Pan-Fried Mandu with Quick Broth
Store-bought mandu dumplings seared until golden, then simmered in a light carrot broth. A complete Korean dinner in under 20 minutes—crispy, warming, and totally doable.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Slice the carrot into thin rounds or half-moons, about 1/8 inch thick.
Step 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Add frozen mandu in a single layer without thawing. Sear 3–4 minutes per side until bottoms turn golden brown.
Step 4
Add carrot slices and garlic. Stir for 30 seconds until fragrant, then pour in broth and soy sauce.
Step 5
Bring to a simmer and cook 6–8 minutes until mandu float and carrots are tender.
Step 6
Drizzle sesame oil over the top and divide between bowls, spooning broth and carrots over each serving.
Tools you’ll need
- large skillet (12-inch preferred)
- spoon or spatula
- knife
- cutting board
- measuring cups and spoons
- bowls for serving
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