Korean Dumpling Hot Pot, Mandu Jeongol
Try this Korean Dumpling Hot Pot, Mandu Jeongol recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 4 cups chicken stock
- 2 tbsp fish sauce
- handful beansprouts or 1/2 of onion sliced
- 2 cups napa cabbage or regular cabbage cut into bite sizes
- 1 zucchini or squash cut into half-moon slices
- 3 mexican green onions or 1 bundle of regular green cut into half in lengthwise then 2-inch long pieces
- 1/2 pack of enoki mushrooms or handful of any of your
- 1 soft or medium soft tofu sliced into 1/2-inch thick
- handful crown daisy or any other green leafy veggi
- 1 lb fresh or frozen dumplings of your choice (i love b
- 5 to 7 cloves garlic chopped
- 3 to 4 tbsp gochugaru korean red pepper flakes (if you don't’ want spicy, omit it)
- 2 tbsp korean soup soy sauce
- 1 tbsp maesilaek korean preserved green plum extract
- Carbohydrate 17.2716000149883 g
- Cholesterol 14.400000012173 mg
- Fat 5.76090000487104 g
- Fiber 0 g
- Protein 12.5514000111493 g
- Saturated Fat 1.54107000130306 g
- Serving Size 1 1 Serving (602g)
- Sodium 1381.20000198989 mg
- Sugar 17.2716000149883 g
- Trans Fat 0.403380000341209 g
- Calories 176 calories
Spread beansprouts on bottom of the shallow large pot. Arrange the vegetables in the pot.In a mixing bowl, combine garlic, gochugaru, fish sauce, soy sauce and plum extract. Thin it out with 1 cup of chicken stock and pour over to the pot. Pour rest of the chicken stock to the pot and cover with a lid.We usually serve this jeongol (hot pot) to the dinner table, and eat while it’s cooking. So if you have aportable gas stove, please do so! It’s so much more fun!Bring it to boil over medium to medium high heat and when it starts simmer then increase heat to high and bring it to hard boil. Keep boiling for 5 minutes or until dumplings are fully cooked and vegetables are soften. It’s ready to eat! Enjoy!
