Quick and Easy Bibim Mandu (Mixed Dumplings) with Fridge Staples
Quick and Easy Bibim Mandu (Mixed Dumplings) with Fridge Staples
Don’t let those leftover vegetables and frozen dumplings go to waste! This recipe transforms them into a delightful and simple meal or snack. Enjoy the fun of mixing everything together with a sweet and spicy sauce.
Main Ingredients- 1/4 Onion
- Small amount of Carrot
- Small amount of Celery
- 1/4 Bell Pepper
- 1 serving of Somyeon noodles
Sauce Ingredients- 2 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Sesame Oil
- 1 Tbsp Sugar
- 1.5 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar (for adjusting sweetness)
- 1 Tbsp Sesame Oil
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Ground Nuts (optional)
- 2 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Sesame Oil
- 1 Tbsp Sugar
- 1.5 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar (for adjusting sweetness)
- 1 Tbsp Sesame Oil
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Ground Nuts (optional)
Cooking Instructions
Step 1
First, bring a pot of water to a rolling boil with 1 tablespoon of salt. Once boiling, add the somyeon noodles. When the water reboils, add about half a cup of cold water. Repeat this process 2-3 times for perfectly chewy noodles. Drain the cooked noodles and rinse them under cold running water, gently rubbing to remove excess water and starch. In a bowl, combine the drained noodles with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and 1 tablespoon of sugar. Mix well to coat the noodles.
Step 2
Prepare the vegetables you have in your refrigerator, such as onion, carrot, celery, and bell pepper. Wash them thoroughly, pat dry, and then julienne them into bite-sized pieces. This will add a wonderful refreshing crunch to your bibim mandu.
Step 3
Place the frozen dumplings in the microwave and heat for about 3 minutes to thaw. Heat a generous amount of oil in a frying pan over medium heat. Pan-fry the thawed dumplings until they are golden brown and crispy on all sides. Once cooked, lightly drain any excess oil on paper towels and arrange them on a serving plate.
