This dish is a sweet and spicy salad made with pan-fried mandu. It is common in snack stalls, where the mandu is pan-fried until crisp and then tossed with spicy and sweet sauce. The most important thing in this dish is to strike that delicate balance between the crispy exterior of the mandu and the flavors of red chili paste–based sauce, which must be spread evenly across the surface. It is somewhat similar to the common practice of dipping pan-fried mandu in tteokbokki, which often results in soggy mandu. However, this dish retains its crispiness better, so it can offer a new kind of flavor to the discerning diner.

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