Mandu in Sesame Chili Oil
2 tbsp coarse gochugaru
2 clove garlic, minced
1 scallion, thinly sliced
4 tsp Sichuan peppercorns
2 star anise
½ teaspoon salt
½ cup avocado oil
2 tbsp Chinese sesame paste, stirred
2 tsp honey
2 tbsp soy sauce
1 tbsp black vinegar
16 bibigo™ Beef & Vegetable Mandu
2-3 baby bok choy mui, bases removed
1 tbsp cilantro, roughly chopped
1 tsp sesame seeds, toasted
- In a heat-proof bowl, combine gochugaru, garlic, scallions, and salt. In a small saucepan, combine oil, Sichuan peppercorns, and star anise. Heat on medium-low heat until the light parts of the peppercorns begin to turn brown, about 4 minutes. Turn off the heat and wait for the peppercorns to turn fully dark brown, about 1 more minute. Carefully pour oil through a fine mesh strainer over the ingredients in the bowl. Stir together and allow to sit for at least 10 minutes to let the flavors integrate and the garlic cook through.
- In a separate bowl, whisk together sesame paste and honey. Whisk in soy sauce and black vinegar at a gradual drizzle to prevent the sesame paste from clumping. Then gradually whisk in half of the chili oil mixture. Taste, then continue to add chili oil mixture as desired.
- Bring a large pot of water to boil, then cook bibigo™ Beef & Vegetable Mandu according to package directions. Remove the boiled Mandu from pot and set aside. Add baby bok choy mui to the same boiling water and blanch for 1 minute. Remove boy choy and plunge in cold water.
- Transfer Mandu and bok choy to a serving dish. Stir sauce together again and add 1 tbsp cooking water if desired to make the sauce smoother. Pour sauce over the Mandu. Garnish with cilantro and sesame seeds.