Slice the onion thinly and remove the wick inside
Slice 1/2 carrots in length, avoid thick cabbage, and slice them thinly
Chop the perilla leaves and gently dissolve the clumped perilla leaves
I think cabbage, onions, perilla leaves, and carrots are the best for bibimmandu vegetables. I haven't made them with other vegetables, but I think paprika with a good texture would be good

Add 2 tablespoons of red pepper paste, 3 tablespoons of red pepper powder, 1 tablespoons of minced garlic, 3 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of brewed soy sauce, and a little sesame seeds and mix the sauce evenly
I was surprised because the sauce was a lot simpler than I thought
When I'm confused about the sauce, I usually mix red pepper paste, sugar, and vinegar I think the amount of sauce changes depending on the amount of vegetables
If you want to eat the sauce a bit more sour, you should increase the amount of vinegar

Place all shredded vegetables in a large bowl and mix well with the sauce
Gently mix vegetables evenly so that they don't go bad
It's good to shred perilla leaves and spread them gently so that they don't clump together When the sauce is in it, there are times when it gets lumped together in the shape of a shred
When I seasoned the sauce, there was a lack of vegetables It's good to season the cabbage with vegetables
If you can feel the spicy smell of onions, shred the onions and soak them in cold water for a while, remove the water, and add them

Add 1 egg and add water equal to the egg and mix I prepared ten slices of dumpling skin Use a spoon to cover the edges of the dumpling skin and fold it into half-moon shapes

Coat dumpling skin with egg water and make half moon shape, then put cooking oil in frying pan and dumpling skin Add bottled water until the dumpling skin is slightly floating, close the lid, and cook over low heat until golden brown