Easy bibim mandu (Korean potsticker salad) recipe! It’s sweet, spicy and crunchy. It’s a perfect crowd pleaser!
Today I’m sharing a popular Korean appetizer called “bibim mandu” (비빔만두) aka Korean potsticker salad.
What is Bibim Mandu
The direct translation of bibim mandu is “mixed dumplings” or “mixed potstickers”. (Much like the famous Korean bibimbap is “mixed rice”)
Essentially, the pan fried potstickers are mixed with salad and specially made mandu bibim sauce.
This Korean potsticker salad is one of my favorite Korean dishes because it has everything I like.
The texture is crunchy (from the salad and pan fried potstickers) and they are coated with super addictive sweet, tangy and spicy sauce. Who would say no to that?! I’m pretty certain that it will blow your mind away too! 😉
What’s more, it is a perfect appetizer when you’re looking for a quick and easy but feel special food. So I think it will be well received as a potluck party food.
The only problem there would be, you wouldn’t want to share the food with others. Lol.
Yes, it’s that delicious! I really hope you get to try this soon. It will brighten up your day! Enjoy.
Ingredients
Main
- 14 pieces (180 to 300g, 6 to 11 ounces) of Korean frozen dumplings (Mandu, 만두)
- 4 lettuce leaves (40g, 1.4 ounces), thinly sliced
- 1/2 leaves (35g, 1.2 ounces) of small cabbage, thinly sliced
- 1/2 (65g, 2.3 ounces) cucumber, julienned
- 1/4 (25g, 0.9 ounces) carrot, peeled, julienned
- Some cooking oil
Sweet and Spicy Dressing
- 1.5 Tbsp Korean chilli paste (gochujang)
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
* 1 Tbsp = 15 ml
** If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list!
How to Make Bibim Mandu
1. Wash and clean all the vegetables, preparing them as specified in the ingredients section above. Once done, set them aside.
2. Make the dressing by combining all the listed ingredients in a bowl and mixing well.
3. Heat the pan over medium heat. Add a little oil and spread it around to cover the bottom evenly. Arrange the dumplings in the pan and cook for about 5 minutes, or until they are thoroughly cooked. (I like when it is a bit golden brown and crisp.) Once ready, set them aside.
4. 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 veggies and dumplings stay nice and crunchy.
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Bibim Mandu (Korean Potsticker Salad)
Ingredients
MAIN
- 14 pieces Korean instant dumplings (180 to 300g / 6 to 11 ounces)
- 4 lettuce leaves (40 g / 1.4 ounces)
- 35 g cabbage (1.2 ounces), thinly sliced
- 1/2 lebanese cucumber (65 g / 2.3 ounces), peeled, seed removed, julienned
- 1/4 carrot (25 g / 0.9 ounces), peeled, julienned
- Some cooking oil , I used rice bran oil
SPICY, TANGY AND SWEET DRESSING
- 1.5 Tbsp Korean chili paste (gochujang)
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
- Wash and clean all the vegetables, preparing them as specified in the ingredients section above. Once done, set them aside.
- Make the dressing by combining all the listed ingredients in a bowl and mixing well.
- Heat the pan over medium heat. Add a little oil and spread it around to cover the bottom evenly. Arrange the dumplings in the pan and cook for about 5 minutes, or until they are thoroughly cooked. (I like when it is a bit golden brown and crisp.) Once ready, set them aside.
- 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 veggies and dumplings stay nice and crunchy.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
