A package of King Wrapling, King Kimchi Wrapling and King Shrimp Wrapling which CJ Group put out to the market of late and plans to log 1 trillion won in sales by 2020 

(Photo: CJ Group)

CJ Group has been working on a great plan to make three of its business lines tops in the world. The short-term goal aims for annual sales of 1 trillion won by 2020, according to the company’s “Great CJ Plan.”

In order to realize the plan, the group will plunk down 36 trillion won in investments.

The group plans to continue to push R&D in the areas of food and bio industries, not just turning out end products. It wants to make a technological leap so they lead the growth of the national economy.

In January, the group declared it will lead the mandu, or dumpling, world market with its Bibigo Mandu, which is a possibility because of its R&D breakthroughs on the “Bibigo King Wrapling,” which came up with tastes and quality never known before seen in the wraplings.

When the King Wrapling was first introduced in 2013, consumers made them an instant frozen food success. 

The frozen mandu that was introduced in the market in the 1980s and 1990s ranked No. 1 and No. 3 in market share, showing that not much separated mandu in terms of taste and quality in the domestic market. Through intensive R&D to develop new kind of mandu, CJ decided to change the negative images of frozen mandu, with segregated tastes and superior quality. The result of the intensive efforts was “Bibigo Mandu.” 

The group spend 50 billion won in marketing expenses over three years to boost the sale of the new Bibigo Wrapling. Last year, its sales logged 100 billion won for the first time, with market share reaching more than 40 percent of the frozen mandu market, becoming the representative mandu brand in the country.

They ditched the traditional way of cooking mandu, which ground pork and vegetables and mixed them in favor, in favor of the new way, which cuts pork so that the meat can be tasted more fully.

Mandu [mahn-doo] is a kind of Korean dumpling. Made with a unique wave to hold in extra filling and flavor, Bibigo's mandu is juicy inside and crispy outside when pan-fried. 

This is how to make mandu:

- PAN-FRY: Pour 3 tbsp of vegetable oil into a nonstick pan.

- Place 4 frozen Mandu pieces onto pan, with spacing between them.

- Heat on medium-high heat for 8 minutes, turning each side every 2-3 minutes or until all sides are golden brown.

Stir-Fry: Pan-fry mandu pieces and stir-fry with your favorite vegetables for a delicious dish.

In a soup: Add 4 frozen mandu pieces to any soup or broth and boil for 6 minutes to make a hearty dumpling soup.

As a Topping: Top any salas with these pan-friend mandu pieces to make a quick and easy meal.

This is what’s in mandu:

Fillings: Beef, Bean Thread (Water, Sweet Potato Starch, Carrageenan, Salt), Fully Cooked Beef Patty [Ground Beef, Sugar, Roasted Garlic, Soy Sauce (water, wheat, soybeans, salt and alcohol), Green Onion, Sesame Oil, Oat Fiber, Salt, Pineapple Juice Powder (corn syrup solids and pineapple juice solids), Onion Puree, Yeast Extract, Smoke Flavor, Jalapeno, Water, Sodium Phosphate, Carrageenan, Black Pepper, Ginger Powder], Cabbage, Green Onion, Carrot, Sugar, Soy Sauce (Water, Soybeans, Wheat, Salt), Garlic, Modified Tapioca Starch, Sesame Oil, Oat Fiber, Salt, Autolyzed Yeast Extract, Yeast Extract, Japapeno, Water, Natural Grill Flavor (Tapioca Dextrin, Salt, Grill Flavor, Natural Smoke Flavoring, Silicon Dioxide), Black Pepper.

Dough: Wheat Flour, Water, Modified Tapioca Starch, Wheat Gluten, Soybean Oil, Salibigo Mandu, Soybean Oil, and Salt.