Chai's Choices: Bibimbap and Mandoo

HONOLULU (HawaiiNewsNow) - Today Chef Chai Chaowasaree introduces us to a taste of Seoul! Bibimbap and mandoo are two of the dishes featured on his Hawaiian Airlines menu to Korea.

Segment 1:

Serve four


  • 4 cups steamed white rice
  • 1 carrot, juliennes
  • 2 cups Cooked bean sprouts, branch for a minute in hot water then season with little sesame oil salt
  • 4 cups spinach, or Choi sum sautéed in a little sesame or peanut oil and seasoned with salt
  • 8 shiitake mushrooms, thinly sliced and sautéed in peanut oil and seasoned with salt
  • 4 egg, cooked sunny side up
  • 2 tablespoons sesame seeds
  • 2 tablespoon dark sesame oil
  • Soy sauce, to taste
  • Gochuchang Paste to taste
  • 1 lb Bulgagi


Put cooked rice in large slightly shallow bowl. Place bulgogi and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.

When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimbap should be moist and not dry.


  • 1 pound rib-eye, slice to bite size and marinade


  • 1/2 cup soy sauce
  • 2 tablespoons finely chopped garlic
  • 1/2 small white onion, grated or sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons light brown sugar
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons toasted sesame oil
  • 1/4 teaspoon ground black pepper
  • 2 green onions, thinly sliced
  • 1 tablespoon grated ginger


Combine and whisk together all the marinade ingredients in a large bowl. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 2 hour or overnight; it is best if marinated overnight.

Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile bibimbap.

Tips: Bibimbap can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.

Segment 2:

Chicken Mandoo
Serves four


  • 1 lb. lean ground chicken
  • 1 onion, finely chopped
  • 1 cup finely chopped Spinach parboiled
  • 1/2 cup tofu (1 cake), chopped
  • 1 tablespoon finely chopped garlic,
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 2 tablespoons soy sauce
  • 1/3 tablespoon salt
  • 1/3 tablespoon pepper
  • 1 package circular mandoo wrappers (or Japanese gyoza)


In a large mixing bowl, combine all the ingredients, except the wrappers and mix until all the ingredients combined well

Place about 1 tablespoon of filling in the center of dumpling wrapper. Dip your finger in water and wet the outside edge of the top half of the wrapper. Fold the wrapper over to close and then crimp the edges.

Repeat until the filling is gone.

You can steam, boil, fry, or saute the dumplings as you wish.

Perfect with any dipping sauce

Mandoo is Korean dumpling that are easy to make and can be prepared in large quantities in advance and stored in the freezer for future use. Korean dumplings are traditionally made with a pork beef or chicken. Versatile and delicious, mandoo can be boiled, steamed, deep fried, pan-fried or added to soup. They are substantial enough for a main dish, or just a snack