Bibim Dumplings

The Appeal of Bibim Gyoza Enjoyed at Bunsik Restaurants

Let's try that Bibim Gyoza that everyone is chatting about and eating at the bunsik restaurant.

"Bibim Gyoza" is an alluring dish that whets the appetite. The ingredients wrapped in juicy gyoza skins are perfectly harmonized with a spicy special sauce. With each bite, the rich flavor of the meat, the crispness of the vegetables, and the spiciness spread throughout your mouth. The contrast of textures and flavors doubles the enjoyment, making it an addictive delight with every bite. It's a superb dish to share with family and friends, livening up the dinner table. With variations, you can adjust the combination of ingredients and spiciness, allowing you to enjoy a dish tailored to your preferences. It pairs exceptionally well with beer and other alcoholic beverages, ensuring a blissful time filled with conversation.

The "bun" in bunsik refers to wheat flour. Noodles, dumplings, and other dishes made with wheat flour are the main items on the menu. In Korea, where flour-based foods are considered snacks, bunsik restaurants are like the original Korean fast-food establishments where you can casually drop by when you're a little hungry.

How to Make Bibim Gyoza

【人気の韓国レシピ】ビビム餃子

1. Mix pancake flour (1/2 cup), potato starch (1/2 cup), egg (1), water (1 cup), and salt (0.3), then knead and strain through a tea strainer.

【人気の韓国レシピ】ビビム餃子

2. Heat a pan with salad oil over low heat, spread 2 spoonfuls of the batter into round shapes, and cook both sides. This makes the gyoza skins (20 sheets, 10cm in diameter). If making gyoza skins is too much trouble, please use store-bought skins.

【人気の韓国レシピ】ビビム餃子

3. Arrange the gyoza skins in a pan with salad oil (1) and cook over high heat until browned, then cut in half and arrange on a plate. You can also flatten and grill regular gyoza.

【人気の韓国レシピ】ビビム餃子

4. Serve boiled soybean sprouts (2 handfuls), shredded cabbage (1 handful), purple cabbage (1 handful), perilla leaves (6), cucumber (1/2 handful), carrots (1/2 handful), and onion (1/4) on a plate with gochujang vinaigrette. To make the gochujang vinaigrette, mix gochujang (4), brown rice vinegar (4), sugar (2), cider (2), grated garlic (1), sesame oil (1), and sesame seeds (1).