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A deep white bowl with our Chicken and Kimchi Mandu, on a wooden placemat with orange chopsticks resting on the bowl. A plate of hot and sweet gochujang coleslaw is next to the main dish to pair with the mandu.

Hot & Sweet Gochujang Coleslaw

A fusion-inspired take on the classic coleslaw, combining the crunchy freshness of traditional coleslaw with the bold dynamic flavours of Korean cuisine. This fusion not only results in a delicious dish but also reflects the global influence and creativity in contemporary cooking.


Featured Product:

Chicken and Kimchi Mandu


  • 200 g crunchy coleslaw mix (shredded white/red cabbage and grated carrots)

  • 2 tbsp lime juice or rice vinegar

  • ½ tbsp sesame oil

  • 2 tbsp water

  • ½ tbsp gochujang (Korean red pepper paste)

  • 1 tbsp honey

  • 2 tbsp mayonnaise (preferably Kewpie’s)

  • 1 clove of garlic, chopped

  • Pinch of salt

  • Handful of roughly chopped coriander 


Step 1: In a large mixing bowl add the chopped garlic, gochujang, honey, mayonnaise, water, and lime juice (or vinegar) and mix.

Step 2: Whisk in the sesame oil gradually so the ingredients emulsify.

Step 3: Add the coleslaw mix and stir well.

Step 4: Add salt to taste, and garnish with chopped coriander.

Step 5: Set in the fridge for 30 minutes before serving.

Or make your dipping sauce by mixing:

  • 2 tbsp light soy sauce
  • 1 tbsp rice vinegar (or balsamic vinegar)
  • 1/2 tbsp chilli oil (optional, for an extra kick)


Serve with Chicken and kimchi Mandu (steamed as per the cooking instructions). Enjoy!

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