This is a sweet and spicy cheesy rose mandu gratin recipe with bibigo dumplings using rose tteokbokki sauce. This super simple dumplings recipe takes just 5 minutes in the microwave — from dumplings to rose sauce, all in one go.
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What is Mandu Gratin?
You’ve probably heard of gratin, a French dish in which ingredients like meat, potatoes, or pasta are baked in a dish and topped with melted cheese. Mandu gratin is a Korean-style version that uses dumplings instead of potatoes or pasta.
It’s usually made by steaming the dumplings in the microwave and then adding a tomato pasta sauce and lots of mozzarella cheese. Many Koreans enjoy it as a quick meal on lazy days or as a tasty snack while drinking.
Today, however, I’m making it with a twist. Instead of tomato sauce, I’m using a creamy gochujang rose sauce. Have you heard of rose tteokbokki? The spicy, sweet, creamy sauce is exactly what we’re recreating in the microwave today—simple and delicious!
Rose Sauce Made in the Microwave
Today’s recipe is all about simplicity. From steaming the dumplings to making the rose sauce, everything is done in the microwave! The best part? It only takes 5 minutes!
Rose tteokbokki sauce is traditionally made with gochujang (Korean chili paste), gochugaru (chili flakes), sugar, and cream. But here’s the secret: I also add curry powder and MSG. If you’ve tried making rose tteokbokki at home before and wondered why it didn’t taste like the restaurant version, try adding these two ingredients — you’ll be surprised. You’ll probably say, “Ah! This is it!”
- Note: This version of creamy gochujang sauce is thicker and less watery because it’s made for dumplings, not rice cakes. If you want to add tteok, just mix in a bit of milk to thin it out.
Ingredients for Rose Gyoza Gratin
Today’s rose dumplings gratin requires just a few simple ingredients.
- Dumplings: I used bibigo dumplings that are microwave-friendly. There’s a kimchi flavor, but I chose the japchae flavor with plenty of glass noodles. They’re also vegan-friendly, so even those following a plant-based diet can enjoy this dish.
- Rose tteokbokki sauce: gochujang, cream, sugar, curry powder, and MSG
- Mozzarella cheese
Rose Tteokbokki vs Rose Dumplings
The viral rose tteokbokki you’ve probably seen online is made with the creamy gochujang sauce that Koreans have long referred to as rose. This sauce has been used in all kinds of dishes like rose pasta and rose Buldak, and Koreans especially love it. Here’s the rose ttoekbokki recipe!
When eating rose tteokbokki, it’s common to order Korean corn dogs or fried gyoza on the side to dip into the sauce — it’s a delicious combination. Today’s dish takes that same creamy, spicy sauce and adds Korean dumplings, right into it, creating a flavor you already know and love.
So, which do you prefer: rose tteokbokki or rose mandu? If you like both, add some rice cakes (tteok) to today’s dish. Just add a little milk to the sauce, and you’ve got the perfect microwave rose tteokbokki gyoza!
Maximizing bibigo Dumplings: 3 Korean Recipes
Back in Korea, bibigo is my absolute favorite dumpling brand. Now that I’ve moved to Belgium, I’m amazed to see bibigo products available here too — something I never imagined would happen!
As a Korean living abroad, it still feels surreal. You can now find a wide variety of flavors like bulgogi, kimchi, chicken, and even vegan gyoza in European stores.
If you still only steam or fry your dumplings, let me share some of my favorite Korean ways to enjoy dumplings, beyond the basics. You just need frozen mandu.
- Shop Steamed Dumpling: US
Yangnyeom Mandu (Spicy and Sweet Dumplings)
You’ve probably heard of yangnyeom chicken, Korea’s iconic sweet and spicy fried chicken. This dish takes that same addictive sauce and coats it over crispy-fried bibigo gyoza.
The key here is that even after adding the sauce, the fried dumplings (gun mandu) stay crispy! It’s great as a side dish, a snack, or even a picnic food.
Bibim Mandu Salad
Thinly shredded cabbage tossed in a tangy, spicy Korean-style dressing, paired with crispy-fried dumplings. This is one of the best flavor balances you can try. Dumplings can sometimes feel heavy or greasy, but eating them with this crunchy, refreshing salad completely refreshes your palate.
The combination is light, punchy, and super satisfying.
Mandu Jeongol (Korean Hot Pot with Dumplings)
Think of jeongol as Korea’s version of hot pot. It’s made by simmering dumplings, tofu, onions, and other vegetables in a spicy broth. It’s perfect for chilly days or when you’re craving something warm and comforting. This dish is especially effective as a hangover cure — you’ll feel revived with every spicy, savory sip, especially after a night of drinking.
Ingredients Guide
- Samsung Oven with Air Fryer, Microwave: US
- bibigo dumpling: US
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Rose Mandu Gratin with Bibigo Dumplings
Equipment
- 1 Microwave
- 1 scissors
- 1 oven-safe gratin dish
Ingredients
- 1 pack bibigo steamed dumplings (japchae)
- 100 g mozzarella cheese
- 2 pinches parsley
Rose Sauce (Creamy Gochujang Sauce)
- 1 tsp gochujang (Korean chili paste)
- 1 tsp gochugaru (Korean chili flakes)
- 0.7 tsp sugar
- 0.2 tsp curry powder
- 2 pinches msg
- 50 ml heavy cream
Instructions
- Steam mandu (dumplings) in the microwave for 3 minutes.
- Mix all the rose sauce ingredients in a bowl.
- Cut mandu (dumplings).
- Pour the rose sauce over.
- Top with mozzarella cheese and parsley.
- Microwave for 2~2.5 minutes until the cheese is melted.
Rose Mandu Gratin 로제 만두 그라탕
- Spciy creamy mandu with cheese. It's one of my favorite easy Korean snack!! You'll love it too!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.