Kimchi Mandu Gratin

Person

Level

Preperation

bibigo Kimchi & Pork Mandu 8pcs

Extra virgin oil 30g (3 Tbsp)

Garlic, crushed 15g (1 Tbsp)

Onion, chopped 40g (2 ⅔ Tbsp)

Zucchini, cored & cut into chunks 50g (5pcs)

Eggplant, cut into chunks 40g (6pcs)

Button mushroom, cut into chunks 50g (5pcs)

bibigo vegan slived kimchi Kimchi, chunks 60g (1 cup)

Mozzarella & Cheddar cheese, blended 55g (1 cup)

Tomato sauce 300g (1 ½ cup)

Basil 3 leaves, sliced

Kosher Salt, as desired

Black pepper, crushed as desired

instructions:

Steam the Mandu for about 6 minutes, then place them in a bowl.

Pour olive oil into a pan and fry garlic and onion over medium heat for about 2 minutes.

Add zucchini, eggplant, and mushroom, season with salt and black pepper, and fry another 2 minutes.

Add kimchi and fry for about 1 minute more.

Add tomato sauce and simmer for about 4 minutes while stirring well.

Place the prepared kimchi & tomato sauce on the Mandu in a bowl and top with cheese.

Add basil slice on the cheese.

Melt the cheese with dry heat for about 4 minutes in an oven preheated to 180 ℃.