Spicy Mandu & Vegetable Soup

Spicy Mandu & Vegetable Soup

Ingredients

2 tbsp Bibigo Hot & Sweet Go-Chu-Jang Sauce
3 cloves garlic, finely minced
4-5 tsp fish sauce
2 tbsp soju or mirin
2-3 tsp gochugaru
2½ cups bone broth or any prepared broth
½ large carrot
2 gray squashes
6 cremini mushrooms
2 scallions
6 Bibigo Beef & Vegetable Mandu

  1. In a small bowl, combine Bibigo Hot & Sweet Go-Chu-Jang Sauce, garlic, fish sauce, soju, and gochugaru and mix thoroughly. Set aside.
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  2. To prepare the vegetables, slice the carrot into ⅙-inch thick disks. Cut the gray squashes into disks or matchsticks. Slice the scallions on a bias, and set aside the softer green parts for garnish. Optional: Use a flower-shaped vegetable cutter on the carrot slices; use a small paring knife to cut flower designs into the caps of the mushrooms.
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  3. In a small pot, bring the broth to a boil. Lower heat to a simmer and stir in the spicy sauce mixture. Add the whites of the scallions and all the carrot pieces. Simmer for 2 minutes to allow the carrots to become tender; then add the squash and Bibigo Beef & Vegetable Mandu. After 4 minutes, add the mushrooms. Simmer until mushrooms are tender and Mandu is heated through, about 2-3 minutes.
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  4. Divide broth, vegetables, and Mandu into 2 bowls and garnish with green scallion slices.
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