Bibim Mandu
Food
비빔만두
Many cultures have their own versions of dough wrapped around with filling. In Korea it is called mandu which is made with thin wrapper filled with various ingredients, including vegetables and meat. They can be served through various cooking methods, such as steaming, boiling, or frying.
INGREDIENTS
- 8 Korean frozen dumplings (mandu)
- ⅔ cup packed green cabbage, finely julienned
- ⅓ cup red cabbage, finely julienned
- ⅓ cup carrot, finely julienned
- ⅔ cup cucumber, finely julienned
- 5 perilla leaves, chiffonade
- 1 handful soybean sprouts, blanched
For the seasoning (gochujang dressing)
- 2 Tbsp gochujang (fermented chilli paste)
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp maesil syrup (Korean plum extract)
- 2 clove garlic, finely minced
- 2 tsp sesame seeds
- ½ tsp gochugaru (Korean red pepper flakes)
METHOD
- Stir together all seasoning ingredients in a small bowl and set aside.
- Bring a small pot of water to a boil. Add the soybean sprouts and cook uncovered for 2 minutes. Rinse with cold water, drain well, and set aside.
- Prepare the remaining vegetables.
- Pan fry or deep fry mandu according to package directions.
- Mix all the prepared vegetables in a large serving bowl and top with fried mandu. Pour dressing over the salad and toss to coat. Enjoy immediately.
Recipe source: Bibigo
Illustration source: @ thibaudherem
