My Korean Kitchen · by Sue Pressey★ 5.0 (11)
Bibim Mandu (Korean Potsticker Salad)
NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 19%
CARBS 29G37% OF CAL
3G FIBER16G SUGAR10G OTHER
FAT 18G52% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean potsticker salad combining fried dumplings with fresh vegetables in a sweet, tangy, and spicy gochujang-based dressing. The textures and bold flavors make it a satisfying light meal or substantial appetizer.
mainkoreansaladtofudairy freevegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 14 pieces frozen dumplings ((180 to 500g / 6 to 17 ounces))
- 4 lettuce leaves ((40 g / 1.4 ounces), thinly sliced)
- 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 cooking oil (, I used rice bran oil)
- 1/4 cup water
- 1.5 Tbsp Korean chili 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
At a glance
PER SERVING · TIME 15M
CAL 16%·PRO 19%
CARBS 29G37% OF CAL
3G FIBER16G SUGAR10G OTHER
FAT 18G52% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 844mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 71mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 844MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.