Garlic-glazed kkanpung mandu
Crisp pan-steamed dumplings tossed in a warm, sweet-and-sour garlic soy glaze. The chili is optional, so the base version stays mild.
Ingredients
2 servings
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-
Substitute available
If Frozen vegetable mandu dumplings is unavailable
- Use instead
- Frozen chicken or pork mandu
- Substitute quantity
- 8 medium dumplings (about 240 g)Reference quantity: 240 g
Replace the vegetable dumplings. Follow the package's full cooking time; meat fillings must reach 74°C. Do not rely on the final sauce toss to cook raw filling.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Plain rice vinegar is unavailable
- Use instead
- Unseasoned apple cider vinegar
- Substitute quantity
- 1 tablespoon (15 ml)Reference quantity: 15 ml
Replace rice vinegar with the same amount. Do not use sweetened sushi vinegar.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Finely dice the onion, mince the garlic and thinly slice the spring onion. Slice the optional chili separately. Set aside 4 tablespoons water for steaming and 1 for sauce; divide the oil into 2 teaspoons and 1 teaspoon.
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Step 2
Stir together 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sugar and the reserved 1 tablespoon water until the sugar dissolves.
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Step 3
Heat 2 teaspoons oil in a wide pan over medium heat. Add 8 frozen dumplings in one layer and brown their bases for 2 minutes. Lower the heat, carefully add 4 tablespoons water and cover. Steam for 5–7 minutes or the full package time, whichever is longer; ensure the centers reach 74°C. Uncover and cook off the water for 1–2 minutes; transfer to a clean plate.
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Step 4
Heat the remaining 1 teaspoon oil over medium-low heat. Stir-fry garlic and onion for 1–2 minutes. Add spring onion, optional chili and sauce; boil for 45–60 seconds until lightly reduced but still fluid.
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Step 5
Turn off the heat. Add the fully cooked dumplings and turn through the glaze for 20–30 seconds. Divide between two plates, four each, and eat promptly while the bases are crisp.
Finished dish
Tablespoon = 15 ml; teaspoon = 5 ml; small paper cup = 180 ml. Use level spoonfuls. Check product labels for allergens. Refrigerate leftovers within 2 hours at 4°C or below; eat within 1 day and reheat until piping hot. Use commercially frozen dumplings, not homemade raw filling. Check whether your product is raw or cooked and follow its label; large or raw-meat dumplings may take longer. The sauce step does not replace full cooking. Check wrappers and filling for wheat, soy, sesame and other allergens.
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Enjoy every bite
How to enjoy it
Keep the sauce coating light and serve at once. Omit the chili for children; check the hot filling and cut into manageable pieces before serving.
Serve it with
Korean chicken-shop pickled radish
Cool, crisp, sweet-sour white radish cubes served alongside Korean fried chicken. This refrigerator pickle takes about 15 minutes to prepare, then at least 12 hours to chill; it is not shelf-stable canned food.
Chilled Korean cucumber soup (oi-naengguk)
Thin cucumber strips in a cool, sweet-sour broth with a little garlic and sesame. A traditional Korean cold side soup with straightforward home measures.