Mandu Gangjeong (Dumplings in Sweet Sauce)

Fried dumplings coating in a sweet and mildly spicy sauce. It's extra-good if you deep fry the dumplings, but pan-frying works well too. Aaron calls for 12 dumplings for this amount of sauce, but I felt like that was too much sauce for the amount of dumplings. (Maybe my dumplings are smaller.) I think this amount of sauce would probably be about right for 24 dumplings, but adjust according to your own tastes and the size of your dumplings.

Mandu Gangjeong

Slightly adapted from Aaron & Claire

Ingredients

• 2 Tbsp. oil
• 24 frozen dumplings
• 1 Tbsp. gochujang
• 1 Tbsp. gochugaru
• 2 Tbsp. sugar
• 1 Tbsp. oyster sauce
• 6 Tbsp. corn syrup
• 1 Tbsp. light (regular) soy sauce
• 1 Tbsp. garlic paste (or minced fresh garlic)
• 5 Tbsp. ketchup
• 1 green onion, chopped
• 1 tsp. sesame seeds

Directions

1. Heat oil over medium-low heat.
2. Add dumplings in a single layer and cook (slowly) until browned and crispy on the bottom. As each side becomes crispy, turn them to cook another side until as much of the surface as possible has been crisped.
3. Meanwhile, combine gochujang, gochugaru, sugar, oyster sauce, corn syrup, soy sauce, garlic, and ketchup and mix well.
4. Once dumplings are crisped all over, pour in the sauce and stir to coat the dumplings all over.
5. Cook until sauce thickens and clings to the dumplings.
6. Sprinkle with green onions and sesame seeds and serve.