Warm and Comforting Vegan Mandu Jeongol (Dumpling Hot Pot)
[Vegan] A Refreshing and Soothing Vegetarian Dumpling Hot Pot
As the gentle spring sun begins to warm us, we still crave comforting, hot broths in the mornings and evenings. This ‘Vegetarian Mandu Jeongol’ is a light yet satisfying dish perfect for this transitional weather. We’ve used vegan dumplings and a clear, refreshing broth made from kelp and vegetable stock, generously filled with napa cabbage and a variety of other vegetables for a naturally sweet and clear hot pot. If you’re not strictly vegan, feel free to substitute the vegetable stock with your preferred broth, such as anchovy or dried pollack broth. Enjoy a wholesome and comforting meal that soothes the soul.
Mandu Jeongol Ingredients- 10-12 store-bought vegan dumplings
- 2-3 leaves of napa cabbage (cut into bite-sized pieces)
- 1 shiitake mushroom (stem removed, cap sliced)
- 1 handful of oyster mushrooms (separated into strands)
- 1 stalk of green onion (sliced diagonally)
- 1 chili pepper (e.g., Korean green chili or red chili, sliced diagonally)
- 1/4 carrot (sliced thinly)
- 3 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp seasoned soy sauce (mat-ganjang) or regular soy sauce
- 1 tsp dried shiitake mushroom powder (for added aroma)
- Salt to taste
- Pinch of black pepper
- 2 servings of noodles (e.g., thin wheat noodles, knife-cut noodles, udon noodles)
Basic Vegetable Broth Ingredients- 4-5 sheets of dried kelp (kombu, approx. 5x5cm)
- 1 piece of Korean radish (daikon, thumb-sized)
- 1/3 onion (washed thoroughly, with skin)
- A small piece of dried shiitake mushroom stem (optional)
- Water, enough to fill 2/3 of a pot
Dipping Sauce Ingredients- 2 Tbsp soy sauce
- 0.5-1 Tbsp vinegar (adjust to your preference)
- 1 Tbsp vegetable broth
- 1 tsp plum extract (maesil-cheong)
- 1/2 tsp sesame oil
- A pinch of fine gochugaru (Korean chili flakes) for color and mild heat
- 4-5 sheets of dried kelp (kombu, approx. 5x5cm)
- 1 piece of Korean radish (daikon, thumb-sized)
- 1/3 onion (washed thoroughly, with skin)
- A small piece of dried shiitake mushroom stem (optional)
- Water, enough to fill 2/3 of a pot
Dipping Sauce Ingredients- 2 Tbsp soy sauce
- 0.5-1 Tbsp vinegar (adjust to your preference)
- 1 Tbsp vegetable broth
- 1 tsp plum extract (maesil-cheong)
- 1/2 tsp sesame oil
- A pinch of fine gochugaru (Korean chili flakes) for color and mild heat
Cooking Instructions
Step 1
1. Crafting a Rich Vegetable Broth: Begin by filling a pot with the specified amount of water. Add the kelp, Korean radish, onion, and shiitake mushroom stem. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 10 minutes, then remove the kelp. Continue to simmer the remaining ingredients over medium-low heat for another 15-20 minutes or longer, allowing the vegetables to release their flavors and create a deeply savory broth. Once the broth is well-infused, strain it to obtain a clear vegetable stock. (Tip: Use the stems of shiitake mushrooms for the broth, saving the caps for the hot pot. This enhances the overall aroma.)
Step 2
2. Preparing the Chewy Noodles: Bring a pot of water to a boil and cook your chosen noodles. To ensure a chewy texture, add a ladleful of cold water to the boiling water each time it starts to bubble up vigorously. Once cooked, rinse the noodles under cold water and drain well. (Tip: You can use various types of noodles like somyeon (thin wheat noodles), kalguksu (knife-cut noodles), udon, glass noodles, buckwheat noodles, or even make sujebi (hand-pulled dough flakes). Adjust cooking time according to the noodle type for optimal texture.)
Step 3
3. Prepping the Fresh Vegetables: Wash the green onions and chili peppers thoroughly and slice them diagonally or into rounds. Cut the napa cabbage into bite-sized pieces. Slice the shiitake mushroom caps. Thinly slice the carrot. Separate the oyster mushrooms into individual strands.
Step 4
4. Simmering the Mandu Jeongol: Pour the prepared vegetable broth into a clean pot and bring it to a boil. Once the broth is simmering, add all the prepared vegetables (napa cabbage, shiitake mushrooms, oyster mushrooms, carrots), vegan dumplings, soup soy sauce, seasoned soy sauce, and shiitake mushroom powder. Cook until the dumplings are plump and fully cooked. Taste and adjust the seasoning with salt if needed.
Step 5
5. Enhancing the Flavor (Optional): For a more complex and nuanced flavor profile, consider adding a homemade seasoned soy sauce (mat-ganjang) alongside the soup soy sauce. A seasoned soy sauce infused with lemon, ginger, and onion can add a unique depth. If you don’t have this on hand, regular soy sauce or dark soy sauce will also work well. While shiitake mushroom powder provides a nice umami in this vegan version, if you’re not strictly vegan or don’t mind using ingredients derived from seafood, you could substitute the combination of seasoned soy sauce and shiitake powder with mentsuyu (Japanese dipping sauce) for a delicious result.
Step 6
*Plating Tip: If you’re using vegan dumplings that hold their shape well even after prolonged cooking, you can add them directly to the hot pot. However, if your dumplings tend to break apart easily, place them in a microwave-safe container, sprinkle with a little water, and steam for 3-4 minutes before serving them on top of the jeongol for a neater presentation.
Step 7
6. The Final Touch: Once the dumplings are thoroughly cooked and the vegetables are tender, add the diagonally sliced green onions and chili peppers. Sprinkle with a pinch of black pepper to finish. Your delicious vegan mandu jeongol is ready!
Step 8
7. How to Enjoy: Serve the hot mandu jeongol piping hot with its flavorful broth. You can serve the noodles pre-warmed in the broth by ‘to-gyeom’ (ladling hot broth over them) in the bowls, or add the cooked noodles directly to the remaining broth after enjoying the main ingredients for a delightful noodle soup experience. Enjoy with a side of spicy kimchi or the sweet and sour dipping sauce.
Step 9
8. Versatile Dipping Sauces: Create complementary dipping sauces to elevate your mandu jeongol. Besides the basic soy sauce dip for dumplings, try a zesty ginger soy sauce or a punchy horseradish soy sauce for a different flavor dimension. (Ginger Soy Sauce: 3 Tbsp soy sauce + 1 Tbsp vinegar + 1 Tbsp thinly sliced ginger. Horseradish Soy Sauce: 2 Tbsp soy sauce + 1 Tbsp vegetable broth + 3cm finely minced horseradish.)
