Pan-Fried Mandu with Quick Broth
Store-bought mandu dumplings seared until golden, then simmered in a light carrot broth. A complete Korean dinner in under 20 minutes—crispy, warming, and totally doable.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 16g
Ingredients
- 12 pieces frozen pork mandu (dumplings)
- 2 tbsp neutral cooking oil
- 1 medium carrot
- 2 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 2 cloves garlic cloves, minced
- ½ tbsp sesame oil
Instructions
- 1
Slice the carrot into thin rounds or half-moons, about 1/8 inch thick.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add frozen mandu in a single layer without thawing. Sear 3–4 minutes per side until bottoms turn golden brown.
- 4
Add carrot slices and garlic. Stir for 30 seconds until fragrant, then pour in broth and soy sauce.
- 5
Bring to a simmer and cook 6–8 minutes until mandu float and carrots are tender.
- 6
Drizzle sesame oil over the top and divide between bowls, spooning broth and carrots over each serving.
Tools you’ll need
- large skillet (12-inch preferred)
- spoon or spatula
- knife
- cutting board
- measuring cups and spoons
- bowls for serving
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