Water, WHEAT flour, kimchi (10%) (Chinese cabbage, radish, pepper powder, salt, garlic, sugar, ginger), cellophane noodles (sweet potato starch), SOYbean oil, textured SOY protein, white cabbage, chives, green onion, onion, SESAME oil, tofu (SOYbeans, stabiliser: E 511, salt), tapioca starch, WHEAT starch, potato starch, sugar, SOY sauce (water, SOYbeans, salt, WHEAT, fructose, alcohol, yeast), garlic, ginger, kimchi oil (SOYbean oil, garlic oil, ginger oil, MUSTARD oil, onion oil), colouring: E 160c, acidifier: E 341, dextrin, anti-caking agent: E 551, black pepper, humectant: E 420, emulsifier: E 471, stabiliser: E 461, flavour enhancer: E 621.
Allergens: GLUTEN (WHEAT), SOY, SESAME, MUSTARD.
Average nutritional values per 100g:
Energy: 604 kJ / 144 kcal
Fat: 3.70 g
of which saturated fatty acids: 0.80 g
Carbohydrates: 24.00 g
of which sugars: 3.20 g
Protein: 6.10 g
Salt: 0.84 g
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
In a pan with a little oil, 100ml water, and covered for 8-10 minutes.
Or steamed for 7-8 minutes.
Or in soup for 6-7 minutes.
Thermal preparation is recommended.
N° 073 · DIM SUM
Son Mandu with Kimchi
large Korean dumplings · fermented kimchi and tofu
Large Korean mandu with fermented kimchi and tofu, a dumpling much more voluminous than Japanese gyoza. Thick dough hiding an interior with the characteristic sourness of kimchi, balanced by tofu. Made in South Korea.
The fermented filling gives that unmistakable Korean taste, spicy and sour. You can cook them directly from the freezer, in a pan or in soup, with no preparation needed.
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Water, WHEAT flour, kimchi (10%) (Chinese cabbage, radish, pepper powder, salt, garlic, sugar, ginger), cellophane noodles (sweet potato starch), SOYbean oil, textured SOY protein, white cabbage, chives, green onion, onion, SESAME oil, tofu (SOYbeans, stabiliser: E 511, salt), tapioca starch, WHEAT starch, potato starch, sugar, SOY sauce (water, SOYbeans, salt, WHEAT, fructose, alcohol, yeast), garlic, ginger, kimchi oil (SOYbean oil, garlic oil, ginger oil, MUSTARD oil, onion oil), colouring: E 160c, acidifier: E 341, dextrin, anti-caking agent: E 551, black pepper, humectant: E 420, emulsifier: E 471, stabiliser: E 461, flavour enhancer: E 621.
Allergens: GLUTEN (WHEAT), SOY, SESAME, MUSTARD.
Average nutritional values per 100g:
Energy: 604 kJ / 144 kcal
Fat: 3.70 g
of which saturated fatty acids: 0.80 g
Carbohydrates: 24.00 g
of which sugars: 3.20 g
Protein: 6.10 g
Salt: 0.84 g
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
In a pan with a little oil, 100ml water, and covered for 8-10 minutes.
Or steamed for 7-8 minutes.
Or in soup for 6-7 minutes.
Thermal preparation is recommended.
Mandu-guk with kimchi
Mandu-guk with kimchi
Mandu-guk is a complete Korean dinner in a single bowl, and the kimchi filling makes the soup flavorful without a complicated base.
Notes
Keep the simmer gentle so the wrapper doesn't tear. The timer starts once the soup returns to a gentle simmer. Mandu contain gluten, soy, sesame and mustard.
Spicy Mandu
Authenticity
Why it's worth it
Mandu are large Korean dumplings, and Son Mandu fills them with fermented kimchi and tofu, a staple combination in Korean home cooking. The thick wrapper holds the spicy and sour filling well, with tender tofu. A pack of 20 generous pieces that can be steamed or pan-fried, substantial enough for a serious snack.
Culinary inspiration
How to enjoy
For mandu-guk, put the Son Mandu with Kimchi directly from the freezer into the simmering soup and cook for six to seven minutes. Do not boil aggressively or stir frequently; add the beaten egg only after the mandu are hot and the wrapper is tender.
Food pairings
Serve them like this
◆ Mandu-guk soup with egg drop and green onion
◆ Korean sauce (soy, vinegar, gochugaru chili oil)
◆ Banchan: sautéed spinach and kimchi
◆ Chilled Soju or makgeolli (Korean rice wine)
◆ Chilled Korean beer (Cass Fresh or OB Lager)
