Heat 2 tablespoons of vegetable oil in a large pan over medium heat.

Place the frozen or fresh mandu in the pan, ensuring they do not overlap.

Fry until the bottoms are golden brown, about 3-4 minutes.

Add 1-2 tablespoons of water to the pan, cover with a lid, and steam for 2-3 minutes.

Remove the lid and cook for another 1-2 minutes to make the outside crispy.

Transfer the cooked mandu to a plate lined with a paper towel to remove excess oil.

Tear the lettuce into bite-sized pieces.

Julienne the cucumber and carrot.

Thinly slice the red onion.

If using perilla leaves or basil, slice them thinly.

Blanch the bean sprouts if using, and drain well.

In a large bowl, combine the lettuce, cucumber, carrot, red onion, perilla leaves, and blanched bean sprouts.

Toss gently to combine.

In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, honey (or sugar), minced garlic, sesame seeds, and water.

Adjust the water to reach your desired consistency. The dressing should be slightly thick but pourable.

Adjust the sweetness, spiciness, and tanginess to your liking by adding more honey, vinegar, or gochujang as needed.

Pour the gochujang dressing over the prepared vegetables.

Toss well until all the vegetables are coated with the dressing.

Arrange the warm, crispy mandu on top of the salad.

Add hard-boiled egg halves, sesame seeds, and sliced green onions or chives for garnish.

Serve Bibim Mandu immediately while the mandu are still warm and crispy. This dish works perfectly as a main course, a side dish, or even a light appetizer.