Crispy and Sweet ‘Mandu Gangjeong’ Recipe
Super Simple Snack: How to Make Delicious Mandu Gangjeong
I absolutely love dumplings, so I always have plenty at home! Today, I suddenly craved something spicy and sweet, so I quickly whipped up this ‘Gangjeong’ using the mandu I had. This is a perfect snack for kids or even a great accompaniment for drinks, and it’s incredibly easy to make. Let’s get started!
Main Ingredients
- 24 or more frozen dumplings (mandu)
Sauce Ingredients
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp ketchup
- 2 Tbsp corn syrup (or rice syrup)
- 1 tsp minced garlic
- 30-40 ml water
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp ketchup
- 2 Tbsp corn syrup (or rice syrup)
- 1 tsp minced garlic
- 30-40 ml water
Cooking Instructions
Step 1
First, let’s prepare the delicious sauce for our Gangjeong. In a bowl, combine 2 tablespoons of gochujang, 2 tablespoons of ketchup, 2 tablespoons of corn syrup, and 1 teaspoon of minced garlic. Stir everything together thoroughly with a spoon until well combined. It’s important to mix these ingredients evenly to ensure a smooth sauce.
Step 2
Next, add 30-40 ml of water to the mixed sauce. This water will help prevent the sauce from burning and allow it to cook more smoothly. Stir well again. You can adjust the consistency of the sauce by adding more or less water. If it’s too thick, add a little more water; if it’s too thin, you can simmer it down slightly.
Step 3
Now, let’s get the dumplings ready to cook. Heat a generous amount of cooking oil in a pan over medium-high heat. Add all the frozen dumplings to the pan. It’s best to add the dumplings once the pan is properly heated to prevent them from sticking. Once you hear them sizzling, add a tablespoon or two of water to help them cook through and stay moist.
Step 4
Crucially, cover the pan with a lid! By cooking the dumplings with the lid on over medium heat, the inside will become tender and moist while the outside becomes wonderfully crispy, almost like they’ve been deep-fried. Cook for about 5-7 minutes, or until the dumplings are golden brown and crispy, keeping a close eye on them.
Step 5
Once the dumplings are perfectly crispy, carefully transfer them to a plate or paper towel-lined dish to drain off any excess oil. This step helps the Gangjeong sauce adhere better to the dumplings and results in a cleaner, less greasy finish.
Step 6
Now it’s time to thicken the sauce. Pour all the prepared sauce ingredients into a clean pan (no oil needed) over medium-low heat. Bring the sauce to a gentle simmer. As it heats, it will begin to bubble and thicken nicely.
Step 7
When the sauce has reduced by about half and become nicely thickened, add all the crispy dumplings back into the pan. Quickly toss and stir the dumplings to coat them evenly with the sauce. The key here is to work fast to ensure every dumpling is well-covered.
Step 8
If you prefer a saucier ‘Gangjeong’ with plenty of sauce, you can add the dumplings when the sauce has reduced by slightly less than half. Keep in mind that this method might result in the dumplings being slightly less crispy and more moist, rather than having a distinctly fried coating.
Step 9
Finally, arrange the finished Mandu Gangjeong attractively on a serving plate. Sprinkle with toasted sesame seeds or regular sesame seeds, if desired, for a final flourish. Enjoy your delicious, crispy-on-the-outside, tender-on-the-inside, spicy and sweet Mandu Gangjeong!
