Cheese Mandu Rice: Quick 10-Min Korean Mandu Rice Bowl
Make this Cheese Mandu Rice in just 10 mins! This easy Korean mandu rice bowl combines frozen dumplings with gooey cheese and crispy rice.
Ingredients
- 5 pcs Frozen mandu Dumplings. Any variety works (meat, veg, or kimchi).
- 1 bowl Cooked rice
- 2 tbsp Cooking oil
- 1/2 tbsp Gochujang Korean chili paste
- 1 tbsp Ketchup
- 1 tsp Sugar For that authentic Korean street food sweetness
- 50 g Shredded cheese
- 1 pinch Dried parsley Optional garnish
Equipment
- 1 Ttukbaegi Korean earthenware pot
Method
- Place the frozen mandu in a bowl and pour 3 tbsp of water over them. Cover the bowl with another bowl or lid and microwave for 3 minutes.
- Once the mandu are steamed, cut them into small pieces with scissors.
- Heat a ttukbaegi (Korean earthenware pot) and add the cooking oil. Add the chopped mandu and stir-fry them.
- Add the rice, then add the gochujang and ketchup. If you want the flavor like Korean street snack bars, add 1 tbsp of sugar as well.
- Use a spatula to mix the rice, mandu, and sauce well.
- Flatten the rice evenly, then sprinkle the shredded cheese on top and add a pinch of dried parsley.
- Cover the ttukbaegi with its lid or a bowl and melt the cheese over medium heat (about 5–7 minutes).During this time, the rice sticks to the bottom of the pot and forms crispy nurungji, which makes it even more delicious.
- When it is done, you can scoop the cheese and rice together and eat it, or mix the cheese and rice to melt the cheese even more before eating.
Nutrition
Calories 445kcal | Carbohydrates 12g | Protein 12g | Fat 40g | Saturated Fat 9g | Polyunsaturated Fat 8g | Monounsaturated Fat 21g | Trans Fat 0.1g | Cholesterol 40mg | Sodium 458mg | Potassium 138mg | Fiber 0.4g | Sugar 9g | Vitamin A 452IU | Vitamin C 3mg | Calcium 268mg | Iron 1mg
