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Vegan Bulgogi Mandu (Korean Dumplings with Plant-Based Beef Filling)

Pan-fried vegan bulgogi mandu served on lettuce with dipping sauce and chopsticks.
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Make this easy Vegan Bulgogi Mandu inspired by Bibigo Beef Mandu! Savory, chewy dumplings filled with flavorful plant-based bulgogi goodness.

  • Author: George
  • Prep Time: 2 hours
  • Cook Time: 8 minutes
  • Total Time: 2 hours 8 minutes
  • Yield: 50 mandu/dumplings 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Vegan

Ingredients

Scale

For the Mandu

  • 2 cups of shredded cabbage
  • 1/2 teaspoon salt
  • 70g of Korean glass noodle/sweet potato noodle (dang-myeun 당면)
  • 1/2 tablespoon oil
  • 2 cups Gardein Beefless ground
  • 1 clove garlic, minced
  • 4 tablespoons soy sauce, divided
  • 1 tablespoon sesame oil
  • Dahs of white or black pepper
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon sugar
  • 1/4 teaspoon liquid smoke
  • 3 green onions, minced
  • 2 carrots, grated
  • 1 package Mandu/dumpling wrappers (50 pieces)

For the Dipping Sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon vinegar

  • ¼ teaspoon gochugaru (Korean red pepper flakes)

  • ½ teaspoon sugar

  • Optional: chili oil or sweet chili sauce for extra spice

Instructions

  1. Salt the cabbage: Add shredded cabbage to a colander, sprinkle salt on top, and gently toss. Set aside while preparing other ingredients.

  2. Cook the noodles: Boil the Korean glass noodles according to the package (about 8 minutes). Drain, rinse under cold water, squeeze out water, and cut into small pieces with kitchen scissors. Transfer to a large bowl.

  3. Add vegetables: Add grated carrot and minced green onion to the bowl with noodles.

  4. Make the bulgogi seasoning: In a small bowl, mix minced garlic, 1 tablespoon soy sauce, sesame oil, pepper, ginger powder, garlic powder, onion powder, sugar, and liquid smoke.

  5. Cook the plant-based beef: Heat oil in a frying pan over medium heat. Add Gardein beefless ground and cook for a few minutes until no longer frozen. Add the bulgogi seasoning and cook until well combined.

  6. Combine the filling: Turn off the heat and transfer the cooked beefless ground to the vegetable and noodle mixture. Squeeze out all the water from the salted cabbage, chop it finely, and mix it in. Add the remaining soy sauce and stir until evenly combined.

  7. Fold the mandu: Wet the edge of each wrapper with water. Add a heaping tablespoon of filling to the center. Fold in half and pinch the middle to seal, then fold the edges toward the center on both sides. Press along the edge to secure and remove any air pockets.

  8. Pan-fry the mandu: Heat 1 tablespoon of oil in a nonstick pan over medium heat. Add mandu and cook for about 3 minutes per side, until golden brown and crisp on all sides.

  9. Make the dipping sauce: Mix soy sauce, vinegar, gochugaru, and sugar in a small bowl. Or serve with chili oil or sweet chili sauce.

  10. Serve: Enjoy your mandu hot with dipping sauce, kimchi, or your favorite Korean sides.

Notes

  • If you don’t have liquid smoke, you can omit it. It simply adds a light smoky flavor that mimics traditional bulgogi.

  • You can freeze the uncooked mandu in a single layer, then transfer them to a freezer-safe bag once solid. Cook straight from frozen without thawing; just add a few extra minutes.

  • Make sure to squeeze out excess moisture from the cabbage and cook the filling until it’s not wet - this keeps your mandu crisp and prevents soggy wrappers.

  • When folding, gently press out air pockets before sealing to avoid bursting during cooking.

  • Keep both wrappers and folded dumplings covered with a damp towel while working to prevent them from drying out.

Find it online: https://www.myeclecticbites.com/how-to-make-vegan-bulgogi-mandu-dumplings/