Mandu Jeongol (Korean Dumpling Hot Pot) Recipe
Mandu Jeongol (Korean Dumpling Hot Pot) Recipe
Super Easy! Delicious Mandu Jeongol Made with Store-Bought Beef Bone Broth
This is a recipe for Mandu Jeongol (Korean Dumpling Hot Pot) that you can make easily and quickly using store-bought beef bone broth. Once you prepare the ingredients, all you need to do is simmer it, making it a perfect, impressive meal or snack even on busy days. The harmony of the deep, rich beef bone broth with generous dumplings and fresh vegetables is exceptional.
Main Ingredients- 8 Kimchi Mandu (Korean dumplings filled with kimchi)
- 180g Seasoned Bulgogi (Store-bought or homemade)
- 8 leaves Bok Choy (or similar leafy greens like Napa cabbage)
- 1 pack Enoki Mushrooms
- 1/2 Onion
- 1/2 Green Onion (Scallion)
- 1/4 Carrot
Broth & Seasoning- 1 pack (500g) Store-bought Beef Bone Broth (Sagol Gomtang)
- 2 cups (400ml) Water
- 1 Tbsp Minced Garlic
- 1 tsp Soy Sauce (Korean soup soy sauce or fish sauce)
- A pinch of Black Pepper
- 1 pack (500g) Store-bought Beef Bone Broth (Sagol Gomtang)
- 2 cups (400ml) Water
- 1 Tbsp Minced Garlic
- 1 tsp Soy Sauce (Korean soup soy sauce or fish sauce)
- A pinch of Black Pepper
Cooking Instructions
Step 1
Wash the bok choy thoroughly under running water. Then, cut each leaf in half to make it a manageable size. If the leaves are very large, you can cut them into quarters.
Step 2
Trim the tough, woody base of the enoki mushrooms. Gently separate the mushrooms into smaller, bite-sized clusters. This helps them absorb the broth better, making them more flavorful.
Step 3
Slice the green onion diagonally, about 1cm thick. As it cooks, the green onion will release a pleasant sweetness into the broth.
Step 4
Thickly slice the onion. Avoid slicing it too thinly, as it can become mushy when cooked. A good thickness ensures it holds its shape.
Step 5
Slice the carrot thinly, either into rounds or into bite-sized pieces. The carrot adds a lovely color and a touch of sweetness to the dish.
Step 6
Arrange the prepared bok choy, enoki mushrooms, onion, and carrot attractively in a hot pot or a wide, shallow pot. Set aside the sliced green onion for now.
Step 7
Place the seasoned bulgogi in the center space created by the arranged vegetables. The bulgogi will cook and release delicious juices, enriching the broth.
Step 8
Carefully place the kimchi mandu next to the bulgogi. Be gentle to prevent the dumplings from bursting as they cook.
Step 9
Now, add the reserved sliced green onion on top of the other ingredients. Its aromatic fragrance will enhance the overall flavor of the hot pot.
Step 10
Pour the entire pack (500g) of store-bought beef bone broth directly into the pot. This forms the rich and savory base of your soup.
Step 11
Add 2 cups (400ml) of water to adjust the liquid level. You can adjust the amount of water based on your preference for broth concentration.
Step 12
Season the broth with 1 tablespoon of minced garlic, 1 teaspoon of soy sauce (or fish sauce), and a few cracks of black pepper. It’s best to start with less seasoning and add more to taste after simmering.
Step 13
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer until all ingredients are tender and cooked through.
Step 14
Once the bulgogi is fully cooked and the mandu are plump and heated through, turn off the heat. Your delicious Mandu Jeongol is ready to be enjoyed! Serve immediately while piping hot.
