Recipe Ingredients
- 1 1/2 cups bibigo™ Korean-Style Tangy Napa Cabbage Kimchi, drained and cut into 1/4-inch pieces
- 3 plum tomatoes, seeded and cut into 1/4-inch pieces
- 1/2 small red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeded and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 3 Tablespoons vegetable oil
- 1 (24-ounce) bag bibigo™ Mandu Bulgogi Chicken Dumplings
- 2 cups shredded cheddar cheese
- 1/2 cup store-bought or homemade sriracha mayonnaise
- 2 green onions, thinly sliced on a bias
Recipe Directions
- Preheat oven to broil and line a small rimmed baking sheet with parchment paper. Combine kimchi, tomatoes, onion, cilantro and jalapeño in small bowl. Season with salt and pepper to taste. Set aside.
- Heat oil in large skillet over medium heat. Working in batches, cook 4 mandu at a time for 8 minutes, flipping every 2 to 3 minutes until golden-brown.
- Place mandu in an even layer on prepared baking sheet. Sprinkle with cheddar. Broil until cheese is melted, about 1 to 2 minutes. Drizzle with sriracha mayonnaise and top with kimchi mixture and green onions.
Tip: To make sriracha mayonnaise, simply mix 1 cup regular mayonnaise or Japanese mayonnaise with 1 to 2 tablespoons of sriracha.
