Combine gochugaru, soy sauce, fish sauce, garlic, and plum extract. Mix together and set aside.
In a wide, shallow pot, evenly distribute the onions and white parts of scallions. Add kimchi, if using. Stir together sauce mixture with a splash of broth and pour evenly over onions.
Arrange remaining vegetables and tofu (and rice cakes, if using) in the pot as desired. Top with frozen bibigo™ Beef & Vegetable Mandu. Fill the pot using the remaining broth. Cover, and place on a portable cooktop or burner at the table. Bring to a boil, remove the lid, and eat as the ingredients get cooked. Make sure the Mandu are boiled for the length recommended on the packaging before eating!
