Vibrant Mixed Mandu with Fresh Vegetables
Create ‘Vibrant Mixed Mandu’ – A Perfect Dish for Late Night Snacks, Appetizers, or a Light Meal
While not an everyday dish, this ‘Mixed Mandu’ is something special that comes to mind when a craving strikes. It’s a delightful way to enjoy fresh vegetables alongside delicious dumplings, making it an ideal companion for a cold beer. The combination of crisp vegetables and savory, pan-fried dumplings, all coated in a tangy and spicy sauce, is incredibly satisfying.
Main Ingredients- 9 frozen dumplings
- 3 leaves of cabbage
- 5 perilla leaves (kkaennip)
- A small amount of carrot, julienned
- 1 handful of dried seaweed flakes (gim)
Spicy & Sweet Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp sugar
- A pinch of sesame seeds, crushed
- 1/2 Tbsp corn syrup (oligosaccharide)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp sugar
- A pinch of sesame seeds, crushed
- 1/2 Tbsp corn syrup (oligosaccharide)
Cooking Instructions
Step 1
First, prepare the fresh vegetables that will add crunch and vibrancy to your mixed mandu. Thoroughly wash 3 cabbage leaves under running water, pat them dry, and then thinly slice them into fine strips (julienne). Arrange these on a serving plate.
Step 2
Wash 5 perilla leaves, pat them dry, and julienne them similarly to the cabbage. Add these to the plate with the cabbage. For a touch of color and sweetness, finely julienne a small amount of carrot and add it to the mix. The variety of colors will make the dish visually appealing.
Step 3
Gently toss the prepared cabbage, perilla leaves, and carrot together. Mix them lightly so they are well combined. Doesn’t the vibrant mix of fresh vegetables already look appetizing?
Step 4
Now, let’s create the signature spicy and sweet sauce that is the heart of this dish. In a mixing bowl, combine 1 Tbsp sugar, 1 Tbsp gochugaru (Korean chili flakes), and 2 Tbsp gochujang (Korean chili paste).
Step 5
Next, add 1 Tbsp soy sauce for umami, 2 Tbsp vinegar for a tangy kick, and 1 Tbsp cooking wine (like mirin) to enhance the flavor and reduce any potential ‘pork’ smell from the dumplings.
Step 6
Finally, stir in 1 Tbsp sesame oil for nutty aroma, 1/2 Tbsp corn syrup (oligosaccharide) for a glossy finish and balanced sweetness, and a pinch of crushed sesame seeds for extra flavor.
Step 7
Once all the sauce ingredients are in the bowl, whisk them together with a spoon until well combined and the sauce is smooth. (Tip: You can add a little minced garlic if you like, but it’s perfectly delicious without it too!)
Step 8
Prepare the dumplings, the other star of this dish. Heat a generous amount of oil in a non-stick pan over medium heat. Pan-fry the frozen dumplings, turning them occasionally, until all sides are golden brown and crispy. Dumplings are versatile and rarely fail in any dish, making them a welcome addition to any meal. The crispy texture adds another layer of enjoyment.
Step 9
Once the dumplings are perfectly pan-fried, arrange them beautifully on top of the bed of fresh, julienned vegetables. The colorful presentation of vegetables topped with golden dumplings is truly inviting.
Step 10
Generously drizzle the prepared spicy and sweet sauce all over the dumplings and vegetables. Make sure to coat everything evenly for the best flavor experience.
Step 11
As a final flourish, sprinkle about a handful of dried seaweed flakes (gim) over the dish. The addition of seaweed flakes adds a final layer of savory depth. Now, it’s ready to be mixed and enjoyed!
