>Bibim refers to something that is mixed and mandu is the Korean style dumpling. This is one of my favorite modern Korean dishes, that’s a bit harder to find in the States. Essentially it’s fried mandu that’s eaten with a slaw and Korean chojang (초장) hot sauce. Chojang is also a fairly new sauce that is the traditional Korean red-pepper hot sauce go-chu jang (고추장), with vinegar (식초). The consistency is lighter and I think it just has a great flavor!
Sesame leaf (깬잎). Such an interesting flavor. It’s wonderful picked, Korean style, and also a very important ingredient in many Korean dishes. To make the salad I chopped this up along with seaweed (김) and romaine lettuce.
I’m going to make mandu (Korean dumplings) soon, but didn’t have time to today, so tried these.
Fried in a bit of oil.
I forgot the plate the romaine lettuce as part of the slaw! I did end up topping this with the chopped up romaine, which really helps add a nice crispness to this. The salad varies from place to place though.
Mmmm! SO GOOD! I had this with rice, of course. The actual mandu that I purchased wasn’t that great–it said it was kimchi mandu, which is usually very flavorful, but this was pretty bland. Good thing I had it with the nice slaw and sauce!