Beef & Vegetable Mandu with Spicy Broth

Beef & Vegetable Mandu with Spicy Broth

Ingredients

1-2 tsp neutral oil
2 clove garlic, minced
1-inch piece of ginger, minced
1 scallion, sliced, whites and greens separated
6 cup low-sodium beef or chicken stock
1-2 tbsp mild-hot gochujang
1-2 tsp fish sauce
20 oz pack Bibigo Beef & Vegetable Mandu
2 dried shiitake mushrooms
2 cup bok-choy, spinach, or Napa cabbage
2 tbsp soy sauce
2 tbsp rice vinegar
Toasted sesame seeds, for serving
Toasted sesame oil, for serving
Kimchi, for serving

  1. Place the dried shiitake in a small bowl and cover with boiling water. Cover and soak for at least 20 minutes. Set aside and reserve mushroom-soaking water.
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  2. Add oil into a medium-sized soup pot and set over medium-high heat. Add the garlic, ginger, and scallion whites. Stir with a wooden spoon and cook until fragrant, about 1 min.
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  3. Add broth, gochujang, and fish sauce into the pot. Cover and bring to a boil, then turn heat to low and simmer for about 15-20 minutes. Stir occasionally to disperse the gochujang.
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  4. Increase heat to medium-high, bring the broth back to a rolling boil, and cook the Bibigo Beef & Vegetable Mandu in two batches, about 8-9 Mandu per batch. Boil for about 5-6 minutes until the Mandu float and the Mandu wrappers are translucent. Remove the Mandu with a spider strainer and divide between large serving bowls. Keep warm.
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  5. Return broth to a gentle boil. Add the soaked shiitake and reserved shiitake-soaking water into the pot of broth. Add in the greens and simmer until just cooked through, about 2-3 minutes.
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  6. Add 1 tbsp each soy sauce and rice vinegar into two dipping sauce dishes; put some kimchi into two small dishes.
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  7. Divide vegetables and shiitake between the two reserved bowls of Mandu.
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  8. Carefully taste the hot broth, stirring in a bit of fish sauce or hot water to adjust flavor.
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  9. Ladle broth over the Mandu bowls, drizzle with sesame oil, top with sesame seeds and scallion greens. Serve right away, with some Mandu dipping sauce and kimchi on the side.
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