Hearty and Refreshing Mandu Jeongol (Korean Dumpling Hot Pot)
A Cool and Clean Broth Mandu Jeongol for the Whole Family
Mandu (dumplings) are especially delicious in winter! While making Tteok Mandu Guk (rice cake and dumpling soup) is tasty, we’ve prepared a jeongol (hot pot) perfect for the whole family to gather around. The harmonious blend of beef and vegetable broth creates a wonderfully cool and clean soup base.
Mandu Jeongol Ingredients- 6 dumplings (any kind)
- 200g beef (for bulgogi or stew)
- 1/2 onion
- 150g bean sprouts
- A little carrot (for garnish and texture)
- 3 shiitake mushrooms
- 1/2 pack enoki mushrooms
- A little wood ear mushrooms
- 2 napa cabbage leaves (or spring greens)
- A little crown daisy (for aromatic flavor)
- 1/3 stalk green onion
- 1 red chili pepper (for color)
- 3 Korean green chili peppers (for a spicy kick)
- A little glass noodles (pre-soaked)
- 1 kelp (dashima) broth pack (or 1.5L anchovy-kelp broth)
- Salt (to taste)
- Soup soy sauce (for umami)
- Minced garlic (for flavor)
Cooking Instructions
Step 1
First, prepare the fresh ingredients that will make your Mandu Jeongol truly special. Soak the beef in cold water for about 10 minutes to drain any excess blood. This step ensures a cleaner broth. Soak the glass noodles and dried wood ear mushrooms in lukewarm water for at least 30 minutes until they are soft and pliable. You can use any type of dumplings you like. (Tip: If you have homemade dumplings, your Mandu Jeongol will be even more exceptional!)
Step 2
In a deep pot, add the drained beef and the kelp broth pack. Pour in 1.5 liters of cold water. Bring to a boil over high heat, then reduce to medium heat and simmer for 15 minutes to create a rich beef broth.
Step 3
While the broth is simmering, prepare the wood ear mushrooms. Trim any dirty parts with scissors and cut them into bite-sized pieces. These chewy mushrooms add a delightful texture to the jeongol.
Step 4
Thinly slice the carrot for a touch of color and sweetness. Roughly chop the onion to bring out its natural sweetness in the broth. Slice the aromatic shiitake mushrooms to a similar size as the onion; their savory flavor will infuse the broth beautifully.
Step 5
Slice the green onion diagonally into large pieces for a crisp texture and refreshing flavor. Slice the red and green chili peppers diagonally as well – the red chili for a vibrant color and the green chilies for a pleasant spicy kick. (Tip: If you prefer less spice, adjust the number of green chilies or omit them altogether.)
Step 6
Once the beef broth is boiling, remove the kelp broth pack to prevent any bitterness from developing. As you prepare the vegetables, some foam might appear on the broth’s surface. Skim off this foam carefully to ensure a clear and clean-tasting soup. (Tip: Continuously skimming off any foam that rises to the surface during cooking will result in an even clearer broth.)
Step 7
Carefully remove the beef from the broth and slice it lengthwise into thin, bite-sized pieces. This slicing method makes the beef easy to pick up with chopsticks and enjoyable to eat.
Step 8
Season the clear broth with 1/2 tablespoon of salt, 1/2 tablespoon of minced garlic, and 1 tablespoon of soup soy sauce. Add the sliced onion and the prepared bean sprouts to the pot. Simmer until the broth becomes refreshing and clean. The bean sprouts add a crisp texture and further enhance the broth’s clean taste.
Step 9
Now, let’s artfully arrange the ingredients in the hot pot! Place the prepared dumplings in the center of the pot. Around them, arrange the chewy shiitake mushrooms, rehydrated wood ear mushrooms, tender enoki mushrooms, sliced beef, crisp carrot slices, rehydrated glass noodles, and the napa cabbage (or spring greens) for a refreshing touch. (Tip: Feel free to use whatever greens you have on hand, like spring greens instead of napa cabbage. If you forgot the shiitake mushrooms, add them now in attractive slices!) Finally, artfully top everything with the diagonally sliced green onions, chili peppers, and fragrant crown daisy for a beautiful Mandu Jeongol presentation.
Step 10
With all the ingredients beautifully arranged, it’s time to let it simmer and cook! Continue to boil until all the ingredients are cooked through and the dumplings are plump and tender. Your warm and delicious Mandu Jeongol, steaming invitingly, is now ready to be enjoyed. Bon appétit!
