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Kimchi Mandu Gratin



bibigo Kimchi & Pork Mandu 8pcs
Extra virgin oil 30g (3 Tbsp)
Garlic, crushed 15g (1 Tbsp)
Onion, chopped 40g (2 ⅔ Tbsp)
Zucchini, cored & cut into chunks 50g (5pcs)
Eggplant, cut into chunks 40g (6pcs)
Button mushroom, cut into chunks 50g (5pcs)
bibigo vegan slived kimchi Kimchi, chunks 60g (1 cup)
Mozzarella & Cheddar cheese, blended 55g (1 cup)
Tomato sauce 300g (1 ½ cup)
Basil 3 leaves, sliced
Kosher Salt, as desired
Black pepper, crushed as desired


Bibigo Mandu Kimchi & Pork


Steam the Mandu for about 6 minutes, then place them in a bowl.
Pour olive oil into a pan and fry garlic and onion over medium heat for about 2 minutes.
Add zucchini, eggplant, and mushroom, season with salt and black pepper, and fry another 2 minutes.
Add kimchi and fry for about 1 minute more.
Add tomato sauce and simmer for about 4 minutes while stirring well.
Place the prepared kimchi & tomato sauce on the Mandu in a bowl and top with cheese.
Add basil slice on the cheese.
Melt the cheese with dry heat for about 4 minutes in an oven preheated to 180 ℃.

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