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Mini Wonton Rice Bowls with Soy-Butter Corn, Kimchi, and Seaweed

Mini Wonton Rice Bowls with Soy-Butter Corn, Kimchi, and Seaweed

  1. In a medium saucepan, melt butter on medium-low heat until foamy. Add in the garlic, stir and cook until fragrant, about 30 seconds. Add in 1 tbsp soy sauce and honey and stir to combine. Increase heat to medium, add in corn, and cook until warmed through, about 2-3 minutes. Cover the saucepan, remove from heat, and keep warm.
  2. Pan-fry bibigo™ Pork & Vegetable Mini Wontons according to package directions, in batches if necessary.
  3. Heat the bowls of bibigo™ Cooked Sticky White Rice according to package directions. Divide amongst four med-large soup bowls and use a wooden spoon to break up large clumps.
  4. In a small bowl, mix together the rice vinegar and ¼ cup soy sauce and divide between condiment dishes.
  5. Divide the mini wontons and soy-butter corn between bowls of rice.
  6. Add kimchi, scallions, and toasted sesame seeds, top with roasted seaweed. Serve right away, along with the dipping sauce for the pan-fried mini wontons.

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