Hearty Mandu Jeongol (Korean Dumpling Hot Pot) Recipe
Hearty Mandu Jeongol (Korean Dumpling Hot Pot) Recipe
[Mangaekbaekgwa] EP. 33 – Craving Something Warm? Make Mandu Jeongol!
Attention everyone with dumplings at home! On a rainy day or a leisurely weekend, when you’re craving a steaming hot broth, how about Mandu Jeongol? This dish is perfect for warming up and satisfying your appetite with its rich flavors and comforting warmth.
Essential Ingredients- 6 dumplings
- 100g oyster mushrooms
- 100g enoki mushrooms
- 2 shiitake mushrooms
- 4 leaves of napa cabbage
- 4 sprigs of crown daisy
- 2 heads of bok choy
- 1/2 onion
- 20cm piece of green onion
Broth Ingredients- 10 anchovies
- 4 pieces of dried kelp (5cm x 4cm)
- 800ml water
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or similar)
- 10 anchovies
- 4 pieces of dried kelp (5cm x 4cm)
- 800ml water
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or similar)
Cooking Instructions
Step 1
Let’s start by making a flavorful broth. In a pot, add 800ml of water, 10 anchovies, and 4 pieces of dried kelp (5cm x 4cm). Bring to a boil. Once boiling, remove the kelp. Continue to simmer with the anchovies for about 10 minutes to create a rich broth. Remove the anchovies for a clear soup base.
Step 2
Next, prepare the mushrooms for a variety of textures. For the oyster mushrooms, trim the tough ends and tear them into bite-sized pieces. For the enoki mushrooms, trim off the root end and separate the strands. For the shiitake mushrooms, remove the stems and slice the caps into manageable pieces.
Step 3
Now, let’s prepare the vegetables that will be enjoyed with the broth. Separate the inner and outer leaves of the napa cabbage and cut them into bite-sized pieces. Trim the stems of the crown daisy short. Thinly slice the onion. Cut the green onion diagonally into about 20cm lengths.
Step 4
Time to make the seasoning paste that will define the flavor of your Mandu Jeongol. In a bowl, combine 2 Tbsp gochugaru, 2 Tbsp soup soy sauce, 1/2 Tbsp minced garlic, a pinch of black pepper, and 1 Tbsp cooking wine. Mix well to create a delicious seasoning paste. You can add chopped cheongyang peppers or minced green onions for extra spice and flavor if desired.
Step 5
Arrange the prepared mushrooms, napa cabbage, bok choy, crown daisy, onion, and green onion decoratively in a large hot pot or deep pan. Place the 6 dumplings neatly in the center. Finally, spoon the prepared seasoning paste over the dumplings and vegetables.
Step 6
Carefully pour the prepared broth into the pot, ensuring it covers the vegetables and other ingredients. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5-7 minutes, or until the dumplings are fully cooked and the vegetables are tender. Your steaming and hearty Mandu Jeongol is now complete! Enjoy your delicious meal.
