Spicy Kimchi Mandu Jeongol (Dumpling Hot Pot)
The Golden Recipe for a Hearty Kimchi Dumpling Hot Pot Made with Aged Kimchi
This hearty and spicy Kimchi Mandu Jeongol, made with homemade dumplings using well-fermented aged kimchi, is the perfect dish to warm your soul on a chilly day. Gather your loved ones for a comforting and delicious meal right at home.
Vegetable Ingredients- 5 large Napa cabbage leaves
- 3 shiitake mushrooms
- 1 king oyster mushroom
- 1/4 zucchini
- 1/2 onion
- 1 handful green onions (mostly white parts)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Wash the 5 large Napa cabbage leaves thoroughly. Cut them into generous, bite-sized pieces. Laying these at the bottom of your hot pot will add a wonderful depth of flavor to the broth and make them a delightful component to enjoy later.
Step 2
Slice the zucchini into half-moons. Trim the stems from the shiitake mushrooms and slice the caps. Cut the king oyster mushroom into thick slices, and thinly slice the onion. Chop the green onions diagonally into long pieces for added aroma. Don’t forget to have your minced garlic ready.
Step 3
The star of our Mandu Jeongol is the kimchi dumpling! Take out your delicious homemade kimchi dumplings, which you’ve conveniently frozen, and let them thaw. If you’re using store-bought dumplings, ensure they are at room temperature or slightly thawed.
Step 4
In a wide hot pot, arrange the prepared Napa cabbage leaves to cover the bottom. Artfully layer the sliced vegetables and the ground beef on top. Generously place the kimchi dumplings in the center to create a visually appealing and hearty pot.
Step 5
For the broth, we’re using a rich anchovy-kelp broth for deep flavor. Pour enough thawed broth to generously cover all the ingredients. If you prefer a milder, richer taste, using beef bone broth (seolleongtang broth) instead of anchovy broth is an excellent alternative.
Step 6
Add the glass noodles, which have been soaked in cold water until pliable, to the pot with the broth and ingredients. Stir in 1 tablespoon of minced garlic and the handful of chopped green onions. Season with 1 tablespoon of soup soy sauce and 3 tablespoons of gochugaru for a pleasant spicy kick. (Feel free to adjust the amount of gochugaru to your preference.)
Step 7
Now, cover the pot and bring it to a boil over medium-high heat. As it begins to bubble, the vegetables will release their delicious flavors, mingling beautifully with the dumplings to create an exquisite Mandu Jeongol.
Step 8
Once the broth is vigorously boiling, add the rice cake slices for those who love chewy textures. Continue to simmer until the rice cakes are soft and tender. This addition makes the hot pot even more delightful for everyone.
Step 9
Simmer for approximately 10 minutes from the moment you start boiling. This allows all the flavors to meld perfectly, resulting in a wonderfully spicy and delicious Kimchi Mandu Jeongol. Serve immediately while piping hot!
