Hearty Beef and Mushroom Mandu Jeon-gol (Korean Dumpling Hot Pot)
Festive Beef & Mushroom Dumpling Hot Pot – Perfect for Special Occasions
Even when it’s not a holiday, you can bring a festive spirit to your table with this homemade beef and mushroom mandu jeon-gol! We’ve made our own dumplings and simmered them with fresh mushrooms in a rich, flavorful broth. This dish is not only visually appealing but also incredibly comforting and delicious, making it ideal for family gatherings. The savory broth, combined with tender beef and plump dumplings, creates a symphony of flavors. Experience a satisfying and joyful meal with this warm, inviting hot pot. For the full recipe details, visit our blog: https://blog.naver.com/yejin1108/222210648235
Main Ingredients- 6 Homemade Beef Dumplings (Mandu)
- 1 King Oyster Mushroom
- 1 Shiitake Mushroom
- 1 Enoki Mushroom
- 2 Leek Roots
- Water for 2 servings (approx. 700ml)
Broth Ingredients- 10 Dried Anchovies
- A handful of Radish (optional)
- 1 Cheongyang Pepper (optional, for added spice)
- 10 Dried Anchovies
- A handful of Radish (optional)
- 1 Cheongyang Pepper (optional, for added spice)
Cooking Instructions
Step 1
First, let’s prepare the flavorful broth that forms the base of our mandu jeon-gol. In a pot, combine 2 servings of water (about 700ml), 10 dried anchovies, and 2 thoroughly washed leek roots. If you prefer a spicier kick, add one whole Cheongyang pepper. Bring to a boil over high heat and simmer for about 10 minutes to allow the flavors to meld beautifully.
Step 2
While the broth is simmering, prepare your mushrooms. Slice the king oyster mushroom into bite-sized pieces. Remove the stems from the shiitake mushrooms and slice them thinly. Trim the base of the enoki mushrooms and gently rinse them under running water. Add all the prepared mushrooms to the boiling broth. Now is also a good time to add 2 minced cloves of garlic to enhance the aroma and depth of flavor.
Step 3
Once the mushrooms are cooked, it’s time to season the hot pot. Add 1 tablespoon of soy sauce for soup (Guk-ganjang) and 1 teaspoon of salt. Stir well to combine. Taste the broth and adjust the saltiness according to your preference. Finally, garnish generously with chopped green onions to complete this appetizing mandu jeon-gol.
Step 4
Ladle the finished beef and mushroom mandu jeon-gol into individual serving bowls. Serve immediately while piping hot to best savor the rich broth and the delightful combination of ingredients. Enjoy a satisfying and delicious meal, perhaps with a bowl of rice!
