Crispy Mandu Gangjeong: A Special Half-and-Half Recipe
Making Mandu Gangjeong with Kimchi Mandu & Pork Mandu: Sweet & Spicy Half & Fried Half!
While dakgangjeong (chicken gangjeong) is delicious, we’ve created a unique twist with mandu gangjeong! We made it with half kimchi mandu and half pork mandu, offering both a sweet & savory sauce version and a crispy fried version. Let’s start making this delightful mandu gangjeong together!
Basic Ingredients
- Cooking oil, appropriate amount
- 8 Kimchi Mandu (dumplings)
- 8 Pork Mandu (dumplings)
Cooking Instructions
Step 1
Prepare all the ingredients needed for making Mandu Gangjeong! It’s best to have both kimchi and pork mandu ready to enjoy a variety of flavors.
Step 2
Add a generous amount of cooking oil to a wide frying pan and heat over medium heat. This prepares the pan for frying the mandu.
Step 3
Place both kimchi mandu and pork mandu in the heated pan and pan-fry them until golden brown. It’s important to fry the mandu until the skin is slightly crispy.
Step 4
While the mandu are frying, prepare the crushed peanuts to sprinkle on top of the sweet and spicy mandu gangjeong. Place peanuts in a plastic bag and crush them to your desired size using a rolling pin or similar object.
Step 5
Flip the mandu occasionally and ensure they are evenly browned to a delicious golden-brown color. This frying step will make the exterior extra crispy.
Step 6
Separate the fried mandu into two portions: 4 kimchi mandu and 4 pork mandu on one side. We will now turn these into sweet & spicy mandu gangjeong and fried mandu gangjeong.
Step 7
To make the sweet & spicy sauce, combine 3 Tbsp ketchup, 1 Tbsp gochujang, 1 Tbsp minced garlic, 1 Tbsp sugar, and 1 Tbsp oligodang in a clean frying pan. This is the secret sauce for a balanced flavor!
Step 8
Simmer the sauce mixture over low heat for about 1 minute. The sauce will thicken slightly, and the flavors will meld together. Be careful not to overcook, as it can burn.
Step 9
Add 4 kimchi mandu and 4 pork mandu to the prepared sauce. Gently toss the mandu to coat them evenly with the sauce. It’s crucial to mix them carefully to prevent them from breaking.
Step 10
Continue to toss the sauced mandu in the pan for only 1-2 minutes. This allows the sauce to adhere well without burning. And just like that, your sweet & spicy mandu gangjeong is ready!
Step 11
Now, let’s make the crispy fried mandu gangjeong. Turn the heat to low and pour enough cooking oil into a deep frying pan to generously cover the mandu. Let the oil heat up.
Step 12
Prepare the coating for the fried mandu. Place pajeon mix, egg wash, and panko breadcrumbs in separate shallow bowls or plates. We’ll coat the mandu in this order.
Step 13
First, coat the pan-fried mandu (those not set aside for the sauce) thoroughly with the pajeon mix. Gently shake off any excess powder.
Step 14
Next, dip the pajeon-coated mandu into the egg wash, ensuring they are fully covered. Let any excess drip off.
Step 15
Finally, coat the mandu with panko breadcrumbs. Gently press the breadcrumbs onto the mandu to ensure they adhere well, creating an extra crispy texture.
Step 16
Carefully place the coated mandu into the heated cooking oil. Fry them, making sure they don’t stick together, by giving them some space in the pan.
Step 17
Fry the mandu for about 3-4 minutes, or until they turn a beautiful golden brown and are perfectly crispy. Remove the fried mandu and place them on paper towels to drain excess oil. Your crispy fried mandu gangjeong is now complete!
Step 18
Voila! Your sweet & spicy mandu gangjeong and crispy fried mandu gangjeong are ready! Presenting them together on one plate makes for a visually appealing dish.
Step 19
Sprinkle the crushed peanuts generously over the sweet & spicy mandu gangjeong for added texture and nutty flavor. The crunch of the peanuts is a delightful accent.
Step 20
For the fried mandu gangjeong, drizzle a little mustard sauce over two pieces, according to your preference. Mustard sauce cuts through the richness and adds a unique zest.
Step 21
I tried the fried mandu gangjeong first! They are incredibly crispy on the outside and tender on the inside – the texture is fantastic! Especially when the kimchi mandu was coated and fried, the spicy kick combined with the crispiness was uniquely delicious. The mustard sauce paired wonderfully!
Step 22
Now, it’s time to taste the sweet & spicy mandu gangjeong.
Step 23
Hoping for pork mandu, and yes, it was pork mandu! The sweet & spicy sauce tastes just like the popular seasoned chicken sauce, but with pork mandu, it’s a whole new world of flavor! The combination of the sweet, savory sauce and the pork mandu is absolutely divine. You must try making this!
