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Korean Dumpling Hot Pot, Mandu Jeongol


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

Description


Scale

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


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!