Korean Dumpling Hot Pot, Mandu Jeongol Recipe & Video

Hi guys!

It’s hot pot season!!

I LOVE hot pot so much, doesn’t matter what style or the main ingredients! If you got hot pot, I’m coming over! lol

Today’s hot pot I’m going to share is Korean dumpling hot pot. It is SO GOOD, ridiculous!!

It’s an amazing way to clean your fridge by using all the bits and pieces of veggies you have, so try this weekend!

First, cut up all the veggies and tofu.

I used Napa cabbage, zucchini (squash), green onions, enoki mushrooms and crown daisy. Crown daisy is type of green leafy vegetable that has beautiful scent. If you can’t find go ahead and substitute to water crass, kale, spinach, chard or anything!

And the beauty of this dish is you can use whatever veggies you have in your kitchen! I used enoki mushrooms, but button, portobello or shiitake will be beautiful too! Regular cabbage will be delicious instead of Napa cabbage!

Spread beansprouts on bottom of the shallow large pot.

You could use sliced1/2 of onion instead of beansprouts. Only reason I used beansprouts-  just because I found one real fresh at the store! 😉

Arrange the vegetables, tofu and mandu the dumplings in the pot.  

The picture on the right (Bibigo Mandu) is my favorite for this recipe. It is so good! Pork or beef either one will work amazing in this recipe. I found mine in Costco, so check it out!

Also used Pulmuone Kimchi mandu as well, but I’m not a super fan of this one- I probably not gonna purchase this one again. But only reason I used it, because of the shape of mandu. Very traditional style of Korean mandu. It gives the authentic look!

Also check out picture above and click to purchase if you want the same portable gas stove as mine.

I got it from Amazon as well and been loving using this!! I have both pick and gold color! So cute and very good quality!

In a mixing bowl, combine garlic, gochugaru, fish sauce, Korean soup soy sauce and plum extract.

Korean plum extract is something you definitely want to invest your money for if you love authentic Korean cuisine.

It’s made with green plum, it has tangy, fruity sweetness that bring the flavor to the next level.

The best price will be finding from your Korean grocery store. I recommend this brand instead of the cheaper versions, because the other ones are nothing different but using sugar or corn syrup. This one is actually preserved in right way and has the slight carbonation that suppose to have.

Korean soup soy sauce is lighter in color but saltier in taste than regard Korean soy sauce. If you can’t find, go ahead and use light soy sauce (not the light in sodium kind- light in color kind).

Thin the sauce with a bit of chicken stock  and pour over to the pot.

Pour rest of the chicken stock to the pot and cover with a lid. 

We usually serve this jeongol (hot pot) to the dinner table, and eat while it’s cooking. So if you have a portable gas stove, please do so! It’s so much more fun!

Bring it to boil over medium to medium high heat and when it starts simmer then increase heat to high and bring it to hard boil. Keep boiling for 5 minutes or until dumplings are fully cooked and vegetables are soften.

It’s ready to eat! Enjoy!

Korean Dumpling Hot Pot, Mandu Jeongol

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• Author: Seonkyoung Longest
• Cook Time: 10 mins
• Total Time: 10 mins
• Yield: 4 1x

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Description

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Scale 1x2x3x

Ingredients

For the Veggies & Mandu

• handful beansprouts or 1/2 of onion sliced
• 2 cups napa cabbage or regular cabbage, cut into bite sizes
• 1 zucchini or squash, cut into half-moon slices
• 3 Mexican green onions or 1 bundle of regular green onions, cut into half in lengthwise then 2-inch long pieces
• 1/2 pack of enoki mushrooms or handful of any of your favorite mushrooms
• 1 soft or medium soft tofu, sliced into 1/2-inch thick
• handful crown daisy or any other green leafy veggie
• 1 lb fresh or frozen dumplings of your choice (I love Bibigo brand for this recipe!)

For the Sauce & Stock

• 5 to 7 cloves garlic, chopped
• 3 to 4 tbsp gochugaru, Korean red pepper flakes (If you don’t’ want spicy, omit it)
• 2 tbsp fish sauce
• 2 tbsp korean soup soy sauce
• 1 tbsp maesilaek, Korean preserved green plum extract
• 4 cups chicken stock

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Instructions

1. Spread beansprouts on bottom of the shallow large pot. Arrange the vegetables in the pot.
2. In a mixing bowl, combine garlic, gochugaru, fish sauce, soy sauce and plum extract. Thin it out with 1 cup of chicken stock and pour over to the pot. Pour rest of the chicken stock to the pot and cover with a lid.
3. We usually serve this jeongol (hot pot) to the dinner table, and eat while it’s cooking. So if you have aportable gas stove, please do so! It’s so much more fun!
4. Bring it to boil over medium to medium high heat and when it starts simmer then increase heat to high and bring it to hard boil. Keep boiling for 5 minutes or until dumplings are fully cooked and vegetables are soften. It’s ready to eat! Enjoy!

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