Spicy Mandu Jeongol (Korean Dumpling Hot Pot)
A Flavorful Mandu Jeongol with a Refreshing and Spicy Broth
This Mandu Jeongol boasts a wonderfully spicy and refreshing broth that will invigorate your senses. The depth of flavor in the broth is truly remarkable, making it a delightful meal. Enjoy this delicious hot pot, perfect for any occasion.
Ingredients- 15 dumplings (choose your favorite kind)
- Broth (anchovy-kelp stock or store-bought)
- 1 bag bean sprouts (approx. 200g)
- 2 handfuls napa cabbage (chopped into bite-sized pieces)
- 1 onion (thinly sliced)
- 1 green onion (sliced diagonally, large pieces)
- 2 fish cakes (sliced)
- 1/2 carrot (thinly sliced)
- 1 handful enoki mushrooms (trim ends, separate strands)
- 1 handful rice cake soup slices (tteokguk tteok), rinsed
Spicy Seasoning Paste- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes) (adjust to taste)
- 1 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Sugar
- 2 Tbsp Broth (to help mix the paste)
- Pinch of Black Pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes) (adjust to taste)
- 1 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Sugar
- 2 Tbsp Broth (to help mix the paste)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Wash all the vegetables thoroughly. Slice the napa cabbage into bite-sized pieces. Thinly slice the onion and carrot. Cut the green onion diagonally into large pieces. Trim the hard ends off the enoki mushrooms and separate them into strands.
Step 2
In a small bowl, combine all the seasoning paste ingredients: Gochujang, Gochugaru, soy sauce, minced garlic, sugar, broth, and black pepper. Mix well until a smooth paste forms. Setting this aside makes assembly easier.
Step 3
Place the washed bean sprouts at the bottom of a wide, deep pot. This layer helps prevent other ingredients from sticking to the bottom and adds a refreshing crispness to the broth.
Step 4
Pour in enough broth to generously cover the ingredients. Once the broth comes to a boil, arrange the dumplings around the edges of the pot. Placing them on the edge helps them cook evenly and maintain their shape.
Step 5
Fill the spaces around the dumplings with the rice cake soup slices and the prepared vegetables (napa cabbage, onion, carrot, fish cakes, and enoki mushrooms). Arrange them attractively for a visually appealing dish.
Step 6
Finally, spoon the prepared spicy seasoning paste over the ingredients in the pot. Placing it in the center or a prominent spot allows it to melt into the broth as it cooks, infusing everything with flavor.
Step 7
Bring the hot pot to a boil over high heat, then reduce the heat to medium-low and let it simmer until all the ingredients are cooked through. You’ll know it’s ready when the bean sprouts are tender-crisp and the dumplings are plump. Serve immediately while hot. For an extra touch, you can garnish with crushed seaweed (kim) before serving.
