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!