Hearty Mandu Jeongol (Korean Dumpling Hot Pot) with Bibigo Dumplings
Hearty Mandu Jeongol (Korean Dumpling Hot Pot) with Bibigo Dumplings
Delicious Mandu Jeongol Recipe Using Bibigo Hanseom Dumplings
Elevate your home cooking with this delightful Mandu Jeongol (Korean dumpling hot pot) recipe, featuring convenient Bibigo Hanseom dumplings purchased from a TV home shopping channel. This recipe promises a rich, comforting broth, fresh ingredients, and a perfectly balanced savory and slightly spicy flavor profile, making it ideal for special occasions or family gatherings.
Hot Pot Ingredients- Bibigo Hanseom Dumplings 400g (or your favorite dumplings)
- Korean Beef (for bulgogi or stew) 100g
- Oyster Mushrooms 1/2 pack
- Bean Sprouts 40g
- Mizuna (or similar leafy green) 20g
- Glass Noodles 60g (soaked)
- Green Onion 1 stalk
- Red Chili Pepper 1 (for garnish or spice)
- Minced Garlic 1 tsp
- Cooking Wine (Mirin) 1 tsp
- Dried Anchovies 5
- Dried Kelp 2 pieces
- Soy Sauce (for seasoning) 1 tsp
- Gochugaru (Korean Chili Flakes) 2 tsp
- Fish Sauce 1 tsp
- Black Pepper a pinch
- Salt 1 tsp
Cooking Instructions
Step 1
1. Preparation: Prepare the dumplings as desired – you can lightly steam them or ensure they are thawed. Trim the base of the oyster mushrooms and separate them into individual pieces. Wash the bean sprouts and mizuna thoroughly. If using dried glass noodles, soak them in cold water until softened. Slice the green onion diagonally and the red chili pepper thinly (after removing seeds) for garnish. (Tip: Adding the mizuna towards the end of cooking preserves its fresh aroma.)
Step 2
2. Making the Broth: In a pot, combine 1 liter of water, 5 dried anchovies, and 2 pieces of dried kelp. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Simmer for 15 minutes to extract a deep, flavorful broth. Strain the broth through a sieve to get a clear liquid and let it cool slightly. (Tip: Starting anchovies and kelp in cold water helps release their umami flavor more effectively.)
Step 3
3. Marinating the Beef: Pat the Korean beef dry with paper towels to remove excess moisture. In a bowl, combine the beef with 1 tsp soy sauce, 1 tsp cooking wine, 1/2 tsp minced garlic, and a pinch of black pepper. Gently mix to coat the beef. This marination enhances the beef’s flavor and tenderness.
Step 4
4. Assembling the Hot Pot: Arrange the prepared dumplings, oyster mushrooms, bean sprouts, mizuna, and soaked glass noodles attractively in a wide hot pot. Place the marinated beef in the center. Pour in the prepared clear broth (approximately 1 liter). (Tip: A visually appealing arrangement makes the dish even more enjoyable.)
Step 5
5. Cooking: Cover the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 3 minutes, or until the dumplings and beef are cooked through.
Step 6
6. Making the Spicy Seasoning Paste: In a separate bowl, mix 1/2 tsp soy sauce, 1 tsp fish sauce, 1 tsp cooking wine, 1/2 tsp minced garlic, and 2 tsp gochugaru. Let it sit for a moment to allow the chili flakes to soften in the liquid, creating a richer seasoning paste. (Tip: For extra heat, adjust the gochugaru amount or add some chopped fresh chili peppers.)
Step 7
7. Finishing and Serving: Stir the prepared spicy seasoning paste into the simmering hot pot according to your taste. (Tip: Start with a smaller amount and add more to achieve your desired spice level.) Simmer briefly again to meld the flavors. Garnish with fresh green onion and red chili pepper slices. Serve immediately and enjoy this delicious and comforting Mandu Jeongol!
