Wash the vegetables thoroughly and drain the water.

Slice the onion thinly and soak in cold water to remove the sharp taste.

Cut the vegetables into bite-sized pieces.

Mix gochujang, anchovy sauce, sugar, plum syrup, cooking wine, vinegar, minced garlic, sesame oil, and sesame seeds to make the dressing.

Heat a pan with enough cooking oil and pan-fry the dumplings until crispy.

In a large bowl, combine the vegetables and gradually add the dressing while mixing.