Crispy Pan-Fried Dumplings with Fresh, Crunchy Vegetables: Bibim Mandu
The Perfect Appetizer to Boost Your Appetite: Bibim Mandu Recipe
Hello everyone! This is ‘Babsim is National Power,’ your guide to delicious home cooking. We all love pan-fried dumplings, right? Bibim Mandu, which combines crispy fried dumplings with a vibrant mix of fresh vegetables, is a fantastic dish that cuts through the richness of the dumplings while ensuring you get your daily dose of greens – it’s a win-win! Today, we’ll be making Bibim Mandu that’s sure to awaken your taste buds. Get ready for a delightful culinary experience!
Main Ingredients- 10 frozen dumplings
- 1 large cabbage leaf (approx. 50g)
- 4 perilla leaves (kkaennip)
- 1/2 small carrot (approx. 30g), julienned
- 3 lettuce leaves
- 1/2 small onion (approx. 40g)
- 1 cheongyang chili pepper (optional, for spice)
- Cooking oil, enough for pan-frying
Spicy & Sweet Bibim Sauce- 75g Gochujang (Korean chili paste) mixed with vinegar and sugar (approx. 5 Tbsp)
- 1 Tbsp sugar (granulated)
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (optional, to taste)
- 75g Gochujang (Korean chili paste) mixed with vinegar and sugar (approx. 5 Tbsp)
- 1 Tbsp sugar (granulated)
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (optional, to taste)
Cooking Instructions
Step 1
First, preheat a frying pan over medium heat. Once the pan is warm, add a generous amount of cooking oil. Place the frozen dumplings in the pan and fry them until they are golden brown and crispy on both sides. This should take about 5-7 minutes. For an extra crispy texture, you can lower the heat and fry them slowly.
Step 2
Thoroughly wash all the vegetables under running water and pat them completely dry with paper towels. Coarsely chop the lettuce and perilla leaves into bite-sized pieces. Finely julienne the carrot, cabbage, and onion – the thinner the strips, the better they will absorb the sauce and the more pleasant the texture. If you like a spicy kick, finely slice the cheongyang chili pepper diagonally. (Tip: For added crunch, you can blanch bean sprouts and add them to the mix!)
Step 3
Combine all the prepared vegetables in a mixing bowl and toss them gently. Mixing the vegetables beforehand helps them stay fresh until you’re ready to dress them.
Step 4
Now, let’s make the delicious Bibim sauce! In a separate bowl, combine 75g of ‘gochujang’ (which is typically a pre-made sweet and spicy sauce, similar to ‘cho-gochujang’), 1 tablespoon of sugar, and 1/2 tablespoon of sesame oil. Stir well until everything is thoroughly combined. (Pro-tip: Adjust the amount of sugar to control the sweetness. Using granulated sugar is recommended over liquid sweeteners like corn syrup or rice syrup, as it helps maintain the sauce’s consistency.)
Step 5
Arrange your serving plate or bowl attractively. Pile the julienned vegetables in the center. Then, artfully place the crispy pan-fried dumplings around the edge of the vegetables. Start by drizzling about 3 tablespoons of the Bibim sauce over the vegetables. You can add more sauce according to your personal preference, or serve extra on the side for dipping. Enjoy the wonderful combination of fresh vegetables, crispy dumplings, and the savory, tangy sauce!
