Spicy Korean Dumpling Hot Pot (Mandu Jeongol). Lately, I've had a lingering craving for Mandu (Korean Dumplings). I think it's because we're in the middle of the rainy season here in Seoul. For today's hot-pot, I want you to head down to your local Korean or Asian Market. Go straight to the frozen section and take a look at the dumplings. At Korean markets, you'll most likely see two different types of Mandu: The first is Jjin Mandu 찐만두 which are round in shape and steamed. The second is the regular Mandu which looks like a gyoza and tastes best when pan-fried. For Korean stews and hot-pots, choose the Jjin Mandu. The skin is a bit thicker and doesn't break apart easily when boiled. Grab a few bags and race back home. Then pull out all of the leftover veggies in your fridge - its time for Mandu Jeongol!
For the stock broth, you have two options. The first is Anchovy-Kelp broth. This creates a lighter, more refreshing broth. The second is Korean Beef Bone Broth (Sagol Yuksu). This produces a more savory, deep-tasting broth - similar to Seolleongtang. (P.s. We have Anchovy-Kelp Broth Packets and Sagol Yuksu available at Gochujar.)
The broth in every hot-pot will taste better as it boils and reduces. In our recipe. make sure to allow at least 15 minutes of boiling before you start serving. This is the most important step!
Also, this hot-pot is very spicy! If you can't handle spicy foods well, add-in only ¾th of the spicy marinade sauce. Since you added less marinade, you may want to season the hot-pot with a few shakes of salt at the very end.
That's it! If you try making this hot-pot, throw in a few extra dumplings for us. 🤠🤗🕺
- 10-12 Dried Anchovies
- iPhone sized-piece of Dried Kelp
- 5 cups Water
Spicy Marinade Sauce
- 2 Tablespoons of Gochugaru
- 1 Tablespoon of Fish Sauce
- 2 Tablespoons of Soup Soy Sauce
- 2 Tablespoons of Mirim
- 1 Tablespoon of Minced Garlic
- 1 Tablespoon of Spicy Chili Oil
Hot Pot Fresh Ingredients
- Handful of Dumplings Use a mix of two varieties
- ½ a whole Baby Napa Cabbage
- A handful of Oyster Mushrooms
- 4-5 Shiitake Mushroom
- 2-3 Bok Choy
- 1 stalk Spring Onion
- 1 Cheongyang chili pepper (Optional)
- 1 Red Chili Pepper (Optional)
- Small bundle of Crown Daisy (Optional)
- 1 package of Silken Tofu (Optional, okay to use firm tofu too)
Make Anchovy-Kelp Broth
- Use your finger and split open 10-12 dried anchovies - remove the innards from them. Next, place a pot on medium-high heat. Once its hot, place the dried anchovies in and stir-them around (without any oil) for 30 seconds. This step will minimize any fishy smell in the broth. (Be careful that you do not burn the anchovies - just a light toast). Then pour-in 5 cups of water. Add in the dried kelp pieces. Place a lid-on and wait until the pot comes to boil. Once it starts boiling, use your chopsticks and take out the kelp pieces. Now reduce the heat to a medium. Place the lid the back on and let it gently simmer for 10 minutes. After 10 minutes, strain the broth and set it aside.
Make Spicy Marinade
- Thoroughly mix: Gochugaru (2 Tablespoons), Fish Sauce (1 Tablespoon), Soup Soy Sauce (2 Tablespoons), Mirim (2 Tablespoons), Minced Garlic (1 Tablespoon), Spicy Chili Oil (1 Tablespoon)
- Cut Baby Napa Cabbage into bite-sized pieces. Cut the stems off the Oyster Mushrooms and split it into individual pieces. Then dice Shiitake Mushroom into semi-thick pieces. Cut Bok Choy in half. Cut Spring Onion into thin pieces. Cut Chili Pepper into thin slices. And trim the ends off the Crown Daisy.
- Carefully cut the Silken Tofu out of the package. Slide it out into a bowl. Then use a knife and cut into smaller sections.
- Grab a handful of dumplings (mandu) and set them aside.
Make Hot Pot
- Place a layer of Napa cabbage pieces at the bottom of the pot. Then place a few scoops of the spicy marinade over it. Then add the rest of the fresh ingredients into the pot - including the dumplings. Pour the anchovy-kelp broth into the pot. Then put the remainder of the spicy marinade on top.
- Place the pot on high heat and bring it to boil. Once its boiling, reduce the heat to a medium. Let the broth gently reduce now for 10-15 minutes. After 15 minutes, the broth will taste great and is ready to eat. (Here, you can sprinkle a few shakes of salt if you think that it tastes slightly bland). Serve with a bowl of rice!
Just made this and it's incredible! It was oddly satisfying to see the hot pot get going as the water released from the rest of the ingredients. Perfect on a chilly Saturday! 🙂