Spicy and Hearty Mandu Jeongol (Korean Dumpling Hot Pot)
Master the Delicious Mandu Jeongol: The Ultimate Golden Recipe
Warm up with this incredibly delicious and spicy Mandu Jeongol (Korean Dumpling Hot Pot)! This recipe is designed to be super easy, making it perfect for anyone to create a flavorful and satisfying meal. Experience the rich broth and satisfying textures that will surely impress your family.
Mandu Jeongol Main Ingredients- 7-9 large dumplings (Kimchi Mandu recommended): You can substitute with pork dumplings or your preferred type.
- 1 pack (350g) beef bone broth (sogol): This forms the rich and deep base of our soup.
- 1/2 block firm tofu (water squeezed out): Adds a lovely soft texture to the hot pot.
- 1/4 onion: Finely sliced, it brings a natural sweetness and refreshing depth to the broth.
- Mushrooms (any kind): Such as shiitake, oyster, or king oyster mushrooms. Sliced, they add an aromatic touch.
- A handful of Tteokguk tteok (rice cake soup slices): For that delightful chewy texture. If they are hard, soak them in cold water beforehand.
- A portion of dangmyeon (glass noodles): Soak these in hot water for about 10 minutes beforehand to shorten cooking time.
- 1/2 stalk green onion: Sliced diagonally, it serves as a beautiful and flavorful garnish.
Spicy and Flavorful Seasoning Mix- 1.5 Tbsp Gochujang (Korean chili paste): The foundation of our spicy flavor.
- 3 Tbsp Gochugaru (Korean chili flakes): Key for that invigorating spicy kick. Adjust the quantity to control the heat level.
- 2 Tbsp Guk-ganjang (soup soy sauce): Adds a deep, savory umami.
- 1 Tbsp regular soy sauce (Jinganjang): Helps to balance the overall seasoning.
- 1 Tbsp oyster sauce: Enhances the flavor with a subtle seafood aroma and rich umami.
- 1-2 Tbsp minced garlic: Generous garlic is essential for great taste! Feel free to adjust to your preference.
- 1 Tbsp maesil-cheong (green plum syrup): Provides a natural, subtle sweetness and depth, replacing sugar.
- 1 Tbsp cooking wine (like Mirin): Helps to eliminate any gamey odors and enhance overall flavor.
- 1-2 Cheongyang peppers (small, very spicy Korean chili peppers): Add these, finely chopped, for an extra fiery kick if you dare!
- A pinch of black pepper: A final touch to awaken the aromas.
- 1.5 Tbsp Gochujang (Korean chili paste): The foundation of our spicy flavor.
- 3 Tbsp Gochugaru (Korean chili flakes): Key for that invigorating spicy kick. Adjust the quantity to control the heat level.
- 2 Tbsp Guk-ganjang (soup soy sauce): Adds a deep, savory umami.
- 1 Tbsp regular soy sauce (Jinganjang): Helps to balance the overall seasoning.
- 1 Tbsp oyster sauce: Enhances the flavor with a subtle seafood aroma and rich umami.
- 1-2 Tbsp minced garlic: Generous garlic is essential for great taste! Feel free to adjust to your preference.
- 1 Tbsp maesil-cheong (green plum syrup): Provides a natural, subtle sweetness and depth, replacing sugar.
- 1 Tbsp cooking wine (like Mirin): Helps to eliminate any gamey odors and enhance overall flavor.
- 1-2 Cheongyang peppers (small, very spicy Korean chili peppers): Add these, finely chopped, for an extra fiery kick if you dare!
- A pinch of black pepper: A final touch to awaken the aromas.
Cooking Instructions
Step 1
Arrange the prepared dumplings, sliced onion, mushrooms, rice cakes, and tofu attractively in your hot pot or a large, wide pot. Keep the pre-soaked glass noodles aside for later. Pour in the beef bone broth, and supplement with water (filtered water or rice water works well) to reach your desired broth consistency. A common ratio is 1:1 broth to water, or slightly more water.
Step 2
In a separate bowl, combine all the seasoning ingredients: gochujang, gochugaru, guk-ganjang, soy sauce, oyster sauce, minced garlic, maesil-cheong, cooking wine, and black pepper. Mix them thoroughly until you have a smooth, uniform paste. Preparing the seasoning mix in advance makes the cooking process much smoother.
Step 3
Add the entire seasoning mix to the pot with the arranged ingredients. Bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 5-7 minutes, allowing the vegetables to cook and the flavors to meld. Skim off any foam that rises to the surface for a cleaner broth.
Step 4
When the broth is flavorful and the ingredients are cooked, add the pre-soaked glass noodles to the pot. Glass noodles cook very quickly, so be careful not to overcook them. Simmer for just 2-3 more minutes until they are tender.
Step 5
Finally, garnish generously with the diagonally sliced green onions and the finely chopped Cheongyang peppers. The peppers will add a spicy punch, while the green onions contribute a fresh, aromatic note, elevating the overall taste of your Mandu Jeongol. Let it simmer for another minute for the flavors to meld, and your delicious Korean Dumpling Hot Pot is ready to be enjoyed!
