Crispy Fried Gganpung Mandu (Korean Sweet & Sour Dumplings)
Quick & Easy Gganpung Mandu Recipe – Perfect for a Refreshing Drink!
On those sweltering hot days when all you want is a cold beer, here’s a quick and easy Gganpung Mandu recipe you can whip up in no time. These dumplings are perfectly crispy on the outside and tender on the inside, coated in a delicious sweet, sour, and slightly spicy sauce. It’s an ideal snack or appetizer that’s simple to make!
Main Ingredients- 10 Mandu (dumplings – any type works: gyozas, boiled dumplings, pan-fried dumplings)
Gganpung Sauce Ingredients- 4 Tbsp Water
- 3 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- A pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 1/2 Red Chili Pepper, minced
- 1/2 Green Chili Pepper, minced
- 4 Tbsp Water
- 3 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- A pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 1/2 Red Chili Pepper, minced
- 1/2 Green Chili Pepper, minced
Cooking Instructions
Step 1
Fry the mandu until golden brown and crispy. You can use any kind of mandu – gyoza, boiled, or pan-fried – they all work wonderfully. Ensure they are fried long enough to achieve a satisfying crispiness on the outside while keeping the inside warm and tender. Frying at the right oil temperature will enhance the flavor and texture.
Step 2
Now, let’s prepare the Gganpung sauce. In a small bowl, combine 4 tablespoons of water, 3 tablespoons of vinegar, 2 tablespoons of sugar, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, a pinch of black pepper, 1 tablespoon of minced garlic, and the minced red and green chili peppers. Mix everything well. You can use this sauce as is, or for a richer flavor, gently simmer it in a pan until slightly thickened.
Step 3
Arrange the freshly fried mandu attractively on a serving plate.
Step 4
Here comes the fun part: are you a ‘pourer’ or a ‘dipper’? I personally prefer the ‘pourer’ style (which we call ‘bumuk’ in Korean), so I generously drizzled the Gganpung sauce over the fried mandu. Coating the crispy dumplings with the sauce creates a delightful blend of textures and flavors. If you prefer ‘dip-pak’ (‘jjimok’), you can simply serve the sauce on the side for dipping. Enjoy!
