Crispy Rice Bowl with Pan-Fried Mandu

Crispy Rice Bowl with Pan-Fried Mandu

Ingredients

2 cup cooked rice
5 Bibigo Pork & Vegetable Mandu
1 cup cabbage
10 shiitake mushroom, sliced
1 large red bell pepper, sliced
1 large zucchini, sliced
½ white onions, sliced
Sesame oil, for cooking (or olive oil)
2-3 tbsp Bibigo Hot & Sweet Go-Chu-Jang Sauce

  1. Heat a pan over medium high heat. Add 1 tsp of oil or enough to coat the pan. Once oil is hot, add vegetables one type at a time and cook in batches until lightly browned, about 1-2 minutes. Add more oil to the pan as needed between vegetables.
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  2. Heat a pan over medium heat and add 1 tbsp of olive oil. Place Bibigo Pork & Vegetable Mandu in the pan and add ½ cup of water. Cover pan with lid and cook for 5 minutes until water evaporates. Remove from heat and set aside.
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  3. Add 1 tbsp of oil into a non-stick pan and coat evenly. Spread rice out into a thin, even layer. Place pan over low heat until bottom is golden and crispy.
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  4. To assemble, add rice into a bowl with assorted vegetables, Mandu, and Bibigo Hot & Sweet Go-Chu-Jang Sauce.
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