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By Plate This
2 tbsp Bibimbud
250g ground pork
2 tbsps. garlic, chopped
2 tbsps. red onion, chopped
2 tbsps. kinchay, chopped
1/4 cup carrots, diced
2 tbsps. cornstarch
2 tbsps. oyster sauce
3 tsps. sesame oil
15 pieces medium lumpoa wrappers
Oil for deep-drying
In a large bowl, combine pork, garlic, red onions, kinchay, carrots and cornstarch.
In a separate bowl, whisk together Bibimbud sauce, oyster sauce and sesame oil. Add this to the pork mixture and mix well.
Place about 2 tbsps. of the mixture onto a lumpia wrapper, and wrap while sealing edges with water. Repeat until you finish all the filling and the wrappers.
Deep-fry until golden brown on all sides and cooked through on the inside, about 7 minutes.
Serve with extra Bibimbud as a dipping sauce.