Korean hot pots are incredibly warm and comforting, perfect for those days when you want a hearty meal. With frozen dumplings sitting in your fridge, learn how to make a spicy Korean hot pot called Mandu Jeongol. It’s so simple and delicious that it will become your new favorite hot pot recipe!
Korean Dumpling Hot Pot (2-3 servings)
Ingredients:
- 2-3 green onions
- 1/2 yellow onion
- 1 green chili (optional)
- 1 mild red chili (optional), to garnish
- 4 Napa cabbage leaves (150g)
- 3.5 oz (100g) oyster mushrooms
- 0.4 oz (10g) enoki mushrooms
- 3-5 shiitake mushrooms
- 8 frozen dumplings
- 4 cups (960ml) water
Seasoning Paste:
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1/2 tbsp minced garlic
- 1 tbsp chicken bouillon powder
- 1 tbsp fish sauce
- 2 defrosted dumpling fillings
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp water
- 1/2 tbsp Korean mustard (연겨자) (or use wasabi)
Instructions:
PREP VEGETABLES
1. Cut the green onions into long strips. Thinly slice the onion and chili peppers (if using). Cut the napa cabbage into big bite-sized pieces.
2. Prep the mushrooms: Cut the root off the oyster mushrooms and tear them into little strips. And the same thing goes for the enoki mushrooms. Thinly slice the shiitake mushrooms. Optionally, grab 1 or 2 shiitake mushrooms and make a little star on the mushroom heads.
MAKE SEASONING PASTE
In a small container, mix together the Korean chili pepper flakes, soy sauce, garlic, chicken bouillon powder, fish sauce, and the dumpling fillings.
MAKE DIPPING SAUCE
In a separate container, mix together the soy sauce, vinegar, sugar, water, and Korean mustard (or wasabi).
ASSEMBLE
1. In a shallow pot, nicely arrange all the vegetables and dumplings. Add the seasoning paste right in the middle and gently pour in 4 cups (960ml) of water. Bring it to a boil.
2. Once the dumplings are cooked through, you can start eating. Serve it with hot rice or just eat it as it is. Or you can add some noodles at the end. Enjoy~!
NOTE:
- If you have leftover ingredients, you’re welcome to add more as you eat.
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YOU MAY ALSO LIKE:
- Mille-Feuille Nabe (Japanese Hot Pot)
- Mountain Bulgogi Hot Pot
Ingredients
2-3 green onions
1/2 yellow onion
1 green chili (optional)
1 mild red chili (optional), to garnish
4 Napa cabbage leaves (150g)
3.5 oz (100g) oyster mushrooms
0.4 oz (10g) enoki mushrooms
3-5 shiitake mushrooms
8 frozen dumplings
4 cups (960ml) water
- Seasoning Paste:
1 tbsp soy sauce
1/2 tbsp minced garlic
1 tbsp chicken bouillon powder
1 tbsp fish sauce
2 defrosted dumpling fillings (35g*2)
- Dipping Sauce:
2 tbsp soy sauce
1 tbsp white vinegar
1 tbsp sugar
1 tbsp water
1/2 tbsp Korean mustard(연겨자) (or use wasabi)
Directions
- Prep Vegetables
- Cut the green onions into long strips. Thinly slice the onion and chili peppers (if using). Cut the napa cabbage into big bite-sized pieces.
- Prep the mushrooms: Cut the root off the oyster mushrooms and tear them into little strips. And the same thing goes for the enoki mushrooms. Thinly slice the shiitake mushrooms. Optionally, grab 1 or 2 shiitake mushrooms and make a little star on the mushroom heads.
- Make Seasoning Paste
- In a small container, mix together the Korean chili pepper flakes, soy sauce, garlic, chicken bouillon powder, fish sauce, and the dumpling fillings.
- Make Dipping Sauce
- In a separate container, mix together the soy sauce, vinegar, sugar, water, and Korean mustard (or wasabi).
- Assemble
- In a shallow pot, nicely arrange all the vegetables and dumplings. Add the seasoning paste right in the middle and gently pour in 4 cups (960ml) of water. Bring it to a boil.
- Once the dumplings are cooked through, you can start eating. Serve it with hot rice or just eat it as it is. Or you can add some noodles at the end. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- If you have leftover ingredients, you’re welcome to add more as you eat.
