One-Pan Mandu and Mushroom Hot Pot
Easy & Flavorful Mandu and Mushroom Hot Pot Recipe You Can Make at Home!
Introducing a clean and refreshing Mandu (Korean dumpling) and mushroom hot pot, distinct from the usual spicy versions, featuring a udon noodle soup base. This recipe is easy and simple from preparation to cooking, perfect for using up leftover vegetables in your fridge. Let’s get started!
Main Ingredients- 4 King Oyster Mushrooms
- 3 clusters of Oyster Mushrooms
- 16 Shiitake Mushrooms
- 1 Korean Zucchini (Aehobak)
- 1 Carrot
- 1/4 bunch of Chives
- 3 Green Onions (Scallions)
Broth Ingredients- 500ml Water
- 100ml Tsuyu (or 1.5 Tbsp Korean Soy Sauce)
Sauce Ingredients- 3 Tbsp Mirin
- 1 Tbsp Soy Sauce
- Wasabi (tube wasabi) to taste
- 500ml Water
- 100ml Tsuyu (or 1.5 Tbsp Korean Soy Sauce)
Sauce Ingredients- 3 Tbsp Mirin
- 1 Tbsp Soy Sauce
- Wasabi (tube wasabi) to taste
Cooking Instructions
Step 1
1. Prepare all the ingredients for the hot pot by cleaning them thoroughly and cutting them into serving sizes. Feel free to substitute any vegetables if you don’t have the exact ones listed or if you have others available. This dish is perfect for clearing out your refrigerator!
Step 2
2. Cut the green onions into large pieces, about 5-6 cm long, so they are easy to handle and eat in the hot pot. Cut them with a satisfying ‘chop’!
Step 3
3. Trim the tough ends and the very top of the chives. Then, cut them into pieces about 5-6 cm long, similar to the green onions.
Step 4
4. Cut the Korean zucchini into 5-6 cm lengths, then halve them lengthwise and cut into 2-3 pieces. Slice the carrot similarly to the zucchini.
Step 5
5. For the shiitake mushrooms, remove the tough stems. You can make decorative cuts on the caps to create a flower-like appearance. While not strictly necessary, it adds a nice visual touch.
Step 6
6. Slice the king oyster mushrooms in half lengthwise, then cut each half into quarters, and finally, cut those pieces in half again. Aim for pieces that are a good size for eating, not too small.
Step 7
7. Remove the tough base from the oyster mushrooms and gently tear the clusters into individual pieces by hand. This helps the mushrooms absorb the broth and improves their texture.
Step 8
8. Since tearing king oyster mushrooms can be a bit tedious, you can simply chop off the base decisively and then slice the remaining parts into bite-sized pieces.
Step 9
9. Arrange the prepared ingredients beautifully and neatly in the hot pot. The aesthetic presentation of the ingredients enhances the enjoyment of cooking.
Step 10
10. The star of this Mandu and Mushroom Hot Pot is, of course, the mandu (dumplings)! Use your favorite store-bought mandu or homemade ones.
Step 11
11. Now, let’s make the broth. Skip the complicated process and prepare a simple broth with a ratio of ‘500ml Water : 100ml Tsuyu’. If you don’t have Tsuyu, you can substitute it with 1.5 tablespoons of Korean soy sauce.
Step 12
12. Pour the prepared broth into the hot pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently, allowing the ingredients to cook through. Even though we’re using some convenient ingredients, a beautiful arrangement makes it a stunning dish! (I used Bibigo dumplings, and they were incredibly delicious!)
Step 13
13. While the hot pot is simmering, prepare the dipping sauce. Mix ‘1 Tbsp Soy Sauce : 3 Tbsp Mirin’ and add a little wasabi to your preference for a spicy kick. (Used Kikkoman soy sauce)
Step 14
14. Enjoy the delicious Mandu and Mushroom Hot Pot as is, or for an even heartier meal, add udon noodles or calguksu (knife-cut noodles) to the pot. The broth base is quite similar to udon soup, making it perfect for a noodle dish as well!
