Spicy and Flavorful Mandu Jeongol (Korean Dumpling Hot Pot)
Spicy and Flavorful Mandu Jeongol (Korean Dumpling Hot Pot)
Easy Recipe for Mandu Jeongol
Introducing a recipe for a warming and hearty Mandu Jeongol, perfect for chilly weather. This dish is incredibly easy and quick to make using store-bought beef bone broth and frozen dumplings. The sight of plump dumplings, fresh vegetables, and the spicy broth is mouthwatering, making it an irresistible rice companion. We’ve included detailed steps and tips that even beginner cooks can follow successfully. Enjoy a satisfying meal with this hot and delicious Mandu Jeongol on a cold day!
Mandu Jeongol Ingredients- 6-7 frozen dumplings (choose your favorite type)
- 1 handful of beef for shabu-shabu or bulgogi (approx. 100g)
- 1/2 pack of oyster mushrooms
- 2 king oyster mushrooms
- 2 shiitake mushrooms
- 2 Korean green chili peppers (cheongyang chili)
- 1 red chili pepper
- 1 stalk of green onion
- 6-7 leaves of baby napa cabbage
- 1 head of bok choy
- 700-800ml of store-bought beef bone broth (sago soup base)
Spicy Seasoning Paste- 4 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp coarse sea salt
- A pinch of black pepper
- 4 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp coarse sea salt
- A pinch of black pepper
Cooking Instructions
Step 1
Start by washing all the vegetables that will go into your hot pot thoroughly. A preliminary rinse will ensure they are clean and ready to cook.
Step 2
Trim the outer leaves of the baby napa cabbage and wash them under running water. Cut them in half and then slice them diagonally into bite-sized pieces.
Step 3
Trim the tough bottom ends of the king oyster mushrooms and wipe them clean. Slice them into about 0.5cm thick pieces.
Step 4
For the oyster mushrooms, trim the tough base and lightly rinse them. Gently tear the mushrooms into bite-sized strands with your hands.
Step 5
Finely chop the Korean green chili peppers (cheongyang chili) after removing their stems for a spicy kick. Slice the red chili pepper similarly for color.
Step 6
Slice the green onion into large pieces. Both the white and green parts will add a refreshing flavor to the hot pot.
Step 7
To make the shiitake mushrooms look beautiful when cooked, score the caps. Make cross-shaped cuts about one-third of the way deep into the mushroom cap. Be careful not to cut too deep.
Step 8
From the scored lines, make diagonal cuts on both sides, creating a petal-like effect. This will make the mushrooms bloom beautifully as they cook.
Step 9
You can also refer to a video for a visual guide on how to score the shiitake mushrooms, making it even easier to follow. These decorative mushrooms will enhance the overall flavor of the hot pot.
Step 10
Now, let’s make the essential spicy seasoning paste for your Mandu Jeongol. In a bowl, combine 4 Tbsp soy sauce, 4 Tbsp gochugaru, 1 Tbsp minced garlic, 1/2 Tbsp coarse sea salt, and a pinch of black pepper. Mix well until all ingredients are thoroughly combined.
Step 11
In a wide hot pot, arrange the prepared vegetables attractively around the edges. Layer the baby napa cabbage, mushrooms, and green onions, arranging them by color for visual appeal. Finally, place the frozen dumplings evenly among the vegetables.
Step 12
Pour the prepared store-bought beef bone broth into the hot pot. Ensure the broth covers about half of the ingredients.
Step 13
Spoon the prepared seasoning paste into the center of the hot pot. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer until all the ingredients are cooked through. Skim off any scum that rises to the surface for a clearer broth.
Step 14
Your steaming hot Mandu Jeongol is ready! The spicy and refreshing broth, chewy dumplings, and fresh vegetables are a perfect combination for cold weather. Since it’s easy to make, consider making a generous portion for your family and friends to enjoy!
