Mandu is a traditional Korean dumpling made from thin dough filled with various ingredients — similar in concept to Chinese Dim Sum, Japanese Gyoza, or European Ravioli. Bibigo Cheongyang Steamed Mandu is a steamed dumpling (Jjin-mandu) with a filling consisting of 28% vegetables (cabbage, onion, garlic chives, green onion), tofu, glass noodles, and plant-based protein. "Cheongyang" refers to a well-known variety of spicy Korean chilli pepper. This product uses Cheongyang pepper extract to deliver its characteristic sharp, tingling heat. It is a frozen product designed for quick and easy preparation in the microwave.

Yes, this product is suitable for both vegans and vegetarians. The filling is made entirely from plant-based ingredients including vegetables (cabbage, onion, garlic chives, green onion, chilli), tofu, glass noodles, and texturized plant protein (Texturized Soy Protein and Texturized Wheat and Soy Protein). It contains no animal meat, seafood, dairy, or eggs. However, please note that due to potential cross-contamination during production, traces of milk, egg, fish, peanut, and sulphites may be present. Vegan consumers with severe allergies should take this into consideration.

This product contains the following three allergens from the 14 mandatory allergens listed under EU Regulation 1169/2011: ① Gluten — present in wheat flour, soy sauce, and wheat gluten among other ingredients. ② Soybeans — present in tofu, plant-based soy protein, and soy sauce. ③ Sesame — present in sesame oil. This product is therefore not gluten-free. Additionally, due to cross-contamination, traces of milk, egg, fish, peanut, and sulphites may be present. Consumers with allergies to any of these ingredients should carefully check the ingredient label on the packaging before consumption.

This frozen steamed Mandu is optimised for microwave cooking. For the basic method, follow the instructions on the packaging — generally, place the frozen Mandu in a microwave-safe container, leave the lid slightly ajar, and heat at 700W for approximately 2–3 minutes (adjust time based on your appliance's wattage). Beyond the microwave, you can also boil the Mandu by adding them to a pot of boiling water for 5–7 minutes, or steam them in a steamer for 8–10 minutes. Pan-frying with a little oil (Gunmandu style) is another option, which gives the exterior a crispy texture for a different eating experience. After cooking, the traditional Korean way to serve Mandu is with a dipping sauce of soy sauce mixed with a splash of vinegar.

Cheongyang Pepper is one of the most representative spicy chilli varieties in Korea, measuring approximately 10,000–23,000 SHU on the Scoville Scale. This is hotter than a Jalapeño (approximately 2,500–8,000 SHU) but milder than Cayenne Pepper (approximately 30,000–50,000 SHU). This product uses Cheongyang pepper extract to deliver a sharp, tingling heat, though it is not an extreme level of spiciness. Those who are not accustomed to spicy food are advised to start with a small portion, and if preparing as a soup (Mandu-guk), increasing the amount of broth will dilute the heat for a more comfortable experience. In Korean food culture, spiciness is not merely a sensation — it is considered an essential element that adds depth and complexity to the overall flavour of a dish.