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77 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.

A super-fast 5-minute tteok mandu guk that uses crushed soup dumplings in plain water instead of a separate broth

Baek Jong-won's Beef Tteok-Mandu-guk, which achieves a rich and deep meat broth flavor by thoroughly stir-frying beef in sesame oil and cooking oil, without using beef bone broth.

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.