covered to prevent drying). Moisten edges of wrapper with water, and spoon about 1 tablespoon of the filling into center. Bring 2 opposite corners together; pinch points together to seal. Bring remaining 2 corners to center; pinch to seal. Pinch 4 edges together to seal. Place dumpling on a baking sheet lined with parchment paper. Repeat with remaining wrappers and filling.
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4
Heat a large nonstick skillet over medium-high. Add 2 teaspoons of the sesame oil; swirl to coat. Arrange 12 dumplings in skillet; cook until well browned on bottom, about 2 minutes. Add 1/3 cup water to skillet; cover, and cook 4 minutes. Uncover, and cook 1 minute, or until liquid evaporates. Transfer dumplings to a plate, and cover to keep warm. Repeat procedure with remaining 2 teaspoons sesame oil, remaining 12 dumplings, and remaining 1/3 cup water. Drizzle dumplings with crushed red pepper oil mixture, and sprinkle with scallions and sesame seeds.
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5
is a Korean fermented chile paste with a piquant flavor that is growing in global popularity, and can be found on the ethnic aisle of many supermarkets. You can also find this versatile condiment at your local Asian market; however, Sriracha can be substituted if need be.
