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40 recipes found.

A super simple mandu jeongol that uses a few crushed frozen dumplings as a base for the broth, creating a deep and rich flavor without needing a separate stock.

Crispy pan-fried dumplings with a snow-like, crunchy wing made by pouring a batter of flour, oil, and water in a golden ratio over frozen dumplings.

A simple Chinese-style potsticker that transforms frozen or leftover steamed dumplings into crispy snowflake-like wings by pouring a flour-water mixture over them.

Crispy fried frozen dumplings are simmered in a sweet, sour, and spicy sauce with Cheongyang peppers, creating a sophisticated Chinese dish.

A super simple tteok mandu guk that creates a rich broth without needing to make stock separately—just crush frozen dumplings to extract deep flavor.

A hangover remedy tofu ramen that uses the filling from frozen dumplings as a rich meat topping and broth base, enhancing the depth of flavor.

A 5-minute dumpling hot pot that uses anchovy kalguksu instant noodles as a base, with fish sauce and chicken stock powder for a deep, refreshing broth.

A super-simple pojangmacha-style janchi-guksu that comes together in just 5 minutes using dasida, tuna extract, and the kick of sour kimchi—no need to make a separate broth.

A moist-style kkakdugi fried rice made by mashing well-fermented altari kimchi and mini frozen dumplings for extra savory depth

A quick one-person spicy and rich tteok-manudo guk made with gochujang base, prepared using only scissors—no knife or cutting board required.

Maximizing flavor by sautéing gochujang and ssamjang in oil, then bursting frozen dumplings to create rich, savory chunks in a nutty, spicy stew

Sauté gochujang and ssamjang in oil to create a base, then simmer frozen dumplings until thick and hearty—this comforting rice dish fills you up on cold days.