Hearty Mandu and Mushroom Hot Pot: A Delicious Recipe
Ultimate Frozen Mandu Recipe: How to Make Delicious Mandu and Mushroom Hot Pot with a Refreshing Broth
Utilize your leftover ingredients from the refrigerator to create a deeply flavorful and refreshing Mandu and Mushroom Hot Pot that the whole family will love. It’s a simple yet satisfying meal.
Mandu and Mushroom Hot Pot Ingredients- 5 dumplings (mandu)
- 2 kimchi dumplings (mandu)
- 1/4 head of baby napa cabbage, cut into bite-sized pieces
- 1/2 king oyster mushroom, sliced
- 1 handful of enoki mushrooms, lightly rinsed
- 2 shiitake mushrooms, stems removed and sliced
- 1/2 stalk of green onion, diagonally sliced
- 100g thinly sliced beef for shabu-shabu (soaked in cold water to remove blood)
- 3 Tbsp mentsuyu (soy sauce-based dipping sauce)
- 1 Tbsp anchovy sauce (or Korean soup soy sauce)
- 0.5 Tbsp chicken stock (optional, or use kelp broth)
Cooking Instructions
Step 1
Begin by preparing all the fresh vegetables and ingredients that will go into your Mandu and Mushroom Hot Pot. Cut the baby napa cabbage into manageable, bite-sized pieces. Slice the king oyster mushrooms and shiitake mushrooms into appealing shapes. Diagonally slice the green onion to add a fresh, aromatic touch.
Step 2
Arrange the prepared baby napa cabbage, king oyster mushrooms, enoki mushrooms, shiitake mushrooms, and green onions attractively in your hot pot. Mushrooms, in particular, will add a wonderful aroma, so don’t hesitate to be generous. For the thinly sliced beef, soak it in cold water just before cooking to drain any excess blood, ensuring a clean broth and tender meat.
Step 3
Gather your frozen dumplings: 5 meat dumplings and 2 kimchi dumplings. Feel free to customize this by using your favorite types of dumplings. Adding dumplings will make your hot pot even more hearty and satisfying.
Step 4
I always like to take a photo before cooking because the arrangement of ingredients looks so neat and beautiful. Seeing all the carefully placed ingredients surely builds anticipation for a delicious meal!
Step 5
Pour enough water into the pot to cover all the ingredients. It’s recommended to use pre-boiled hot water instead of cold water. This helps to shorten the cooking time and reduces the risk of the dumplings bursting. Overcooking can cause the dumplings to become mushy or break apart.
Step 6
Now, let’s add the seasonings to enhance the umami flavor of the broth. Start with 3 tablespoons of mentsuyu for seasoning. For an even richer taste, add 0.5 tablespoon of chicken stock (if you don’t have chicken stock, you can omit it or use kelp broth). Once the seasonings are added, bring the pot to a rolling boil over high heat.
Step 7
Since you used hot water, it will start to boil quickly. Once boiling, reduce the heat to medium and let it simmer for about 4 to 5 minutes. Skim off any foam or impurities that rise to the surface during cooking. This step is crucial for maintaining a clear and clean-tasting broth.
Step 8
Finally, taste the broth and adjust the seasoning with anchovy sauce if needed. Anchovy sauce adds a deep, savory flavor and a subtle sweetness, enriching the overall taste of the broth.
Step 9
And there you have it! Your Mandu and Mushroom Hot Pot, with its clear and refreshing broth, is ready to be enjoyed by the whole family. Serve it hot with a side of rice for a truly comforting meal.
