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bibim mandu



Bibim Mandu Salad
8 Bibigo Beef & Vegetable Mandu
⅔ cup packed green cabbage, finely julienned
⅓ cup red cabbage, finely julienned
⅓ cup carrot, finely julienned
⅔ cup cucumber, finely julienned
5 perilla leaves, chiffonade
1 handful soybean sprouts, blanched

Go-Chu-Jang Dressing
2 tbsp go-chu-jang
2 tbsp unseasoned rice vinegar
1 tbsp soy sauce
1 tbsp sugar
1 tbsp maesil syrup (Korean plum extract)
2 clove garlic, finely minced
2 tsp sesame seeds
½ tsp gochugaru


Bibigo Mandu Korean BBQ


Stir together all dressing ingredients in a small bowl and set aside.
Bring a small pot of water to a boil. Add the soybean sprouts and cook uncovered for 2 minutes. Rinse with cold water, drain well, and set aside.
Prepare the remaining vegetables.
Pan fry or deep fry Bibigo Mandu according to package directions.
Mix all the prepared vegetables in a large serving bowl and top with fried Mandu. Pour dressing over the salad and toss to coat. Enjoy immediately.

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