Savory Mandu-Don (Dumpling Rice Bowl)
[One-Bowl Meal] A Simple and Delicious Mandu-Don Made with Dumplings Instead of Pork Cutlet!
Enjoy a delightful one-bowl meal! This recipe uses Bibigo Hansum Mandu (dumplings) as a quick and tasty alternative to pork cutlet, paired with mentsuyu for a satisfying rice bowl. Perfect for a busy day!
Basic Ingredients- 2 Hansum Mandu (dumplings)
- 1/4 Onion (thinly sliced)
- 1/3 Green Onion (finely sliced)
- 1 Egg
- 2.5 Tbsp Mentsuyu (Japanese dipping sauce)
- 7 Tbsp Water
- 1 bowl Warm Rice
- 1-2 Tbsp Cooking Oil
- 0.5 Tbsp Sesame Seeds
- 0.5 Tbsp Dried Seaweed Flakes (Kimgaru)
Cooking Instructions
Step 1
First, prepare your ingredients. Thinly slice the onion and finely slice the green onion.
Step 2
Heat 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the Hansum Mandu and pan-fry until golden brown on both sides. This step enhances the dumpling’s flavor.
Step 3
In the same pan, add the sliced onions and sauté until they become slightly translucent, being careful not to burn them. Once the onions are lightly cooked, add 7 tablespoons of water and 2.5 tablespoons of mentsuyu. Bring to a simmer, then add the pan-fried dumplings and cook for about 1 minute over medium-low heat, allowing the dumplings to absorb the sauce.
Step 4
Serve the warm rice in a bowl and top it with the cooked dumplings and onions. Now, it’s time to add the egg to make it moist and tender. For a wonderfully soft texture, gently whisk only the egg yolk. Reduce the heat to low and pour the egg yolk over the dumplings and onions in the pan.
Step 5
Add the sliced green onions to the pan and immediately cover it with a lid. Let it cook for about 1 minute using residual heat. This ensures the egg cooks gently without becoming rubbery, resulting in a beautifully moist Mandu-Don. Cooking with residual heat is the secret to its moistness!
Step 6
Finally, sprinkle with sesame seeds and dried seaweed flakes to complete this wonderful Mandu-Don! Enjoy your delicious meal.
