Yangnyeom Mandu – Sweet and Spicy Korean Gyoza

Today, I’m sharing a recipe for Yangnyeom Mandu (sweet and spicy Korean dumplings), which are perfectly crispy fried dumplings. Even after tossing them in the flavorful sweet yangnyeom sauce, the outer layer stays crunchy. I’ll reveal the secret to keeping your dumplings crispy, even when coated in sauce!

What is Yangnyeom Mandu?

Usually, dumplings are dipped in soy sauce, but this dish is different. Have you heard of yangnyeom chicken, a Korean dish? It’s a mandu dish in which crispy fried dumplings are tossed in a sweet and spicy yangnyeom sauce.

In Korea, it’s sometimes called muchim mandu or mandu gangjeong. The secret to this recipe is to keep the dumplings crispy even after coating them in the sauce.

Ingredients

• Mandu (Dumplings): Any type of dumplings will work. I used a mix of bulgogi mandu and kimchi mandu today.

• Yangnyeom Sauce: Gochujang (Korean red chili paste), gochugaru (Korean red chili flakes), sugar, ketchup, soy sauce, MSG (optional), and minced garlic.

Recipe

• Frying the mandu until they’re extra crispy is key to keeping them crispy after coating them in the sauce.

• Simply simmer the sweet and spicy sauce, then toss the fried mandu in it.

• I’ll explain how to achieve the perfect crispiness in more detail below.

How to Fry Crispy Gyoza

Deep-frying is ideal, but pan-frying works just as well, as I demonstrated today. The key to getting crispy gyoza in a pan is to use enough oil to cover about one-third of the mandu.

• Place the dumplings in the pan before the oil gets too hot. This will help minimize oil splatter. When frozen ice crystals on the mandu meet hot oil, they can splatter dangerously.

• Remember, never use high heat! Fry them slowly over medium-low heat.
• Continue frying until they turn golden brown. They may look too dark, but that deep golden color means they’re ultra-crispy.

How to Fry in an Air Fryer

• Spray the mandu with oil or lightly brush them with some oil, then air fry at 180–200°C (356–392°F) for about 10 minutes.
• Make sure to flip them halfway through so they cook evenly and get golden brown on all sides.

Pan-Frying vs Air Fryer

Air frying uses less oil, making it a healthier option, but the texture can be a bit dry on the outside. Pan-frying mandu in oil gives them that true fried gyoza texture: crispy on the outside and juicy on the inside without being dry.

The air fryer is great for a quick, mess-free option, but for the best flavor and texture, I recommend pan-frying.

The Secret to Crispy Mandu, Even with Sauce?

The first secret is to fry the mandu until they’re golden brown and crispy. The second secret is tossing the fried mandu in a heated pan with yangnyeom sauce and stir-frying them together. This ensures that the mandu stay crispy even after being coated in the sauce. They become even crispier once cooled.

Recommended Mandu: Bibigo

I highly recommend Bibigo gyoza. It’s the brand I enjoyed in Korea, and I still eat it here in Europe.
Pork mandu is the most common in Korea, but it can be harder to find here in Belgium (and much of Europe) due to the popularity of halal products.

This time, I used the beef bulgogi mandu and kimchi chicken gyoza. The beef bulgogi variety has a sweet and savory flavor with vegetables. It’s sweeter than traditional Korean mandu, but it’s so delicious.
I actually tried the kimchi chicken variety for the first time after moving to Europe. Compared to the pork-based kimchi mandu I’m used to, these are lighter yet still very flavorful. Don’t worry—it’s not spicy at all.

I also tried Bibigo’s vegan mandu recently, and I was seriously impressed. You wouldn’t even know they’re vegan unless someone told you. I highly recommend them if you’re looking for a plant-based option!

• Bibigo Mandu: US

Yangnyeom Sauce

Today’s yangnyeom mandu sauce is quite similar to Korean yangnyeom chicken sauce. Both use ingredients like gochujang, ketchup, and soy sauce, so the flavors are similar but not exactly the same.
Yangnyeom chicken sauce is usually sweeter and more tangy with less heat.

For mandu, the yangnyeom sauce has a higher gochujang-to-gochugaru ratio, giving it a spicier kick than the chicken version. In today’s recipe, I used 0.5 tablespoons of gochujang. For a more traditional “spicy mandu” flavor, increase it to 0.7 tablespoons or even 1 tablespoon.

If the sauce turns out too spicy, you can use yangnyeom chicken sauce instead. Curious about that? Check out this yangnyeom chicken recipe—it tastes just like the real thing from Korea! I almost cried when I had it again for the first time!

Pairing

Yangnyeom mandu is usually more of a side dish than a main. Here are some fun ways to enjoy it.

• Dosirak (Korean Lunchbox)

These sweet and spicy mandu are a great picnic dish. I packed them alongside some charcuterie, cherries, and mozzarella cheese for the perfect East-meets-West combination.

For a full Korean-style dosirak(lunchbox), pair them with kimchi tuna jumeokbap (rice balls). The combination of the creamy kimchi tuna mayo and the spicy-sweet mandu is a match made in heaven.

• Beer Snack (Anju)

In Korea, snacks that go well with alcohol are called anju. Yangnyeom mandu, which is deep-fried, pairs especially well with fizzy drinks like beer. Just as Koreans enjoy fried chicken and beer, these dumplings are the perfect accompaniment to a cold one.

• Street Food-Style (Bunsik)

When tteokbokki or ramyeon is the main dish, fried mandu is a must-have side. I highly recommend serving this with creamy rose tteokbokki—the combination is unbeatable.

Recommended Ingredients

• Deep Wok Pan: US | UK
• Bibigo Mandu(gyoza): US
• Gochujang (Korean chili paste): US | UK
• Gochugaru (Korean red chili powder): US | UK
• Soy Sauce: US | UK
• Msg: US | UK
• Sesame Seeds: US | UK