Crispy Gochujang Bulgogi Mandu with Molten Cheese Tips, FAQ & printable recipe

Tips for success

To achieve the best results, work in small batches when frying the mandu. This allows you to give each dumpling the attention it needs to crisp properly without dropping the temperature of the skillet.

If you are feeding a crowd, you can keep the finished dumplings warm in a low-temperature oven while you finish the rest of the batches.

The gochujang paste can vary in intensity depending on the brand. If you are sensitive to heat, start with a smaller amount and taste a tiny bit of the mixture before filling the wrappers.

You can always add more to the filling if you prefer a spicier profile, but it is difficult to adjust once the mandu have been sealed and fried.

Variations

• Vegetarian Kimchi Mandu: Replace the ribeye bulgogi with finely chopped firm tofu or extra sautéed mushrooms. Increase the amount of kimchi to ensure a deep, savory flavor, and proceed with the same assembly and frying method for a delicious meat-free alternative.
• Spicy Pork Mandu: Swap the ribeye bulgogi for ground pork seasoned with ginger, garlic, and a touch of brown sugar. The pork provides a different texture that pairs beautifully with the gochujang and creates a rich, fatty filling that melts well with the mozzarella.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days.

Reheat

Reheat in a skillet over medium heat until crispy or in an oven at 350°F (175°C) until the cheese is melted again.

If you have leftovers, allow the mandu to cool completely for no more than two hours before placing them in an airtight container. They are best consumed within one to two days to maintain the integrity of the wrapper.

Keep in mind that the texture will change upon storage, as the moisture from the cheese and filling will soften the crispy exterior over time.

You can assemble the mandu in advance and keep them in the refrigerator on a parchment-lined tray for up to four hours before cooking. Cover them with a damp towel to prevent the wrappers from cracking.

Avoid freezing the assembled dumplings, as the high moisture content of the filling and cheese can lead to freezer burn and compromised texture upon reheating.

Serving ideas

Serve these mandu immediately while the cheese is still molten and stretchy for the best experience. They are perfect as a snack or as part of a larger spread of Korean-inspired appetizers. Providing small plates and extra napkins is recommended, as the cheesy filling can be quite rich and messy to enjoy.

Pair these dumplings with a side of pickled daikon radish or a light cucumber salad to provide a refreshing, acidic contrast to the savory, spicy, and cheesy flavors of the mandu. A simple dipping sauce made from soy sauce, vinegar, and a touch of sesame oil also complements the dish perfectly.

Frequently asked questions

Recipe card

Crispy Gochujang Bulgogi Mandu with Molten Cheese

Prep 15 minCook 4 minRest 3 minTotal 22 minServes 4

Ingredients

• 220 g marinated ribeye bulgogi, finely chopped
• 40 g fermented kimchi, finely chopped
• 30 g gochujang paste
• 120 g shredded mozzarella
• 16 pieces round mandu wrappers
• sesame seeds, for serving

Instructions

1. Combine the finely chopped marinated ribeye bulgogi, fermented kimchi, gochujang paste, and a portion of the shredded mozzarella in a medium mixing bowl. Mix thoroughly until the gochujang is evenly distributed throughout the beef and kimchi mixture. Place a spoonful of the mixture into the center of each round mandu wrapper, fold, and seal the edges tightly to ensure no filling escapes during the cooking process.
2. Heat a cast-iron skillet over medium-high heat. Add the mandu to the pan in a single layer, ensuring they do not touch. Fry the dumplings for 4 minutes, turning halfway through, until the exterior is golden brown and crispy. Ensure the internal temperature of the beef mixture reaches 145°F (63°C) and let the meat rest for 3 minutes to verify the meat is fully cooked through.
3. Once fried, sprinkle the remaining shredded mozzarella over the top of the hot mandu in the skillet. Use a kitchen torch to melt the cheese until bubbling and slightly browned. Sprinkle immediately with sesame seeds and serve while the cheese is still molten and stretchy. The combined heat from the skillet and the torch ensures the cheese reaches a perfect gooey consistency for serving.

Contains: gluten, soy, milk, sesame

Estimated nutrition per serving

Calories

320

Protein

14.5 g

Carbohydrates

22 g

Fat

19 g

Fiber

1.5 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.