A lot of my recipe ideas are inspired by foods I loved growing up in Korea. Bibim mandu has always been one of those nostalgic snacks for me, with crispy dumplings served alongside a big pile of fresh vegetables tossed in a spicy sauce.

The mandu here isn’t the typical dumpling shape. It’s usually a thin, flat fold that’s fried until crisp, then eaten wrapped with the seasoned vegetables.

For this version, I used rice paper to keep it lighter and added a tofu and shrimp filling for extra protein. The rice paper turns incredibly crispy, even more than traditional wrappers, and pairs so well with the spicy, tangy vegetables.

It’s crunchy, refreshing, and so satisfying. A really fun way to enjoy a lot of vegetables without it feeling like a “light” meal.

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Rice Paper Bibim Mandu (Crispy Flat Dumplings with Spicy Vegetables)

Crispy rice paper dumplings served with spicy seasoned vegetables for a lighter take on bibim mandu.

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Prep Time 25

Cook Time 15

Servings: 2

Course: Appetizer, Main Course, Salad, Snack

Cuisine: Korean

Ingredients Equipment Method Notes

Ingredients

Vegetables

1/4 Green cabbage thinly shredded
1/4 Red cabbage thinly shredded
2 Persian cucumbers julienned
1 Small carrot julienned
1/2 Onion thinly sliced
1 pack Gim (roasted seaweed) thinly cut

Rice Paper Mandu Filling

1/2 block Tofu squeezed well
1/2 cup Shrimp minced
1/4 cup Korean chives chopped
1/2 tbsp Oyster sauce
1 tbsp Mirin
1 tsp Salt
1/2 tsp Black pepper
1 tbsp Sesame oil

Spicy Bibim Sauce

2 tbsp Gochujang
1 tbsp Gochugaru (Korean chili flakes)
1 tbsp Sugar
1 tbsp Korean corn syrup (mulyeot) or any other cooking syrup
2 tbsp Rice vinegar
1 tbsp Minced garlic
1 tbsp Sesame oil
1/2 tbsp Sesame seeds

Equipment

Large skillet or frying pan

Method

Prep vegetables
Thinly slice and julienne all vegetables. Arrange on a large plate.
Make filling
In a bowl, mix tofu, shrimp, chives, oyster sauce, mirin, salt, black pepper, and sesame oil until well combined.
Make sauce
Mix gochujang, gochugaru, sugar, mulyeot, rice vinegar, garlic, sesame oil, and sesame seeds until smooth.
Soften rice paper
Quickly dip each rice paper in water until just pliable.
Fill and fold
Add a thin layer of filling over half of the rice paper, then fold over to form a flat half-moon shape.
Pan-fry
Add enough oil to coat the pan, then cook over medium heat until golden and crispy on both sides.
Assemble
Pour sauce over the vegetables and toss. Place on top of the crispy mandu, wrap, and enjoy.