Mandu Salad

Mandu Salad
with Korean BBQ Vinaigrette


1 tablespoon corn oil

16 Pork & Vegetable Mandu

6 cups rough chopped romaine lettuce

1 large cucumber – peeled and thinly sliced

1 small carrot, peeled and thinly sliced

1 Asian pear, peeled and cut into matchsticks

1 scallion, thinly sliced

1 small breakfast radish, sliced into thin rounds


Korean BBQ Vinaigrette:

4 tablespoon Bibigo Korean BBQ Sauce & Marinade Original

1 tablespoon fresh lemon juice

2 tablespoon sesame oil

2 tablespoon sesame seeds

  1. In a large sauté pan, heat oil over medium heat. Arrange Mandu in a single layer and cook until golden brown, about 2 minutes. Flip and cook the other side for another two minutes. Remove Mandu from pan and reserve on a paper towel lines plate to rest.
  2. In a large bowl, add the romaine lettuce, cucumbers, carrots, Asian pears, scallions, and radish slices. Combine together.
  3. In a separate small bowl, whisk together all the ingredients for the BBQ vinaigrette. Add most but not all the BBQ vinaigrette to the salad ingredients and toss together to coat the vegetables.
  4. Divide the salad amongst 4 bowls. Top with Mandu. Drizzle the remaining vinaigrette over the rest of the Mandu and serve immediately.

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