Spicy and Tangy Vegetable Bibim Mandu
Spicy and Tangy Vegetable Bibim Mandu
How to Make Vegetable Bibim Mandu, Perfect for Snacks or Late-Night Meals
When you make it this way, you won’t need any other snacks! This dish offers a delightful combination of fresh, crisp vegetables and savory pan-fried dumplings.
For the Bibim Vegetables- 1/4 head of cabbage, thinly sliced
- A small bunch of chives, cut into 3-4 cm lengths
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Vinegar
- 1 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 1 Tbsp Oligodang (adjust for sweetness, to taste)
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
Let’s get started with the golden recipe for delicious Vegetable Bibim Mandu. We’ll make this easy and satisfying dish together at home!
Step 2
First, prepare your mandu. Lightly grease a frying pan with oil. Pan-fry the mandu on both sides until they are golden brown and wonderfully crispy. Crispy dumpling skin is key to the delightful texture of bibim mandu.
Step 3
Now, it’s time to make the bibim vegetable topping that will perfectly complement the mandu. In a mixing bowl, combine the thinly sliced cabbage (1/4 head) and the chives cut into 3-4 cm lengths. Add 1 Tbsp of gochujang, 1 Tbsp of gochugaru, 1 Tbsp of vinegar, 1 Tbsp of oligodang, and another 1 Tbsp of oligodang for extra sweetness. Finish with a sprinkle of sesame seeds for a nutty aroma.
Step 4
Once all the dressing ingredients are in the bowl, gently mix them with your hands or chopsticks. Don’t overmix; you want the vegetables to retain some of their crispness. The cabbage and chives will slightly soften, creating a wonderfully tangy, sweet, and spicy vegetable mix.
Step 5
Arrange the crispy pan-fried mandu on a serving plate. Generously top them with the freshly mixed bibim vegetables. Look at that vibrant, appetizing presentation! This Vegetable Bibim Mandu is delicious on its own, but it’s even better enjoyed with a cold beer or makgeolli (Korean rice wine).
