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Hot-Korean-Spicy-Dumpling-Soup
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5 from 1 vote

Spicy Korean Dumpling Hot Pot - Mandu Jeongol

Ingredients

Anchovy-Kelp Broth

  • 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)

Instructions

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)

Prep Veggies

  • 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!