Mandu Gangjeong: Crispy Korean Dumplings in Sweet-Spicy Glaze (2 servings)

Check the dumpling package and keep dumplings frozen until cooking. Do not leave them to thaw on the counter. If thawing is required, follow the package's refrigerator-thaw instructions.

Mix 1 tbsp each gochujang, ketchup and soy sauce, 2 tbsp syrup, 1/2 tbsp minced garlic and 2 tbsp water in a bowl.

Heat 1–2 tbsp oil and cook dumplings completely, following their package directions. If the package requires adding water and covering, do so; then evaporate moisture and let the surfaces brown and crisp.

Set cooked dumplings aside and carefully remove excess oil. Lower heat, add the mixed glaze and simmer until small bubbles appear around its edges.

Return fully cooked dumplings to the pan and gently turn until coated. Turn off the heat, finish with sesame oil and seeds, and add peanuts only if desired. Serve promptly.