Bibim Mandu (Korean Potsticker Salad)

Method7 steps

1. 1

   Step 1: Wash and clean the vegetables. Thinly slice the 4 lettuce leaves and 35 g cabbage, julienne the ½ Lebanese cucumber, and peel and julienne the ¼ carrot. Keep all prepared vegetables aside until serving.

   Uses 4 lettuce leaves, about 40 g, thinly sliced · 35 g cabbage, thinly sliced · ½ Lebanese cucumber, about 65 g, julienned · ¼ carrot, about 25 g, peeled and julienned

2. 2

   Step 2: Mix the dressing in a bowl: 1½ tbsp gochujang, and 1 tbsp each rice vinegar, soy sauce (1 tbsp), honey (1 tbsp), raw sugar (1 tbsp), sesame oil (1 tbsp) and toasted sesame seeds (1 tbsp). Stir until evenly combined and keep aside.

   Uses 1½ 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

3. 3

   Step 3: Read the frozen-dumpling package cooking directions and use them to ensure the filling cooks through. Heat a pan over medium heat and coat it with some of the divided cooking oil. Add all 14 frozen dumplings and brown one side for about 1 minute.

   Brown first dumpling side after adding to the hot pan · 1 minUses 14 frozen dumplings; combined mass varies about 180–500 g with product and size · Some of the same divided frying oil for initial browning

4. 4

   Step 4: Add the ¼ cup water to the browned dumplings, cover the pan and lower the heat. Let the dumplings steam until the water evaporates. Follow any additional package requirements needed to cook the particular frozen filling thoroughly.

   Uses Fourteen partly browned frozen dumplings in their first pan oil · ¼ cup water for steaming the browned dumplings

5. 5

   Step 5: Once the water has evaporated, remove the lid. Add a little more oil from the same divided cooking-oil supply and return the heat to medium. Cook, turning as needed, until all sides are golden and crisp and the dumplings are cooked thoroughly through the centres. The whole pan-cooking process may take about 5 minutes as a rough guide; allow the package-directed cooking time needed for your product.

   Uses Steamed dumplings after their cooking water evaporates · Additional oil from the same divided frying supply

6. 6

   Step 6: Transfer the fully cooked crisp dumplings from the pan and let them cool slightly before combining with the salad.

   Uses Fully cooked golden crisp dumplings

7. 7

   Step 7: Just before eating, choose one serving style using the same vegetables, dressing and 14 cooked dumplings. Either toss all three together in a large bowl, or dress only the vegetables, place them in the centre of a shallow bowl or plate, and arrange the crisp dumplings around the edge. Serve promptly as three to four portions so the salad and dumplings stay crunchy.

   Uses Prepared four-vegetable salad · Complete sweet-spicy-tangy dressing · Fourteen cooked dumplings, slightly cooled