Mandu Salad with Go-Chu-Jang Maple Vinaigrette

Mandu Salad with Go-Chu-Jang Maple Vinaigrette

Ingredients

½ medium kabocha squash, seeded and cut into ½-inch slices
1 tbsp olive oil
2 tsp pure maple syrup
½ tsp salt
¼ tsp cinnamon
⅓ cup white balsamic vinegar
2 tbsp finely chopped shallot
2 tbsp pure maple syrup
2 tsp Bibigo Hot & Sweet Go-Chu-Jang Sauce
1 tsp dijon mustard
½ tsp salt
¼ tsp pepper
½ cup extra virgin olive oil
2 tbsp grapeseed or vegetable oil
8 Bibigo Bulgogi Chicken Mandu
1 medium bunch lacinato kale, de-stemmed and thinly sliced
2 cup shredded brussels sprouts
2-3 cup baby arugula
1 Korean pear, thinly sliced
1 cup lotus root chips

  1. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Place kabocha squash on the sheet pan and add 1 tbsp of olive oil, maple syrup, salt, and cinnamon. Toss to coat. Roast for 20-25 minutes, tossing once or twice during baking, until squash is tender and caramelized.
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  2. In a medium bowl, whisk together the white balsamic vinegar, shallot, maple syrup, Bibigo Hot & Sweet Go-Chu-Jang Sauce, dijon mustard, salt, and pepper until combined. Slowly stream in the ½ cup of olive oil, whisking constantly until dressing comes together, and until it’s smooth and creamy. Season to taste with additional salt and pepper if desired.
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  3. Heat grapeseed oil in a nonstick pan over medium to medium-high heat. Place frozen Bibigo Bulgogi Chicken Mandu into the pan, leaving space in between each Mandu. Cook for 2-3 minutes, then flip and cook for an additional 2-3 minutes on each side, or until all sides are golden brown. Cook the Mandu in batches if necessary to avoid overcrowding. Set aside to cool slightly.
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  4. Place kale and shredded brussels sprouts in a large bowl. Add a couple tablespoons of the vinaigrette, and a couple pinches of salt and pepper. Using your hands, massage the vinaigrette into the kale and brussels, until the greens become more tender and reduce in volume.
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  5. Add the arugula, roasted squash, sliced pear, and a few more tablespoons of the vinaigrette (to taste), and toss to combine. Season the salad with additional salt and pepper, if needed.
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  6. Portion salad onto plates, and top with the Bibigo Bulgogi Chicken Mandu and lotus root chips. Serve with extra vinaigrette.
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