AI-generated imageKorean Dumpling Hot Pot (Mandu Jeongol) with Kimchi and Mushrooms (4)
Mandu jeongol cooks store-bought dumplings with generous kimchi, tofu and mushrooms in a spicy Korean hot pot. It differs from clear dumpling soup by its assembled ingredients and seasoned broth. This variation replaces rice wine with water.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Spread onion and kimchi at the bottom of a wide pot. Slice tofu about 1.5 cm thick, trim and separate enoki, tear oyster mushrooms, and slice scallion and optional chili.
- 02
Mix 2 tbsp chili flakes, 1 tbsp soy sauce, 1 tsp fish sauce, 1 tsp garlic, 2 tbsp water and pepper for the seasoning.
- 03
Arrange dumplings, tofu, mushrooms and scallion in sections. Pour in 1 L stock and the sauce. Check the dumpling package for specific cooking instructions.
- 04
Bring to a strong simmer, reduce to medium and cook until dumplings are hot through. Follow package directions, especially for raw-meat or poultry dumplings, and conservatively verify the filling reaches 74°C. Large or frozen dumplings can require longer.
- 05
When the mushrooms are tender and tofu heated, taste and adjust dilution with water. Add optional crown daisy at the end until wilted. Serve piping hot.
Helpful source links
Before you cook
Follow package instructions for frozen dumplings; cook completely, conservatively checking 74°C in mixed fillings. Separate raw dumplings from ready-to-eat food. Check wheat, soy, fish and shrimp on ingredient labels. Refrigerate leftovers within two hours and reheat to 74°C.
Allergens: 만두 속재료에 따른 밀·대두·달걀·돼지고기·새우 등(제품 확인) / dumpling labels may list wheat, soy, egg, pork, shrimp / 餃子の小麦・大豆・卵・豚肉・えび等の表示確認, 두부와 간장(대두·밀 가능) / tofu and soy sauce (soy, possible wheat) / 豆腐・しょうゆ（大豆、場合により小麦）, 액젓(생선)과 김치의 젓갈(어패류) / fish sauce and seafood in kimchi / 魚醤とキムチの魚介原料
Image & source credits
AI-generated image.
Easy meals, made simple
Mild Korean Soy Dakgalbi with Vegetables (2 Servings)
A mild Korean chicken stir-fry with soy sauce and garlic rather than chili paste, including cabbage and rice cakes.
Spicy Korean Squid Bossam with Radish and Soybean Sprouts (2 Servings)
Inspired by Korean ojingeo bossam: fully cooked squid stir-fried with julienned radish in a spicy sauce, finished with cooked soybean sprouts. A simplified home-style main dish.
