Korean Vegetable Bibim Mandu
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Ice-cold shredded cabbage, lettuce, and cucumber sit under hot, crisp frozen dumplings, mixing two temperatures and two kinds of crunch in every forkful.
Read more
The dressing of gochujang, vinegar, sugar, and sesame oil tastes sweet, sour, and spicy all at once. The dumplings are store-bought frozen ones, and they go on just before eating so they stay crisp.
Ingredients
Instructions
- 1
Thinly slice 120 g cabbage, 60 g lettuce, and 70 g cucumber into easy bite-size pieces.
Soak them in cold water for about 5 minutes so they firm up and stay crisp.
- 2
Lift the vegetables from the water and drain them very well.
If water clings to the leaves, the dressing will thin out, so shake them gently in a colander until the surface looks dry.
- 3
Mix 1.5 tablespoons gochujang, 1 tablespoon vinegar, 2 teaspoons sugar, and 1 teaspoon sesame oil.
Stir until the sugar grains disappear and the dressing looks smooth and glossy.
- 4
Preheat a pan or air fryer, then cook 12 dumplings in a single layer.
Keep cooking until the wrappers turn golden and the edges feel firm, turning as needed so one side does not darken too fast.
- 5
Put the drained vegetables in a large bowl with half of the dressing and toss lightly.
Mix only briefly so the lettuce does not wilt, then spread the seasoned vegetables broadly on a serving plate.
- 6
Place the hot dumplings on the dressed vegetables right away and drizzle the remaining sauce over the top.
Serve immediately, before the crisp wrappers absorb moisture from the vegetables underneath.
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