Modu Recipes

Seungwoo Dad's Bibim Mandu

A crispy pan-fried dumpling dish served with crunchy vegetables and a secret chicken stock-based seasoning sauce, eaten wrapped together like a ssam.

🙋 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.

Ingredients needed 🛒2 servings

  • 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 🍳

  1. Finely julienne cabbage, carrot, and perilla leaves. Soak in cold water for a while to maximize crunch, then drain and pat dry completely.
  2. Heat a pan with cooking oil. Place the mandu in the pan with the bumpy steam-sealed side (bottom) facing down.
  3. Pour a small amount of water into the pan and immediately cover with a lid. Steam the mandu first to cook the filling through until moist.
  4. When the water has evaporated and you hear a sizzling sound, remove the lid, flip the mandu, and cook the other side until golden and crispy.
  5. In a bowl, mix 1 tbsp gochujang, 1 tbsp vinegar, 1 tbsp oligodang, and a little chicken stock to make the seasoning sauce.
  6. Pour the seasoning sauce over the drained vegetables and toss lightly. Serve with the freshly pan-fried mandu on a plate, arranging them nicely.
  1. Thinly slice cabbage, carrot, and perilla leaves, soak in cold water, and drain to remove moisture.
  2. Add a little water to an oiled pan, cover, and pan-fry the mandu until crispy on the outside and moist inside.
  3. Toss the vegetables with a cho-gochujang sauce made with added chicken stock, and eat wrapped with the pan-fried mandu.

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.

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gyoja manducabbagecarrotperilla leavesgochujangvinegaroligodangchicken stock
Seungwoo Dad's Bibim Mandu | 모두의 레시피