Bibim Mandu (Korean Potsticker Salad)
User Reviews
5
Bibim Mandu (Korean Potsticker Salad)
Description
Bibim Mandu (Korean Potsticker Salad) brings together savory pan-fried frozen dumplings with a refreshing array of thinly sliced lettuce, cabbage, cucumber, and carrot. The dumplings are first browned in oil, then steamed with a bit of water to ensure they are cooked through and have crisp golden edges. Once slightly cooled, they are combined with the fresh vegetables and tossed in a homemade dressing made from Korean chili paste (gochujang), soy sauce, rice vinegar, honey, raw sugar, sesame oil, and toasted sesame seeds. The dressing balances spicy, tangy, and sweet notes.
The resulting dish contrasts the warm, chewy dumplings and crisp vegetables, all coated in the vibrant, flavorful sauce. This salad is best assembled just before serving to maintain the crispness of the vegetables. It works well as a light main dish or a side, offering a refreshing and spicy take on traditional dumplings.
Careful pan cooking of the dumplings ensures they develop a golden crust while remaining tender inside. Cooling them slightly before mixing improves the texture balance in the salad.
Ingredients
MAIN
- 14 pieces dumplings 180 to 500g / 6 to 17 ounces, frozen
- 4 lettuce 40 g / 1.4 ounces), thinly sliced, leaves
- 35 g cabbage (1.2 ounces), thinly sliced
- 1/2 Lebanese cucumber (65 g / 2.3 ounces), julienned
- 1/4 carrot (25 g / 0.9 ounces), peeled, julienned
- Some neutral cooking oil I used rice bran oil, generic cooking oil
- 1/4 cup water
SPICY, TANGY AND SWEET DRESSING
- 1.5 Tbsp chili paste gochujang, Korean
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce , I used the kikkoman brand.
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds toasted
Instructions
- Wash and clean all the vegetables, and prepare them according to the instructions in the ingredients list. Once they're ready, set them aside.
- Make the dressing by combining all the ingredients in a bowl and mixing them well.
- Heat the pan over medium heat and add some oil, spreading it evenly. Place the dumplings in the pan and cook for about 5 minutes until they're thoroughly cooked and golden brown. Here's a tip for quick and even cooking: start by browning one side for about 1 minute. Then, add 1/4 cup of water, cover, and lower the heat. Once the water evaporates, remove the lid, add a bit more oil, and increase the heat to medium. Cook until all sides are golden and crisp. Set them aside to cool slightly—I find they taste better in the salad when a bit cooled down.
- In a large mixing bowl, toss together your vegetables, dumplings, and dressing until everything is well combined. Remember, it's best to do this step just before you're ready to eat. That way, your vegetables and dumplings stay nice and crunchy.Alternatively, you can mix only the vegetables in the dressing, then serve them in the center of the plate, with pan-fried dumplings arranged around the edge. This method allows you to enjoy even crispier dumplings. For a tidier presentation, serve the dressed vegetables in a shallow bowl to prevent the dressing from spilling over.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Sodium | 377mg | 16% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 4120IU | 82% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 57mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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