Description
Unlock the secrets to amazing Bibim Mandu. This comprehensive guide reveals how to achieve perfectly crispy Korean potstickers and a balanced, sweet-spicy salad. Cook like a pro today!
Ingredients
Scale
- 14 pieces frozen dumplings (180–500 g / 6–17 oz)
- 4 lettuce leaves (40 g), thinly sliced
- 35 g cabbage, thinly sliced
- 1/2 Lebanese cucumber (65 g), julienned
- 1/4 carrot (25 g), peeled, julienned
- Some cooking oil (e.g., rice-bran oil)
- 1/4 cup water
- 1.5 Tbsp Korean chili paste (gochujang)
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
- Wash and prepare all vegetables as directed.
- In a small bowl, whisk gochujang, rice vinegar, soy sauce, honey, raw sugar, sesame oil, and toasted sesame seeds to form the dressing.
- Heat a skillet over medium heat with a little oil. Arrange frozen dumplings flat-side down; cook 1 minute until bottoms start to brown.
- Add 1/4 cup water, cover, reduce heat, and steam until water evaporates. Uncover, drizzle a touch more oil, and cook until dumplings are crisp and golden, about 4 minutes more. Let cool slightly.
- In a large bowl, combine lettuce, cabbage, cucumber, carrot, and warm dumplings. Drizzle with dressing and toss just before serving.
- For extra-crisp presentation, dress only the vegetables, mound them center-plate, and ring the dumplings around the edge.
Notes
Cook dumplings straight from frozen—no thawing needed.
Adjust the amount of gochujang to suit your heat preference.
Air-fry the dumplings instead of pan-frying for an even lighter crunch.
- Prep Time: 5
- Cook Time: 10
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 137
- Sugar: 12
- Sodium: 377
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 0