Crispy Vegetable Bibim Mandu (Spicy Mixed Dumplings)
How to Make Delicious Vegetable Bibim Mandu Sauce & Seasoning with Frozen Dumplings
Transform your frozen dumplings, a kitchen staple, and leftover vegetables into a delightful Bibim Mandu! This dish is perfect as a simple snack or a satisfying late-night meal. For an extra crunch, consider adding bean sprouts. Today, we’re sharing a super simple version using cabbage and a few other vegetables. This recipe provides the perfect amount of vegetables to accompany about 8-10 pan-fried dumplings, and the sauce is perfectly balanced when used entirely. If you add bean sprouts, you might want to slightly reduce the cabbage or adjust the sauce quantity accordingly. Let’s get started on making these wonderfully tangy, spicy, and refreshing vegetable mixed dumplings!
Main Ingredients
- 8 frozen dumplings
- 180g cabbage
- 30g carrot
- 10 perilla leaves (깻잎)
Spicy & Tangy Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1 Tbsp maesilcheong (plum extract)
- 1.5 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1 Tbsp maesilcheong (plum extract)
- 1.5 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash the 180g of cabbage and shred it as thinly as possible. Soak the shredded cabbage in cold water for about 5 minutes to enhance its crispiness. Afterward, drain it thoroughly, ensuring all excess water is removed. This step is crucial to prevent the mixture from becoming watery later.
Step 2
Wash and peel the carrot, then julienne it into thin strips, similar in thickness to the shredded cabbage.
Step 3
Wash the 10 perilla leaves thoroughly. Slice them into approximately 1cm thick strips. Gently separate the sliced leaves with your hands to help them absorb the sauce better.
Step 4
Now, let’s prepare the spicy and tangy sauce. In a small bowl, combine 1 Tbsp gochujang, 1 Tbsp gochugaru, 1/2 Tbsp sugar, 1 Tbsp maesilcheong, 1.5 Tbsp vinegar, 1 Tbsp soy sauce, and 1 Tbsp sesame oil. Stir everything together with a spoon until well combined. Your delicious sauce is ready!
Step 5
In a large bowl, combine the drained shredded cabbage, julienned carrot, and sliced perilla leaves. Pour the prepared sauce over the vegetables. Gently toss everything together using your hands or a spatula, ensuring the vegetables are evenly coated with the sauce. Be careful not to overmix, as you want to maintain the crispiness of the vegetables.
Step 6
Pan-fry the 8 frozen dumplings in a moderate amount of oil over medium-low heat until they are golden brown and crispy on both sides. Arrange the fried dumplings attractively on a serving plate. Top generously with the mixed vegetable salad. Finally, sprinkle some sesame seeds over the top for a delightful finish. Enjoy your delicious Vegetable Bibim Mandu right away!
