Seungwoo Dad's Bibim Mandu

• gyoja mandu 1 pack
• cabbage as needed
• carrot a little
• perilla leaves 5~6 leaves
• gochujang 1 tbsp
• vinegar 1 tbsp
• oligodang 1 tbsp
• chicken stock a little
• cooking oil as needed

Recipe 🍳

Cooking tips 💡

• If making the sauce from scratch is too much trouble, you can use store-bought cho-gochujang as a base and just mix in a little chicken stock—it still tastes great.
• Using both oil and water when pan-frying achieves the perfect balance of oil-fried crispiness and steam-cooked moistness.
• The hot juices inside the freshly cooked mandu can burn your mouth, so be careful when eating them together with the vegetables in one bite.

Recommended for 🙋

• ⭐Those who want to experience the fantastic harmony of crunchy, tangy dressed vegetables and savory, crispy pan-fried dumplings.
• ⭐Those who want to quickly whip up a bunsik-style late-night snack at home with ease.
• ⭐Those who want to balance the greasiness of fried dumplings with the refreshing, slightly bitter crunch of perilla leaves and cabbage.