Print

Vegan Bulgogi Mandu/Dumpling Recipe

overhead shot of plateful of cooked vegan bulgogi mandu/dumplings with the dipping sauce

How to make Vegan Bulgogi Mandu/Dumplings – My vegan version of Bibigo Beef Bulgogi mandu copycat recipe! Crowd-pleasing, tasty appetizer!

Ingredients

Scale
  • 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 onion, minced
  • 2 carrot, grated
  • 1 package Mandu/dumpling wrappers (50 pieces)

Instructions

For mandu filling

  1. In a colander, add shredded cabbage and sprinkle salt on top. Gently toss them together and set aside while you prepare other ingredients.
  2. Boil water and cook the glass noodle according to the package (I cooked mine for 8 minutes). Drain and rinse under cold water. Squeeze out all the water and transfer it to a big bowl. 
  3. Using kitchen scissors, cut the noodle into very small pieces.
  4. Add the grated carrot and green onion to the bowl. 
  5. In a small bowl, mix together minced garlic, 1 tablespoon of soy sauce, sesame oil, white or black pepper, ginger powder, garlic powder, onion powder, sugar, and liquid smoke. It should resemble a loose paste. 
  6. In a frying pan, add the oil and beefless ground. Cook for a couple of minutes until the ground is no longer frozen. Add the mixed sauce to the ground and continue to cook until everything is well mixed. 
  7. Turn off the heat and add the bulgogi seasoned ground to the vegetable and noodle mixture. 
  8. Squeeze out all the water from the shredded cabbage. Chop the cabbage into small pieces and add to the rest of the ingredients.
  9. Add the rest of the soy sauce to the mixture and mix until everything is well incorporated. 

For mandu (see the photos in the post above)

  1. Wet the edge of the wrapper with water.
  2. Add about a heaping tablespoon of filling in the middle.
  3. Fold the dumpling in half without sealing them completely but pinch the middle part together. This helps the filling to be not spilled out.
  4. Carefully fold the bottom part of the wrapper towards the center while pinching the top part of the wrapper together so they are sealed together.
  5. Repeat the process on the other side (folding it towards the center). 
  6. Pinch the edge of the sealed mandu once more to secure the fillings. 
  7. Repeat until you use up all the fillings and wrappers. 

For cooking mandu (Pan-frying method)

  1. Heat about a tablespoon of oil on a non-stick pan over medium heat.
  2. Add the mandu to the pan and cook for about 3 minutes or until it’s golden brown. 
  3. Flip them on the other side and continue to cook for a couple more minutes. 
  4. Once the other side is golden brown, cook the last side until it browns. 
  5. Serve right away.

Notes

  • If you do not have liquid smoke, you may omit them. I use this ingredient to mimic the smokiness of the meat but it is not necessary.
  • You can freeze the mandu in the freezer. 
  • When cooking frozen mandu, you can cook them a little longer but no need to thaw them. 
  • Please read the Frequently Asked Questions about Mandu section above to get more information

Keywords: vegan bulgogi mandu, vegan mandu, mandu, bulgogi mandu, dumplings, gyoza, Korean recipe