Korean Vegetable Bibim Mandu
Yachae-bibim-mandu combines pan-fried or air-fried dumplings with raw shredded cabbage, lettuce, and cucumber, all tossed in a tangy-spicy dressing of gochujang, vinegar, sugar, and sesame oil. Soaking the vegetables briefly in cold water and draining them well ensures maximum crispness, and tossing half the sauce with the greens first lets the seasoning penetrate evenly. The hot dumplings are placed on top just before serving so their fried shells stay intact against the moisture underneath. Drizzling the remaining sauce over everything ties the dish together with layers of crunch from the wrapper, snap from the vegetables, and a bright, vinegar-lifted heat from the dressing.
Adjust Servings
Instructions
- 1
Thinly slice cabbage, lettuce, and cucumber, chill briefly in cold water, then drain well.
- 2
Combine gochujang, vinegar, sugar, and sesame oil for a sweet-spicy sauce.
- 3
Pan-fry or air-fry dumplings until golden and crispy.
- 4
Toss vegetables with half the sauce and spread on a serving plate.
- 5
Top with hot dumplings, drizzle remaining sauce, and serve immediately.
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