Bibim Mandu (Korean Potsticker Salad)

Get ready to wow your guests with this easy bibim mandu, a delightful Korean potsticker salad that hits all the right notes! It’s sweet, spicy, and satisfyingly crunchy—perfect for impressing a crowd. Whether you’re hosting a dinner party or just want something easy yet special, this dish is sure to be a hit!

Today, I’m excited to introduce you to a beloved Korean dish known as “bibim mandu” (비빔만두), a delightful potsticker or dumpling 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”.

In essence, these pan-fried dumplings are tossed with a salad and a wonderfully crafted mandu bibim sauce.

This Korean potsticker salad is one of my favorite Korean dishes because it brings together all the things I love. The texture is delightfully crunchy, thanks to the fresh salad and crispy pan-fried potstickers, all coated in an irresistibly sweet, tangy, and spicy sauce. Who could say no to that?! I’m pretty sure it will blow your mind too!

Not only is this dish a perfect appetizer for when you crave something quick, easy, and special, but it’s also a hit at potluck parties. As a crowd-pleasing party food, it’s sure to be well-received.

The real challenge, though, might be resisting the urge to keep it all to yourself—it’s just that tasty! I really hope you get the chance to try it soon. It’ll definitely add a little sunshine to your day. Enjoy every bite!

Ingredients

Main

• 14 pieces (180 to 500g,  6 to 17 ounces) frozen dumplings
• 4 lettuce leaves (40g, 1.4 ounces), thinly sliced
• 1/2 leaves (35g, 1.2 ounces) small cabbage, thinly sliced
• 1/2 (65g, 2.3 ounces) cucumber, julienned
• 1/4 (25g, 0.9 ounces) carrot, peeled, julienned
• Some cooking oil
• 1/4 cup water

Sweet and Spicy Dressing

• 1.5 Tbsp Korean chilli paste (gochujang)
• 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 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, and prepare them according to the instructions in the ingredients list. Once they’re ready, set them aside.

2. Make the dressing by combining all the ingredients in a bowl and mixing them well.

3. 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.

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 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.

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Watch How to Make it