Super Simple Mandu Jeongol (Korean Dumpling Hot Pot)
Baek Jong Won’s Flavorful Mandu Jeongol Recipe – No Broth Needed!
No need for a separate broth! This Baek Jong Won-inspired Mandu Jeongol recipe creates a deeply savory and refreshing hot pot effortlessly, perfect for any busy day.
Main Ingredients- 400g store-bought dumplings
- 1L (4 cups) water
- 2 shiitake mushrooms
- 1 pack enoki mushrooms
- 1 pack oyster mushrooms
- 3 leaves napa cabbage (bok choy type)
- 1 head baby bok choy
- 1/2 onion
- 1 large green onion
- 2 Korean green chilies (cheongyang)
- 1 red chili
- 1 egg
Seasoning- 1 Tbsp minced garlic
- 1/3 Tbsp salt
- 3 Tbsp soup soy sauce (guk-ganjang)
- Pinch of black pepper
- 1 Tbsp minced garlic
- 1/3 Tbsp salt
- 3 Tbsp soup soy sauce (guk-ganjang)
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare all the vegetables for the Mandu Jeongol. Wash them thoroughly. For the shiitake mushrooms, remove the stems and slice them into 2-4 pieces. For enoki and oyster mushrooms, trim the base and separate them into strands. Cut the napa cabbage and baby bok choy into bite-sized pieces. Slice the onion thinly and the green onion diagonally. Slice the Korean green chilies and red chilies diagonally and remove the seeds. (Tip: Enoki mushrooms, oyster mushrooms, and baby bok choy can be added or omitted according to your preference. For seasoning, chop about 20% of the total dumplings into small pieces to enhance the broth’s flavor.)
Step 2
Arrange the small, chopped dumplings at the bottom of your hot pot. These dumplings will contribute to making the broth refreshingly savory.
Step 3
Next, artistically arrange the sliced napa cabbage, baby bok choy, onion, green onion, enoki mushrooms, and oyster mushrooms on top of the dumplings. Layering them attractively, considering the colors, will make the dish look even more appetizing.
Step 4
Place the remaining whole dumplings and the prepared shiitake mushrooms in the center or around the vegetables.
Step 5
Pour 1L (4 cups) of water over the arranged ingredients. Pour carefully along the sides of the pot to prevent the ingredients from scattering.
Step 6
Add 1 tablespoon of minced garlic. The pungent aroma of garlic will add depth to the broth.
Step 7
Add 1/3 tablespoon of salt to season. It’s best not to add too much salt at first; you can adjust it while simmering.
Step 8
Stir in 3 tablespoons of soup soy sauce (guk-ganjang) and bring to a boil over medium-high heat with the lid on for about 5 minutes. Soup soy sauce adds a deep umami flavor. (Tip: If you don’t have soup soy sauce, regular soy sauce can be substituted. If you plan to use MSG-based seasonings like Dasida or MSG, you’ll need to reduce the amount of salt accordingly. About 1/2 tablespoon of beef or anchovy Dasida, or 1/4 tablespoon of MSG, would be appropriate. Adjust the cooking time based on whether your dumplings are frozen or thawed.)
Step 9
Once the ingredients are somewhat cooked, clear a space in the center of the pot and crack in the egg. Then, add the diagonally sliced Korean green chilies, red chili, and a pinch of black pepper. Simmer over medium heat for another 2-3 minutes to finish. Once the egg is cooked and the chili flavors have melded, your delicious Mandu Jeongol will be ready.
Step 10
Enjoy your warm and flavorful Mandu Jeongol!
