fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Korean Dumpling Hot Pot, Mandu Jeongol


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

Description


Ingredients

Scale

For the 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

For the Sauce & Stock


Instructions

  1. Spread beansprouts on the bottom of the shallow large pot. Arrange the vegetables in the pot.
  2. In a mixing bowl, combine garlic, gochugaru, yondu, soy sauce, and plum extract. Thin it out with 1 cup of vegetable stock and pour it over the pot. Pour the rest of the vegetable stock into 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 a portable 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 to 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 softened. It’s ready to eat! Enjoy!
  • Cook Time: 10 mins