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CJ BIBIGO Korean BBQ Vegan Gyoza 300g
- Flavorful Korean-style vegan gyoza with a savory BBQ-inspired filling.
- The filling offers a satisfying mix of plant-based ingredients with a rich taste.
- Conveniently frozen and versatile for pan-frying, steaming, or boiling.
Please note that despite the cold pack, the cooling function will decrease after a while during transport and it could be delivered defrosted on the way. Please keep it in the refrigerator and consume it as soon as possible.Do not refreeze.
This product is packaged in an Isobox with Ice Pack. Please do not consume Icepack and do not play with them. Follow the disposal instructions. The isobox and icepack is resuable.
Unleash the flavor of Japan & Korea: CJ BIBIGO Korean BBQ Vegan Gyoza 300g!
CJ BIBIGO Korean BBQ Vegan Gyoza brings the popular, smoky and savory taste of Korean BBQ straight to your table in a convenient dumpling format. These vegan gyoza are filled with a delicious blend of plant-based ingredients and seasoned to replicate the complex, rich flavour profile of classic bulgogi, making them a satisfying main or side dish.
Crispy Wrapper and Savory Filling
The CJ BIBIGO Korean BBQ Vegan Gyoza features a thin, delicate wrapper that crisps up perfectly when pan-fried. The filling is a harmonious mix of textured vegetables and plant-based protein, offering a savory, deeply flavoured taste with hints of sweetness, soy, and garlic. This balance provides a robust and enjoyable eating experience.How to Enjoy
These gyoza are not ready to eat and require preparation before consumption. They can be prepared in multiple ways for different textures: Pan-Fried (Crispy): Add 3 tablespoons of oil to a non-stick pan. Place 7-8 frozen gyoza and pan-fry on medium heat for about 6-8 minutes, turning occasionally until all sides are golden brown and crispy. Steamed (Soft): Place 7-8 frozen gyoza in a steamer and steam for approximately 8-10 minutes. Boiled (Soupy): Add 7-8 frozen gyoza to a boiling soup or broth and boil for about 6 minutes until they float and are cooked through. Serve hot with a simple dipping sauce made from soy sauce, vinegar, and a pinch of chili flakes.Nutrition & Ingredients
| Energy | 875 kJ/207 kcal |
| Fat - of which saturated |
5 g 0.6 g |
| Corbohydrate - of which sugar |
29.3g 7.3g |
| Protein | 11.3g |
| Natrium (Salt) | 1.26g |
Water, WHEAT flour, vegetables* (17%) (cabbage (57%), onions (27%), spring onions (16%)), WHEAT GLUTEN, sugar, soy sauce* (4%) (water, SOYbeans, WHEAT, salt), garlic* (3%), chickpea flour, rapeseed oil, tapioca starch, SESAME oil* (1.7%), pea starch, thickener: methylcellulose (E461); natural flavor, yeast extract, iodized salt (salt, potassium iodate), caramel sugar syrup, soy sauce powder* (0.2%) (soy sauce (SOYbeans, WHEAT, salt), maltodextrin, salt), black pepper. *Produced in Germany. Vegetables, garlic and ingredients for BBQ flavor (soy sauce, sesame oil) are from EU and non-EU countries.
Details & Importer
Manufacturer: Bibigo
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the recommended cooking method for achieving a crispy bottom and tender top for these vegan gyoza?
To achieve a crispy bottom and tender top, pan-frying is ideal. Heat a little oil in a non-stick pan over medium heat. Place the frozen gyoza in a single layer, ensuring they do not touch. Cook for 2-3 minutes until the bottoms are golden. Add approximately 60ml of water, cover immediately, and steam for 3-4 minutes until the water evaporates and the gyoza are fully cooked. Remove the lid and continue cooking for another minute to re-crisp the bottoms.
How can I enhance the Korean BBQ flavor of these gyoza without adding meat products?
To amplify the Korean BBQ flavor, you can finish them with a light drizzle of toasted sesame oil and a sprinkle of toasted sesame seeds. A dash of gochujang or a soy-based sauce infused with garlic and a touch of brown sugar can also elevate the savory and slightly sweet profile.
What kind of dipping sauce best complements the distinct Korean BBQ taste of these vegan gyoza?
A simple dipping sauce made with soy sauce, rice vinegar, a touch of gochugaru (Korean chili flakes), minced garlic, and chopped spring onions complements the Korean BBQ flavor well. For a sweeter note, add a small amount of agave nectar or maple syrup.
When preparing these vegan gyoza, how does pan-frying them from frozen compare to steaming them for texture and cooking time?
Pan-frying from frozen yields a gyoza with a crispy bottom and sides, offering a textural contrast to the tender filling. This typically takes 7-8 minutes. Steaming from frozen results in an uniformly soft and tender gyoza wrapper, with a cooking time of about 6-7 minutes. Pan-frying offers more textural complexity.
What kind of Korean side dishes, like different types of kimchi or banchan, pair particularly well with these gyoza to create a balanced meal?
These vegan gyoza pair excellently with a variety of Korean side dishes. Classic fermented baechu kimchi (napa cabbage kimchi) provides a tangy contrast. Young radish kimchi (chonggak kimchi) offers a refreshing crunch, while a simple cucumber banchan (oi muchim) can balance the richness. Sweet potato starch noodles (japchae) or seasoned spinach (sigeumchi namul) are also great accompaniments.
