Bibigo Kimchi King Mandu is a frozen Mandu (Korean dumpling) product made by Bibigo, one of Korea's leading food brands. "Mandu" refers to Korean filled dough parcels — part of the same Asian dumpling family as Japanese Gyoza or Chinese dim sum, but with distinctly Korean characteristics. The defining feature of this product is that 18% of the filling is Kimchi — Korea's traditional naturally fermented vegetable, which, much like European sauerkraut or pickles, develops a deep and complex flavour through natural fermentation. Combined with pork (24%), vegetables, tofu, and oyster sauce, the result is savoury, umami-rich, and mildly spicy. The word "King" (Wang, meaning great or large in Korean) highlights that these dumplings are notably larger and more generously filled than standard Gyoza.

Yes, this product contains several allergens that must be declared under EU food labelling regulations (Regulation (EU) No 1169/2011). ① Gluten: Contains wheat flour and wheat gluten. ② Eggs: Contains egg white powder. ③ Fish: The Kimchi filling contains fermented anchovy sauce. ④ Soybeans: Contains tofu and textured soy protein. ⑤ Sesame: Contains sesame oil. ⑥ Molluscs: The oyster sauce contains oyster extract. Consumers with sensitivities to any of these six allergens should exercise caution before consuming this product.

No, this product is not suitable for either vegetarians or vegans. The main reasons are as follows: pork (24%) is the primary ingredient, and the product also contains veal stock, fermented anchovy sauce (fish), oyster extract (molluscs), and egg white — all of animal origin. This product also does not carry Halal certification. As pork is the main ingredient, it is not suitable for Islamic dietary requirements. It is likewise not gluten-free, as it contains both wheat flour and wheat gluten.

This product is cooked directly from frozen — no thawing required. Here are three recommended cooking methods. ① Gun-mandu / Pan-fried (most recommended): Heat oil in a non-stick pan, place the Mandu flat-side down and cook for 2–3 minutes until the base is golden. Add 100ml of water, cover with a lid, and steam for 6–7 minutes until cooked through. Remove the lid and cook for a further 1–2 minutes on high heat to crisp up the base. The result is a crispy exterior with a juicy, tender filling. ② Boiled: Drop the Mandu into boiling water and cook for 6–8 minutes. Serve in broth or with a soy dipping sauce. ③ Steamed: Place in a steamer and steam for 10–12 minutes. Recommended when you prefer the softest texture. Whichever method you choose, a dipping sauce of soy sauce, rice vinegar, and sesame oil makes the perfect accompaniment.

Bibigo Kimchi King Mandu is a frozen product and must be stored in a freezer at −18°C or below. Consume before the Best Before date printed on the packaging. Once thawed, do not refreeze — if refrigerated (0–4°C), cook and consume within 24 hours. After opening, reseal and return any unused portion to the freezer as soon as possible. Once cooked, serve immediately for best results; any leftovers should be refrigerated and reheated within 24 hours. The recommended serving size is approximately 175g (around 3–4 dumplings), with 168 kcal per 100g.