Mandu is a Korean-style dumpling — a wheat dough wrapper filled with various ingredients. This product, Japchae Gun-Mandu, is a vegetable dumpling inspired by the classic Korean dish Japchae. The filling consists of sweet potato starch glass noodles (vermicelli), onion, carrot, bell pepper, chives, spring onion, garlic, ginger, and chilli pepper, all seasoned with a soy sauce-based marinade. "Gun-mandu" refers to the pan-frying cooking method that gives the wrapper its crispy texture. Sold frozen for easy home cooking, each 900g bag provides multiple servings.

Yes, Samlip Japchae Gun-Mandu is suitable for both vegans and vegetarians. The filling is made entirely from plant-based ingredients: glass noodles, onion, carrot, bell pepper, chives, spring onion, garlic, ginger, and chilli pepper. It contains no meat, fish, eggs, or dairy products. Please note that it is not suitable for a gluten-free diet (the wrapper contains wheat flour), and the product does not carry halal certification.

This product contains allergens that must be declared under EU food labelling law (Regulation No 1169/2011). The confirmed allergens are: ① Gluten — from wheat flour in the wrapper and wheat in the soy sauce; ② Soybeans — from soy sauce and soy protein. Additionally, sesame oil is sometimes used in Korean dumpling products; the presence of sesame allergens in this specific product is currently being confirmed with the manufacturer. Anyone with a sesame allergy should contact the manufacturer or retailer before purchasing. This product is not recommended for people with wheat or soybean allergies.

Samlip Japchae Gun-Mandu is best cooked straight from frozen — thawing may cause the wrappers to stick together. There are three main cooking methods: ① Pan-fry (recommended): Heat oil in a non-stick pan over medium heat, place the dumplings in the pan and fry for 3–4 minutes until the bottom is golden brown, then add 3–4 tablespoons of water, cover with a lid, and steam for 5–6 minutes. Remove the lid and cook for a further 1–2 minutes to crisp up. ② Steaming: Steam in a steamer basket for approximately 10–12 minutes for a softer texture. ③ Air fryer: Cook at 180°C for approximately 12–15 minutes for a crispy result. Serve with a dipping sauce made from soy sauce, vinegar, and ginger for the best flavour.

The product itself is not a fermented food — it is a frozen pan-fried dumpling. However, the soy sauce used to season the filling is a naturally fermented ingredient made using traditional methods. Soy sauce is a traditional East Asian condiment produced by fermenting soybeans and wheat — much like aged European cheese or wine — developing a deep, complex umami flavour through the fermentation process. This fermented soy sauce is what gives the dumpling filling its rich, savoury depth. In other words, the product as a whole is not a fermented food, but it is flavoured by a key traditionally fermented ingredient — the soy sauce — that is central to its taste.