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Street food · Korean home cooking

Crispy bibim mandu salad

Golden pan-fried dumplings with crunchy cabbage, cucumber and a sweet, tangy gochujang dressing. A Korean snack that becomes a light meal for two.

25 min2 servings4 stepsDifficulty: Easy
Crispy bibim mandu salad

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Medium frozen dumplings is unavailable

    Use instead
    Similar-sized frozen vegetable dumplings
    Substitute quantity
    10

    Choose a similar size and count. Follow the new packet's cooking instructions until the filling is fully cooked; larger pieces need longer. The flavor and filling will differ.

  • Substitute available

    If Finely shredded green cabbage is unavailable

    Use instead
    Finely shredded lettuce
    Substitute quantity
    2 paper cups

    Use the same loose cup measure, dry well and toss only just before serving. Lettuce softens more quickly than cabbage.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Optional

    May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Substitute available

    If Rice vinegar is unavailable

    Use instead
    Lemon juice
    Substitute quantity
    1 level eating spoon

    Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Tamari soy sauce
    Substitute quantity
    1 small teaspoon

    Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.

  • Optional

    May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.

  • Substitute available

    If Neutral cooking oil is unavailable

    Use instead
    Mild olive oil
    Substitute quantity
    1 level eating spoon

    Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Wash and dry the vegetables well. Finely shred 2 loosely filled paper cups of cabbage, cut ½ cucumber into thin matchsticks and, if using it, cut ¼ carrot the same way. Keep the vegetables dry and chilled while you cook the dumplings.

  2. Step 2

    Mix 1 level eating spoon gochujang, 1 eating spoon rice vinegar, 2 small teaspoons sugar, 1 small teaspoon soy sauce and 1 eating spoon of the listed water until smooth. Add the optional 1 small teaspoon sesame oil. Keep this dressing separate from the vegetables until serving.

  3. Step 3

    Heat 2 small teaspoons of the listed cooking oil in a wide nonstick pan over medium heat. Add 10 frozen dumplings in one layer and brown the bottoms for 2 minutes. Carefully add the remaining 4 eating spoons water, cover and steam for 5–7 minutes, or as directed on the packet. Uncover, let the water evaporate and use the remaining 1 small teaspoon oil to crisp the bottoms for 1–2 minutes. The filling must be fully cooked; meat or poultry dumplings should reach 74°C in the center. Larger dumplings may need longer.

  4. Step 4

    Let the cooked dumplings stand on a clean plate for 2 minutes. Toss the vegetables with half the dressing, then add the rest to taste. Arrange the dumplings around the salad and serve immediately, dipping or combining each bite as you eat. Do not soak the crisp wrappers in the dressing in advance.

03 / Enjoy your meal

Finished dish

Finished dish: Crispy bibim mandu salad
Crispy bibim mandu salad
Helpful tips

A small paper cup is 180 ml, a level eating spoon 15 ml and a small teaspoon 5 ml; household sizes vary. Check packets for soy, wheat, sesame, fish, egg or milk allergens according to your choices. Keep raw and ready-to-eat food separate. Refrigerate leftovers promptly, within 1 hour for rice or 2 hours for other cooked food, at 4°C or below. Use within 24 hours and reheat the cooked portion once to 74°C. Keep raw salad and bread separate; do not reheat them with the filling.

Enjoy every bite

How to enjoy it

Add dressing just before eating so the vegetables and dumpling bases stay crisp.

Serve it with