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Korean Corn Dogs



bibigo K-BBQ Mandu 3pcs
Flour 340g (3 ⅓ cup)
Water 270g (1 ⅓ cup)
White Sugar 35g (2 ⅓ Tbsp)
Kosher salt 3g (1 tsp)
Egg 1 EA
Dry yeast 6g (1 Tbsp)
Bread crumbs, dried 100g (1 cup)
White sugar, to garnish
Tomato ketchup, to garnish
Yellow mustard, to garnish
Skewer sticks


Bibigo Mandu Korean BBQ


Deep fry the Mandu until golden brown.
Then set aside.
Add yeast, flour, sugar, salt and egg with warm water and knead evenly,
then let it rise at room temperature for about 30 minutes.
After putting the fried Mandu on a skewer, coat the dough evenly,
and then coat it evenly with breadcrumbs.
Deep fry in 170 ℃ oil for about 5 minutes.
Serve with sugar, ketchup, or mustard according to your preference.

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