Mandu Jeongol. Spicy Korean Hot Pot with Dumplings
450kcal
Ingredients
- 10 pieces dumplings (Frozen dumplings hold their shape well and don’t fall apart easily, which is why I recommend using them for this dish.)
- 1/4 head napa cabbage
- 100 g tofu
- 1 handful mushrooms (Any type you like)
- 1/2 stalk green onion
Mandu Jeongol Broth
- 500 ml beef bone broth (Sagol broth. Replacements are listed above in the blog post.)
- 250 ml water
Equipment
- 1 Cutting board & knife
- 2 measuring spoons (1tbsp, 1tsp)
- 1 jeongol pot (shallow hot pot)
- 1 Mixing bowl (for sauce)
Method
Prep the ingredients
- Cut the cabbage into 3cm-wide pieces. Diagonally slice the green onion into 1-2cm pieces.
- Slice the mushrooms into 0.2cm-thick slices. Thinly slice the onion.
- Slice the tofu into 0.5cm-thick pieces.
Make the seasoning sauce
- In a bowl, mix together: 1 tbsp gochujang, 1 tsp doenjang, 2 tbsp gochugaru, 1 tbsp soup soy sauce, 1 tbsp tuna extract, 1 tbsp minced garlic.
Assemble the hot pot
- In a hot pot (or shallow pot), neatly place the dumplings, tofu, onion, mushrooms, green onion, and cabbage.
Add broth and cook
- Mix the beef bone broth (500ml) and water (250ml), and pour into the pot.
- Add the seasoning sauce on top.
- Bring it to a boil over high heat and cook just until the dumplings are fully cooked.
Korean Hot Pot with Dumplings, Mandu Jeongol 만두전골
- Jal meokgetseumnida! 잘 먹겠습니다!
- The spicy broth and dumplings make an unbeatable combo!
