Bibim Mandu: Crispy Dumplings with Spicy Vegetable Salad (4 Servings)

Wash and finely shred lettuce, cabbage, cucumber and carrot, then drain well.

Mix 1½ tbsp gochujang with 1 tbsp each of vinegar, soy sauce, honey, sugar, sesame oil and seeds.

Heat 1 tbsp oil over medium heat, brown one side of the dumplings, add 60 mL water, cover and cook thoroughly per the package.

Remove the lid and crisp the dumpling skins. Confirm the filling is thoroughly hot and fully cooked.

Toss vegetables in dressing just before serving and place dumplings alongside, leaving the dumplings undressed for crispness.