4 tbsp coarse gochugaru
2 tbsp soy sauce
2 tbsp fish sauce
5-6 clove garlic, minced
1 tbsp Korean plum extract or Chinese plum sauce
32 oz bone broth or chicken stock
Salt to taste
½ medium onion, sliced
3 scallions, cut into 2-inch pieces
½ block firm tofu, sliced
1 gray squash, sliced
1 carrot, sliced
6 cremini or shiitake mushrooms
3 oz Enoki mushrooms
12 oz Napa cabbage, cut into chunks
2 cup crown daisy leaves
8 bibigo™ Beef & Vegetable Mandu
½ cup kimchi (optional)
½-1 cup fresh rice cakes (optional)
- 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!