This is the Bibigo Whole Shrimp Mandu, made using .
Each pack contained five mandu, each around 10 cm in length, with a whole shrimp tail extending from one end, partially surrounded by a savoury filling and encased in a thin, circular wrapper.
The packaging recommended pan-frying in 2–4 tablespoons of oil over low–medium heat for 8–9 minutes until golden and cooked through. These were instead lightly oiled and cooked in an air fryer at 180ºC for 10 minutes, producing similar results with less greasiness.
When served hot, the wrapper was thin and crisp, holding just enough structure to support the filling. The shrimp was plump and juicy, while the mixture of glass noodles, squid, carrot, and chives provided varied textures and a well-rounded, seafood-forward flavour profile.
Overall, it offered an enjoyable balance of texture and seasoning, rich enough to be eaten without any dipping sauce. Though on the pricier side, it felt worthwhile as an occasional indulgence, and the shrimp variant was distinctly more satisfying than the squid version.
This Bibigo Whole Shrimp Mandu contained 200 g (5 pieces). It was produced in South Korea and purchased in Sydney, Australia in 2025.