[Local Only] CJ Bibigo Mandu Beef & Vegetable Dumpling 24oz, CJ 비비고 소고기 왕교자 680g

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CJ Bibigo Mandu Beef & Vegetable Dumpling 24oz

CJ Bibigo Mandu | 만두

Beef & Vegetable Dumpling

Keep forzen 

MANDU is a distinct dumpling packed with Korean flavor.

A modern reinterpretation of beautiful royal dumplings with a chewy, wavy dumpling wrapper.


  • PAN FRY: Pour 3 tbsp of vegetable oil into a nonstick pan. Place 4 frozen MANDU pieces into the pan, leaving space between them. Heat on medium-high heat for 8 minutes, turning each side over every 2-3 minutes or until all sides are golden brown.
  • STEAM: Pour enough water into a steamer and boil. Once the water is boiling, place 4 frozen MANDU pieces inside and steam for 8 minutes.
  • SOUP: Add 4 frozen MANDU pieces to any soup or broth and boil for 6 minutes for a hearty MANDU soup.

bibigo Mandu are the modern reinterpretation to the fabled “mimandu” of the royal palace, a mandu made in the shape of sea cucumber and the gentle waves of the sea to represent nature’s bountiful treasure for the king. It boasts a light and vivid texture as various ingredients such as fresh pork, light tofu, fragrant leek and onion are wrapped in thin and chewy dumpling wrapper.



Dduk Mandu Guk

Dduk Mandu Guk

  • Preparation : 15 minutes
  • Cook Time : 25 minutes
  • Serves : 2


  • 6 Bibigo Mandu/Dumplings
  • 2 cups (225 g) sliced rice cakes*
  • 2 ½ cups Korean beef bone broth (sagol gomtang)*
  • ½ cup water
  • 2 cloves garlic, finely grated
  • 1 green onion, julienned
  • 1 large egg, separated
  • ¾ cup (60 g) Korean zucchini, cut into matchsticks
  • grapeseed or canola oil for cooking
  • couple pinches of dried Korean red chili pepper threads (silgochu)*
  • 3 tbsp crispy white or brown rice cereal
  • 6 shelled ginkgo nuts* (optional)
  • salt & pepper to taste


  1. Soak rice cakes in cold water for 15-20 mins. If using frozen rice cakes, soak for at least 30 minutes. Drain and set aside.
  2. Prepare the toppings: In two separate bowls, beat the egg white and yolk with a pinch of salt. In a lightly oiled non-stick pan, cook the egg white over medium-low heat, less than 1 minute on each side. Repeat process with the egg yolk. Let cool then cut into thin strips, diamonds, or other desired shape. Add a bit more oil to the pan and cook the zucchini with a pinch of salt over medium-high heat, about 2-3 minutes. Set toppings aside.
  3. In a medium pot, add bone broth, water, garlic, ginkgo nuts and bring to a boil.
  4. Add the dumplings and cook at a boil for 3 minutes. Add the rice cakes and cook for another 3-4 minutes, until the rice cakes are tender.
  5. Taste and adjust seasoning with salt if needed.
  6. Ladle into two bowls, add toppings and some freshly ground black pepper. Serve with a side of kimchi.

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