Soy Garlic Korean Fried Mandu
6-8 large clove garlic
4 tbsp neutral oil
½ cup soy sauce
¼ cup brown sugar
¼ cup honey
¼ cup rice vinegar
1 tbsp ginger, minced
8-10 clove garlic, minced
¼ tsp red pepper flakes
1 tsp sesame oil
1½ tbsp cornstarch
1-2 tsp water, as needed for consistency
20 bibigo™ Mandu Bulgogi Chicken Dumplings
- Thinly slice 6-8 cloves of garlic using a mandolin and soak the slices in cold water for 2-3 minutes. Drain in a sieve and pat completely dry.
- In a small skillet, heat oil over medium heat. Add the garlic slices and reduce heat to medium-low. Use a fork to stir garlic slices around as they cook. Remove once they start to turn lightly golden brown, approximately 6-8 minutes. Transfer them to a paper towel.
- In a medium saucepan, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, red pepper flakes, sesame oil, and water. Bring to a simmer over medium-high heat, whisking occasionally, until combined and slightly thickened, about 2-3 minutes.
- Make the cornstarch slurry by removing 4 tbsp of the sauce mixture and stirring it together with the cornstarch until the thick slurry forms. Pour back into the saucepan with the remaining sauce and simmer for 1-2 minutes until thickened.
- Pan-fry bibigo™ Mandu Bulgogi Chicken Dumplings according to package directions. Once fried, toss in the soy garlic glaze until thoroughly coated.
- Top with plenty of crispy garlic chips and enjoy!