Crispy Jjajang Mandu Jeon (Korean Pan-fried Dumplings)
Easy Jjajang Mandu Jeon Recipe Using Cooked Dumplings
Enjoy these delightful pan-fried dumplings with a wonderfully crispy and chewy texture. Made conveniently with pre-made Jjajang King Dumplings, anyone can easily whip them up in no time. They’re perfect as a satisfying snack or a delightful accompaniment to makgeolli (Korean rice wine). Adding plenty of fresh vegetables makes them even more flavorful and visually appealing.
Mandu Jeon Ingredients
- 10 Jjajang King Dumplings
- A small bunch of chives (scallions or green onions can also be used)
- A little red mini bell pepper (or Cheongyang chili pepper for spice)
Batter Ingredients
- 1.5 Tbsp Korean pancake mix (buchim garu)
- 100ml Water
- 1.5 Tbsp Korean pancake mix (buchim garu)
- 100ml Water
Cooking Instructions
Step 1
First, let’s prepare the batter for the Mandu Jeon. In a bowl, combine 1.5 Tbsp of Korean pancake mix and 100ml of water. Whisk well until smooth and free of lumps. Ensuring a lump-free batter is key for a nice texture.
Step 2
Next, prepare the vegetables that will add flavor and color to your Mandu Jeon. Wash the chives and cut them into 2-3 cm lengths. Finely chop the red mini bell pepper after removing the seeds. You can substitute with scallions or green onions, or for a spicy kick, finely chop some Cheongyang chili peppers.
Step 3
Now, we’ll lightly pan-fry the dumplings. Heat a generous amount of cooking oil in a frying pan over medium-low heat. Place the Jjajang King Dumplings and lightly fry them until they get a little color. This step helps to make the dumpling exterior extra crispy. (If you’re short on time, you can skip this step and use the dumplings directly.)
Step 4
After placing the dumplings in the pan, gently move them around, frying all sides until they are lightly golden brown. Maintain a low heat throughout this process to prevent the dumplings from burning and to allow them to cook through gently.
Step 5
Once the dumplings are lightly fried, cover the pan with a lid and cook for about 3-5 more minutes. It’s okay if the dumplings are not 100% cooked through at this stage. They will finish cooking and become moist when pan-fried with the batter.
Step 6
When the dumplings are somewhat cooked, pour the prepared pancake batter into the empty spaces between the dumplings. Make sure to fill all the gaps evenly to create a nicely shaped Mandu Jeon.
Step 7
Arrange the prepared chives and bell pepper (or your chosen vegetables) attractively over the batter. Once the vegetables are added, cover the pan again and continue to cook over low heat for about 10 minutes. Keep a close eye on the heat to prevent burning.
Step 8
Finally, check if the batter is fully cooked. Gently shake the pan; if the Mandu Jeon moves freely, it’s ready! Transfer to a plate and enjoy while warm.
