Hearty and Comforting Mandu Jeongol (Korean Dumpling Hot Pot)
A Perfect Autumn Dish: Savory Mandu Jeongol
As the weather cools down, a warm and comforting hot pot like Mandu Jeongol becomes irresistible. This recipe features delicious dumplings and fresh vegetables in a deeply flavorful broth, perfect for beating the autumn chill. Enjoy a delightful restaurant-quality meal right in your own kitchen!
Hot Pot Ingredients
- 10 ready-made dumplings (Mandu)
- 1/2 enoki mushroom
- 40g oyster mushrooms
- 30g Korean parsley (Minari)
- 80g bean sprouts
- 80g Korean beef (thinly sliced, e.g., for Bulgogi)
- 1/2 stalk green onion
- 1/2 red chili pepper
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
1. Prepare the dumplings and vegetables.
– Have your dumplings ready (either thawed or frozen, as per package instructions).
– Trim the base of the enoki mushrooms and separate the strands. Tear the oyster mushrooms into bite-sized pieces.
– Wash the Korean parsley (Minari) and cut into 5-7 cm lengths.
– Rinse the bean sprouts and drain them well.
– Lightly pat the Korean beef dry with paper towels and slice into 2-3 cm pieces.
– Slice the green onion diagonally and the red chili pepper into thin rounds for color.
Step 2
2. Make the rich and refreshing broth.
– In a pot, combine 1.2 liters of water with the Deopori dried anchovies, regular dried anchovies, and dried kelp.
– Bring to a boil over high heat, then reduce to medium-low and simmer gently for 20 minutes.
– For a cleaner taste, you can remove the kelp after about 10 minutes of simmering.
– Strain the broth through a sieve, discarding the solids to obtain a clear broth.
Step 3
3. Marinate the beef for enhanced flavor.
– In a bowl, combine the sliced beef with 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1/2 Tbsp cooking wine, 1 Tbsp fish sauce, and a pinch of black pepper.
– Gently mix and let it marinate for about 10 minutes to allow the flavors to meld.
Step 4
4. Arrange all ingredients in a hot pot and simmer.
– In a wide hot pot or large pot, artistically arrange the dumplings, bean sprouts, mushrooms, Korean parsley, marinated beef, green onion, and red chili pepper.
– Carefully pour the prepared clear broth over the ingredients, ensuring they are mostly submerged.
– Place the pot on a stovetop and heat over medium-low heat.
– Once the ingredients are cooked and the broth begins to simmer, continue to cook for approximately 10 minutes until everything is tender and flavors have melded.
– The dish is ready when the vegetables are wilted and the dumplings are plump.
Step 5
5. Enjoy either the clear, light broth or a spicier version.
– You can savor the naturally light and refreshing flavor of the broth as is, or for those who enjoy a bit of heat, add the optional spicy seasoning for a more robust taste.
Step 6
6. Prepare the spicy seasoning (Optional).
– In a small bowl, mix 1.5 Tbsp red pepper flakes, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1/2 Tbsp minced garlic, and 1 Tbsp cooking wine until well combined.
– Finish with a pinch of black pepper.
– To make the broth spicy, stir 1-2 tablespoons of this mixture into the hot pot as it simmers.
