Dumpling Hot Pot | Korean Mandu Jeongol

Dumpling Hot Pot | Korean Mandu Jeongol

It’s hot pot season—and what’s better than a dumpling hot pot?!

I LOVE hot pot. It honestly doesn’t matter what style or what the main ingredients are.
If there’s hot pot involved, I’m coming over! lol The one I’m sharing today is a Korean dumpling hot pot, and it is SO GOOD—like, ridiculously good.

It’s also the perfect way to clean out your fridge! Use up all those leftover veggies and bits and pieces you’ve got lying around, and give this a try this weekend!

📺 Watch How to Make This Korean Dumpling Hot Pot

🛒 Ingredients You’ll Need

Veggies & Mandu

• a handful of 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 lengthwise then 2-inch long pieces
• 1/2 pack of enoki mushrooms or a 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

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 Yondu
• 2 tbsp Korean soup soy sauce
• 1 tbsp maesilaek, Korean preserved green plum extract
• 4 cups vegetable or mushroom stock

🍲 How to Make Korean Dumpling Hot Pot

This is one of the easiest hot pot recipes ever—just chop up your ingredients, throw everything into a pot, and boil! That’s it!

It’s super simple, satisfying, and perfect for when you want something cozy but don’t feel like spending hours in the kitchen.

First, cut up all the veggies and tofu.

I used Napa cabbage, zucchini (squash), green onions, enoki mushrooms, and crown daisy. Crown daisy is a type of green leafy vegetable that has a beautiful scent. If you can’t find go ahead and substitute it 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 the bottom of the large shallow pot.

You could use sliced 1/2 of onion instead of beansprouts. The only reason I used beansprouts-  just because I found one really fresh at the store! 😉

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

🥟 Best Dumplings for Korean Dumpling Hot Pot

For this Korean dumpling hot pot recipe, Bibigo Mandu is my absolute favorite! It’s packed with flavor, and both the pork and beef versions work wonderfully.
The texture holds up well in hot broth, and the taste is rich and satisfying. I found mine at Costco, so be sure to check your local store!

I also tried Pulmuone Kimchi Mandu for this recipe. While the flavor wasn’t my favorite and I probably won’t repurchase it, I chose it because of its traditional mandu shape.
That classic look really gives your hot pot a more authentic Korean touch—especially if you’re serving it for guests!

If you’re wondering which dumplings are best for Korean hot pot, Bibigo is a solid choice for both taste and quality.

Also, check out the picture above and click to purchase if you want the same portable gas stove as mine. I got it from Amazon too, and I’ve been absolutely loving it! I have it in both pink and gold—they’re so cute and the quality is excellent!

Combine garlic, gochugaru, fish sauce, Korean soup, soy sauce, and plum extract in a mixing bowl.

You definitely want to invest your money in Korean plum extract if you love authentic Korean cuisine.

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

The best price will be found at your Korean grocery store. I recommend this brand instead of the cheaper versions because the other ones are nothing different but use sugar or corn syrup. This one is actually preserved correctly and has the slight carbonation that supposed to have.

Korean soup soy sauce is lighter in color but saltier in taste than regular Korean soy sauce. If you can’t find it, 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 the rest of the chicken stock into the pot and cover with a lid. 

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

Bring it to a boil over medium to medium-high heat and when it starts to simmer, increase the heat to high and bring it to a hard boil. Keep boiling for 5 minutes or until dumplings are fully cooked and vegetables are softened. It’s ready to eat! Enjoy!

📌 There You Have It!

A warm, spicy, and satisfying Korean dumpling hot pot—perfect for cozy nights, family dinners, or anytime you need comfort in a bowl.
This simple one-pot recipe is not only easy to make but also endlessly customizable with your favorite dumplings and veggies.

Give it a try, and let the flavors speak for themselves!

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