Refreshing Beef Bulgogi Mandu Jeongol (Dumpling Hot Pot)
Refreshing Beef Bulgogi Mandu Jeongol (Dumpling Hot Pot)
A Guide to Making a Refreshing and Clean-Flavored Mandu Jeongol
I had a little bit of homemade mandu left in the freezer, so I decided to make a hearty and delicious mandu jeongol (Korean dumpling hot pot). I added beef brisket (usambgyeop), which was a service from my regular butcher, to make it even more flavorful and substantial. Instead of a spicy broth, I opted for a clear and refreshing taste that everyone, young and old, can enjoy. The dried anchovy (dipori) broth, combined with the marinated beef brisket, creates a remarkably clean and deep flavor profile. This filling mandu jeongol is perfect for enjoying with a bowl of rice. I highly recommend it as a special menu for your evening meal. Have a wonderful Friday! ♡
Main Ingredients- Beef brisket (Usambgyeop) 500g
- Dried anchovies (Dipori) 7 pieces
- Scallion roots 1/2 cup
- Water, as needed
- Shiitake mushrooms 6 pieces
- Enoki mushrooms 1 pack
- Napa cabbage (or Chinese cabbage) 1 handful
- Mandu (dumplings) 7 pieces
Beef Brisket Marinade- Soy sauce 2 Tbsp
- Cooking wine 1 Tbsp
- Cheongju (rice wine) 1 Tbsp
- Minced garlic 1 tsp
- Oyster sauce 1 Tbsp
- Black pepper, a pinch
- Sugar 3 tsp
Broth Seasoning- Salt or Soy sauce for soup (to taste)
- Chopped scallions, for garnish
- Soy sauce 2 Tbsp
- Cooking wine 1 Tbsp
- Cheongju (rice wine) 1 Tbsp
- Minced garlic 1 tsp
- Oyster sauce 1 Tbsp
- Black pepper, a pinch
- Sugar 3 tsp
Broth Seasoning- Salt or Soy sauce for soup (to taste)
- Chopped scallions, for garnish
Cooking Instructions
Step 1
First, prepare the beef brisket by mixing it with all the marinade ingredients: 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp cheongju, 1 tsp minced garlic, 1 Tbsp oyster sauce, a pinch of black pepper, and 3 tsp sugar. Gently massage the ingredients into the beef and let it marinate for about 10 minutes. This step enhances the natural savory flavor of the beef brisket.
Step 2
To create a delicious broth, place 7 dried anchovies (dipori) and 1/2 cup of scallion roots in a pot with enough water to cover. Simmer for about 10-15 minutes. Once the broth has developed a good flavor, strain out the solids using a sieve, keeping only the clear broth.
Step 3
Prepare the mushrooms by trimming the stems off the shiitake mushrooms and slicing them into bite-sized pieces. For the enoki mushrooms, trim the base and then separate them into smaller clusters. Mushrooms are essential for adding depth of flavor to the jeongol.
Step 4
Wash the napa cabbage thoroughly and cut it into large pieces. This will add a refreshing crunch and clean taste to the hot pot.
Step 5
Prepare the mandu. If using frozen mandu, you can add them directly to the pot. If they are very hard, you can slightly thaw them beforehand. About 7 dumplings is a good amount.
Step 6
Now, arrange all the prepared ingredients – the marinated beef brisket, sliced mushrooms, cabbage, and mandu – attractively in a jeongol pot. Pour the prepared clear anchovy broth over the ingredients, ensuring they are mostly submerged.
Step 7
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer until all the ingredients are cooked through. Continue to cook until the mandu puffs up nicely and the beef brisket is tender.
Step 8
Once the mandu are fully cooked, taste the broth and season it with salt or soup soy sauce according to your preference. Add a sprinkle of chopped scallions on top for a final touch of freshness and color.
Step 9
Serve the hot mandu jeongol immediately to your table and enjoy! It makes for a wonderfully satisfying meal, especially when paired with rice.
