Jump to Recipe·Print Recipe
It’s hot pot season & what’s better than dumpling hot pot?!
I LOVE hot pot so much. It doesn’t matter what style or the main ingredients! If you got a 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 a fantastic 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 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 sliced1/2 of onion instead of beansprouts. The 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 fabulously in this recipe. I found mine in Costco, so check it out!
I also used Pulmuone Kimchi mandu, but I’m not a super fan of this one- I probably will not purchase this one again. But the only reason I used it, because of the shape of the mandu. The very traditional style of Korean mandu. It gives an authentic look!
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 as well and have been loving using this!! I have both pink and gold colors! So cute and excellent quality!
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 regard 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 boil over medium to medium-high heat and when it starts to simmer, increase 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!
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
- 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
Instructions
- Spread beansprouts on the bottom of the shallow large pot. Arrange the vegetables in the pot.
- 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.
- 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 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
