Modu Recipes

Seungwoo Dad's Wanggyoja Samgak Gimbap

A triangular gimbap made by wrapping crispy pan-fried dumplings in savory rice, brushed with a rich doenjang sauce and lightly grilled.

🙋 Recommended for

  • ⭐ Those looking for a unique meal using frozen dumplings
  • ⭐ Those who want to enjoy the savory umami of a rich doenjang sauce

Ingredients needed 🛒1 servings

  • 1 instant rice bowl
  • 1 frozen dumpling (wanggyoja)
  • 1 tablespoon sesame oil
  • 1 teaspoon chicken stock
  • some toasted sesame seeds
  • 1 tablespoon cooking oil
  • 1 teaspoon doenjang
  • 1 teaspoon oligodang
  • 1 sheet seasoned gim

Recipe 🍳

  1. Add 1 tablespoon of cooking oil and 1 tablespoon of water to a frying pan. Place the frozen dumpling on top and cover with a lid.
  2. Cook over medium heat for about 5 minutes until the outside is crispy and the inside is moist.
  3. While the dumpling is cooking, mix rice, 1 tablespoon of sesame oil, 1 teaspoon of chicken stock, and toasted sesame seeds in a bowl to make seasoned rice.
  4. In a small bowl, combine doenjang and oligodang in a 1:1 ratio to make the grilling sauce.
  5. Spread the seasoned rice on a flat surface, place the cooked dumpling in the center, and wrap into a triangular shape.
  6. Place the triangular rice ball on a frying pan, lightly brush the surface with the doenjang sauce, and pan-fry both sides until golden brown for aroma.
  7. Wrap a strip of gim around the bottom of the grilled rice ball for easy handling.
  1. Add oil and water to a pan, place the dumpling, cover, and cook for 5 minutes until crispy outside and moist inside.
  2. Season rice with sesame oil, chicken stock, and sesame seeds, wrap the dumpling into a triangle.
  3. Brush the rice ball with a mixture of doenjang and oligodang, then lightly pan-fry.

Cooking tips 💡

  • When cooking frozen dumplings, add a little water and cover with a lid. The steam will cook the inside thoroughly without thawing, while the bottom becomes crispy.
  • After brushing with the doenjang sauce, be careful as the seasoning can burn easily. Keep the heat low or just sear briefly to infuse flavor.

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