Spicy Beef Bone Broth Mandu Jeongol (Dumpling Hot Pot)
Hearty and Spicy Beef Bone Broth Mandu Jeongol
On days when you crave something spicy and stimulating, use the beef bone broth you made a few days ago to create this ‘Beef Bone Broth Mandu Jeongol.’ The combination of dumplings, glass noodles, and mushrooms is incredibly delicious. Highly recommended for those days you crave a spicy kick!
Main Ingredients- 500ml Beef Bone Broth (homemade or store-bought)
- 8 Kimchi Dumplings (choose your preferred type)
- 3 Shiitake Mushrooms
- 1 Red Chili Pepper
- 1 Cheongyang Chili Pepper (for extra heat)
- 2 handfuls Glass Noodles (approx. 50g)
- 1/2 stalk Scallion
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Trim the tough ends off the oyster mushrooms and separate them into individual strands. Slice the shiitake mushrooms into bite-sized pieces or thin strips. Slice the red and green chili peppers diagonally to add a beautiful color and a pleasant heat.
Step 2
Soak the glass noodles in cold water for at least 30 minutes. This ensures they cook evenly and don’t clump together in the hot pot.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the chopped scallion (white parts) and minced garlic. Sauté gently until fragrant, taking care not to burn them. This step builds a foundational flavor for the broth.
Step 4
Once the scallions and garlic are fragrant, add 1 tablespoon of gochugaru (Korean chili flakes). Stir-fry quickly for about 30 seconds. Avoid high heat to prevent the chili flakes from burning, which can make the broth taste bitter. This step releases the aromatic oils from the chili flakes.
Step 5
Pour in the 500ml of beef bone broth and bring it to a boil over high heat. The bone broth will provide a rich and deep flavor base. If using store-bought broth, you might need to adjust the seasoning later.
Step 6
Once the broth is boiling, add the kimchi dumplings, oyster mushrooms, and shiitake mushrooms. Stir in 1 tablespoon of soy sauce for soup, 1 tablespoon of fish sauce, and 1/2 tablespoon of Dashida for enhanced umami. Let it simmer until the dumplings are cooked through.
Step 7
When the dumplings float to the surface and are cooked, add the soaked glass noodles. Stir gently to separate the noodles. Add the sliced red and green chili peppers. Continue to simmer for about 3-5 minutes, or until the glass noodles are tender and have absorbed some of the broth. Be careful not to overcook the noodles.
Step 8
In the final step, whisk 1 egg and slowly drizzle it over the simmering hot pot. The egg will cook into delicate ribbons, adding a lovely texture. Garnish with a little more chopped scallion for freshness and a final sprinkle of black pepper for aroma.
Step 9
Your delicious Spicy Beef Bone Broth Mandu Jeongol is ready! Enjoy this hearty and flavorful dish, perfect for a warming meal.
