Crispy & Saucy Delight: Kkanpung Mandu
Crispy & Saucy Delight: Kkanpung Mandu
Spicy-Sweet Kkanpung Mandu Recipe: Master the Kkanpung Sauce in 5 Minutes! Perfect for Parties and Special Occasions!
Want to elevate your frozen dumplings into something extraordinary? Discover the magic of ‘Kkanpung Mandu,’ a dish bursting with spicy and sweet flavors that will have you reaching for more! The perfect balance of crispy dumplings and a luscious, savory sauce makes this a must-try.
Main Ingredients- 10 frozen dumplings
- 1/4 onion
- 1/4 carrot
- 3 Tbsp scallions (chopped)
- 1 red chili pepper
- 1 green chili pepper
- 3 Tbsp grapeseed oil (for frying)
Kkanpung Sauce- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp Cheongju (rice wine/cooking wine)
- 1/4 tsp ginger powder
- Pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp Cheongju (rice wine/cooking wine)
- 1/4 tsp ginger powder
- Pinch of black pepper
Cooking Instructions
Step 1
First, heat a generous amount of grapeseed oil in a wide pan over medium heat. Add the 10 frozen dumplings and pan-fry them until golden brown and crispy on all sides. Ensuring a good crisp is key to delicious Kkanpung Mandu. While the dumplings are frying, prepare the ingredients for the Kkanpung sauce.
Step 2
In a separate pan, heat 3 tablespoons of grapeseed oil over medium heat. Once the oil is shimmering, it’s ready to sauté the aromatics.
Step 3
Thinly slice 1/4 of an onion. The onion will add sweetness and texture to the sauce.
Step 4
Chop the scallions finely until you have about 3 tablespoons. Scallions add a wonderful aromatic quality when sautéed.
Step 5
Prepare 1/2 tablespoon of minced garlic. Garlic can burn quickly, so it’s best to add it after the other vegetables have softened slightly.
Step 6
Add the minced garlic and 1 tablespoon of gochugaru to the pan. Sauté over low heat for about 1 minute, stirring constantly to prevent burning. This step blooms the chili flakes, releasing their vibrant flavor and aroma.
Step 7
Finely julienne 1/4 of a carrot. Carrots add a lovely color and a slight crunch.
Step 8
Slice 1 red chili pepper and 1 green chili pepper diagonally. These add a touch of heat and visual appeal. Feel free to adjust the amount based on your spice preference.
Step 9
Now, let’s add the Kkanpung sauce ingredients to the pan. Start with 1 tablespoon of soy sauce.
Step 10
Add 1 tablespoon of oyster sauce. Oyster sauce provides a rich umami depth, making the sauce incredibly savory.
Step 11
Stir in 2 tablespoons of sugar. The sugar balances the saltiness and spice, creating a harmonious flavor profile.
Step 12
Pour in 2 tablespoons of Cheongju (rice wine or cooking wine). This helps to deglaze the pan and adds a subtle complexity while reducing any raw ‘off’ flavors.
Step 13
Add 1/4 teaspoon of ginger powder for a hint of warmth and a classic Kkanpung flavor note.
Step 14
Finally, sprinkle in a pinch of black pepper. Stir everything together until well combined. Let the sauce simmer for a moment until it slightly thickens.
Step 15
Add the crispy fried dumplings to the prepared Kkanpung sauce. Toss quickly to coat each dumpling evenly with the glossy sauce. It’s important to do this over high heat for a short time to maintain the dumplings’ crispiness. Your delicious Kkanpung Mandu is now ready!
Step 16
For an extra delightful meal, consider serving with fresh greens. I’ve enjoyed it with baby greens, but crisp lettuce, romaine lettuce, thinly sliced onion, or bell peppers would also be fantastic additions. Of course, it’s absolutely delicious on its own too!
Step 17
Wishing you a happy and delicious meal today! 😊
