Ingredients & Allergen Statement
Ingredients: Wheat flour, water, kimchi, pork, puffed soy product, glass noodle, cabbage, tofu, green onion, garlic, vegetable oil, sugar, beef-powder seasoning, disodium 5'-inosinate / disodium 5'-guanylate, salt, starch, spices.
Allergens: This production line also handles wheat, soy products, fish, shrimp, egg and scallop. Contains wheat, soy, pork.
Technical Parameters
|
Category |
Frozen raw flour-based product; filling ratio ≥45% |
|
Unit Weight |
25 g (customisable) |
|
Pack Options |
640 g × 8 / carton, 500 g × 20 / carton (customisable) |
|
Shelf Life |
18 months |
|
Storage |
Keep frozen at –18 °C or below; rising temperatures will affect quality |
|
Cooking Method |
Pan-fry, deep-fry |
|
MOQ |
500 kg for the standard recipe; private-label retail packs available |
Highlights & Use Scenarios
- Built for the kimchi-loving diner, this mandu positions itself as the late-night snack of the freezer aisle.
- A natural side to grilled meat, fried chicken and Korean ramen - the sour-spicy kick clears the palate between bites.
- Late-night bites, drama-marathon snacks, and the kind of mid-week fridge pick-me-up people reach for.
- A standard listing at Korean supermarkets and Korean-chain restaurants overseas - built for the kimchi-loving customer.
- A freezer hero at Asian supermarkets, turning over quickly in the pan-fried dumplings section.
Cooking Instructions
Pan-Fry: Cook from frozen. Heat a thin layer of oil in a flat pan over medium-low heat for one minute, place the mandu in, add water to about a quarter of the way up, cover and steam-fry for 5 to 7 minutes; uncover and crisp until the bottoms turn deep golden, then serve with a Korean dipping sauce.
Why Choose Us
Co-operation support
ODM / OEM available; spice level and seasoning can be tuned to local taste. A dedicated coordinator follows up on retail and food-service orders.
Quality and certifications
Whole-process QC meets export food standards; HACCP, FDA, BRC, HALAL and EAC are all in place; listings cleared for Korean-supermarket and Korean-restaurant channels.
Factory capacity
A 12,000 m² IQF facility with a 500-tonne monthly output runs an automated mandu line - the sour-spicy character stays batch-consistent and supply is steady year-round.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: Is it very spicy?
A: It is sour-spicy but on the gentle side; the fermented kimchi brings the flavour, not raw chilli burn, so even mild-palate eaters can try it.
Q: How do I pan-fry it best?
A: Use a thin layer of oil on medium-low heat; fry both sides until deep golden, with a splash of water and a lid in between. Korean gochujang or rice vinegar both work as dipping sauce.
Q: What does it pair with?
A: Korean fried chicken, grilled meat, kimchi stew - all are classics. A bowl of cold noodles or a beer at the side rounds out the experience - that is the proper way to finish a plate of Korean Kimchi Pan Fried Mandu.
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