Spicy Mandu Jeongol (Korean Dumpling Hot Pot)
Hearty and Spicy Mandu Jeongol with Rice Cakes and Mushrooms Recipe
While dumplings are often enjoyed steamed, this recipe transforms them into the star of a delicious and spicy hot pot! Many might think hot pot dishes are complex and time-consuming, but this version is surprisingly simple. Just gather your favorite ingredients, add the broth and seasoning paste, and let it simmer. It’s a perfect dish for a comforting meal, especially on a chilly day!
Main Ingredients- 13 dumplings (choose your favorite kind)
- 150g Tteokguk tteok (rice cakes for soup, soaked in water)
- 1 handful of oyster mushrooms (separated into strands)
- 3 shiitake mushrooms (stems removed, thinly sliced)
- 1/4 onion (thinly sliced)
- 1 green onion (sliced diagonally)
- 1 Cheongyang pepper (sliced diagonally, for spiciness)
- 1 red chili pepper (seeds removed, sliced diagonally, for color)
Seasoning Paste Ingredients- 3 Tbsp gochugaru (Korean chili flakes, for a spicy kick)
- 2 Tbsp guk-ganjang (Korean soup soy sauce, for depth)
- 1 Tbsp mirin (cooking wine, to remove gamey odors and add flavor)
- 1 Tbsp minced garlic
- A pinch of black pepper (adjust to your preference)
Broth Ingredients- 5 cups water (approx. 1L, the base of your hot pot)
- 8 dried anchovies for broth
- 2 pieces dried kelp (5cm*5cm)
- 3 Tbsp gochugaru (Korean chili flakes, for a spicy kick)
- 2 Tbsp guk-ganjang (Korean soup soy sauce, for depth)
- 1 Tbsp mirin (cooking wine, to remove gamey odors and add flavor)
- 1 Tbsp minced garlic
- A pinch of black pepper (adjust to your preference)
Broth Ingredients- 5 cups water (approx. 1L, the base of your hot pot)
- 8 dried anchovies for broth
- 2 pieces dried kelp (5cm*5cm)
Cooking Instructions
Step 1
To create a clear and flavorful broth, combine 5 cups of water (about 1L), 8 dried anchovies for broth, and 2 pieces of dried kelp (5cm*5cm) in a pot. Bring to a boil over high heat with the lid off.
Step 2
Once the water comes to a rolling boil, reduce the heat to medium. Continue to simmer for another 10 minutes. This process allows the anchovies and kelp to infuse their savory flavors into the broth.
Step 3
After simmering, carefully strain the broth using a sieve to remove the anchovies and kelp. A clear and clean broth is essential for a delicious mandu jeongol.
Step 4
Prepare the oyster mushrooms by separating them into individual strands. This helps them absorb the flavors of the broth more effectively.
Step 5
Remove the stems from the shiitake mushrooms and slice them thinly. Slice the 1/4 onion thinly. Chop 1 green onion diagonally. For a spicy kick, slice 1 Cheongyang pepper diagonally, and for color, slice 1 red chili pepper diagonally after removing the seeds.
Step 6
Now, let’s make the essential seasoning paste. In a bowl, combine 3 tablespoons of gochugaru, 2 tablespoons of guk-ganjang, 1 tablespoon of mirin, 1 tablespoon of minced garlic, and a pinch of black pepper. Mix well until you have a smooth paste.
Step 7
It’s time to assemble the hot pot! Arrange the dumplings (13 pcs) and the soaked rice cakes (150g) at the bottom of your pot. Then, artfully arrange the prepared oyster mushrooms, sliced shiitake mushrooms, onions, green onions, Cheongyang peppers, and red chili peppers around the pot.
Step 8
Add the prepared seasoning paste to the strained broth. Stir gently to ensure the paste dissolves evenly into the broth, creating a rich and flavorful base.
Step 9
Finally, carefully pour the seasoned broth into the pot filled with ingredients. Bring it to a boil over high heat, and then simmer for about 7 minutes, or until the dumplings are cooked through and the flavors have melded. Your delicious, spicy Mandu Jeongol is now ready to be enjoyed!
