Bibim Mandu Recipe & Video
Hey everyone! Today, I’m excited to share one of my favorite Korean dishes, Bibim Mandu. This delightful dish combines crispy fried dumplings with a vibrant mix of fresh veggies and a sweet & spicy gochujang sauce. If you love dumplings, you have to try this twist!
Have You Ever Tried Bibim Mandu? 🥟
I first tried Bibim Mandu in my early twenties when I moved to Seoul. I’m not sure if it was newly developed at that time or if I just hadn’t encountered it in my rural hometown, Paju.
Bibim Mandu is a delightful dish where you mix crunchy cabbage and various vegetables with a sweet & sour gochujang sauce and then combine it with crispy fried dumplings. The combination of fresh, crunchy vegetables, crispy mandu, and the gochujang sauce is so delicious! 😋
If you usually dip your dumplings in soy sauce, give this a try! You can use any dumplings you like. 🥟❤️
Check out some of my dumpling recipes if you’d like to make a homemade version instead of store-bought dumplings!
Juicy Pork & Shrimp Dumplings
Tap Here For Juicy Pork & Shrimp Dumplings Recipe!
Korean Beef Mandu
Tap Here For Korean Beef Mandu!
Vegetarian Gyoza
Tap Here For Vegetarian Gyoza!
Health Benefits of Cabbage and Other Veggies:
- Cabbage: Packed with vitamins C and K, cabbage is great for your immune system and bone health. It’s also high in fiber, which aids digestion. Powerful veggie for gut health!
- Carrot: Rich in beta-carotene, carrots promote good vision and boost your immune system.
- Garlic: Known for its immune-boosting properties, garlic adds a punch of flavor and health benefits.
Combining these vegetables not only adds color and texture to your dish but also enhances the nutritional profile, making Bibim Mandu a healthy and delicious meal.
Ingredients
Sauce:
- 2 tbsp gochujang
- 1 tbsp gochugaru (optional)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (Kikoman Organic)
- 1 tbsp agave nectar or 1 1/2 tbsp sugar
- 1 tbsp sesame seeds
Fried Mandu:
- 2 tbsp cooking oil (I used avocado oil)
- 14 to 16 frozen or fresh dumplings, pan-fried or air-fried
Veggies:
- 1/2 small green cabbage, sliced
- 1/8 small red cabbage, sliced
- A few leaves kkaetnip, sliced (optional)
- 1 small carrot, julienned
- 1 red chili, julienned (optional)
- 1 Serrano or jalapeno, julienned
- 3 cloves garlic, chopped
Feel free to add any other veggies you like, such as sliced red onion, cucumber, zucchini, lettuce, etc.
Instructions
Make the Sauce:
Combine all the sauce ingredients in a small mixing bowl and set aside. You can make a larger batch of this sauce and keep it in the fridge for future use. It’s also delicious with bibim guksu; just add garlic, sesame oil, and more sesame seeds to taste. (Adding sesame oil and seeds later keeps the sauce fresh for longer.)
Cook the Mandu:
Pan-Frying:
-
- Heat a large skillet over medium-high heat and add the cooking oil, swirling to coat the pan. Place the frozen mandu (dumplings) in the skillet, making sure they are not touching each other.
- Fry until all sides are golden brown and crispy and the inside is fully cooked, about 5 to 7 minutes, turning occasionally.
Air-Frying:
-
- Lightly spray oil on the surface of the mandu. Air fry the mandu at 370°F (188°C) for 10-12 minutes. Halfway through cooking (around the 5-6 minute mark), shake the basket or flip the mandu to ensure they cook evenly and become crispy on all sides.
Assemble the Dish:
Combine all the veggies and the sauce in a large bowl.
Arrange the salad and fried mandu on a serving plate. Garnish with sesame seeds, and enjoy!
Do you still want to know how to use frozen mandu?
Check out my Mandu Jeongol recipe!
I hope you enjoy making and eating this Bibim Mandu as much as I do! Remember to check out the video for a step-by-step guide. Try this recipe, and let me know how you like it in the comments below. Happy cooking!
Bibim Mandu Recipe
- Total Time: 20 mins
- Yield: 4 1x
Description
Bibim Mandu is a delightful dish where you mix crunchy cabbage and various vegetables with a sweet & sour gochujang sauce and then combine it with crispy fried dumplings. The combination of fresh, crunchy vegetables, crispy mandu, and the gochujang sauce is so delicious! 😋
Ingredients
Sauce:
- 2 tbsp gochujang
- 1 tbsp gochugaru (optional)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (Kikoman Organic)
- 1 tbsp agave nectar or 1 1/2 tbsp sugar
- 1 tbsp sesame seeds
Fried Mandu:
- 2 tbsp cooking oil (I used avocado oil)
- 14 to 16 frozen or fresh dumplings, pan-fried or air-fried
Veggies:
- 1/2 small green cabbage, sliced
- 1/8 small red cabbage, sliced
- A few leaves kkaetnip, sliced (optional)
- 1 small carrot, julienned
- 1 red chili, julienned (optional)
- 1 Serrano or jalapeno, julienned
- 3 cloves garlic, chopped
Feel free to add any other veggies you like, such as sliced red onion, cucumber, zucchini, lettuce, etc.
Instructions
- Make the Sauce:
Combine all the sauce ingredients in a small mixing bowl and set aside. You can make a larger batch of this sauce and keep it in the fridge for future use. It’s also delicious with bibim guksu; just add garlic, sesame oil, and more sesame seeds to taste. (Adding sesame oil and seeds later keeps the sauce fresh for longer.) - Cook the Mandu:
Pan-Frying: Heat a large skillet over medium-high heat and add the cooking oil, swirling to coat the pan. Place the frozen mandu (dumplings) in the skillet, making sure they are not touching each other. Fry until all sides are golden brown and crispy and the inside is fully cooked, about 5 to 7 minutes, turning occasionally.Air-Frying: Lightly spray oil on the surface of the mandu. Air fry the mandu at 370°F (188°C) for 10-12 minutes. Halfway through cooking (around the 5-6 minute mark), shake the basket or flip the mandu to ensure they cook evenly and become crispy on all sides. - Assemble the Dish:
Combine all the veggies and the sauce in a large bowl. Arrange the salad and fried mandu on a serving plate. Garnish with sesame seeds, and enjoy!
- Prep Time: 13 mins
- Cook Time: 7 mins
