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
- Spread beansprouts on bottom of the shallow large pot. Arrange the vegetables in the pot.
- 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.
- 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!
- 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!