Crispy Pan-Fried Pork Gunmandu with Pickled Radish
Golden, crispy Korean pan-fried dumplings stuffed with seasoned ground pork and napa cabbage, served with quick-pickled radish and raw onion. Ready in under 25 minutes with frozen dumpling wrappers as the shortcut.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 16 pieces frozen pork and cabbage dumplings (gunmandu)
- 6 oz daikon radish (about 1 cup diced)
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- ½ tsp red chili flakes (optional)
- ½ medium yellow onion
- 3 tbsp neutral cooking oil
Instructions
- 1
Toss diced radish with rice vinegar, sugar, salt, and chili flakes; set aside to pickle while you cook.
- 2
Heat oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 3
Arrange frozen dumplings flat in the skillet in a single layer without overlapping.
- 4
Cook 5–6 minutes until the bottoms turn golden brown and crispy without stirring.
- 5
Add 1/4 cup water to the skillet and cover immediately; steam for 6 minutes until dumplings are cooked through.
- 6
Slice onion into thin rings. Serve dumplings hot with pickled radish and raw onion on the side.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick)
- lid or cover
- bowl for pickling
- spatula
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