Hearty Mandu and Mushroom Hot Pot
A Rich and Flavorful Mandu and Mushroom Hot Pot Recipe
This Mandu and Mushroom Hot Pot is packed with a generous amount of vegetables and mushrooms. The clear broth, combined with tender dumplings and earthy mushrooms, is exceptionally delicious when dipped in ponzu sauce. It’s the perfect comforting soup dish to warm you up, offering a healthy and delightful meal. This recipe serves 2-3 people.
Hot Pot Ingredients
- Dumplings (Mandu) 12 pieces
- Mixed Mushrooms 400g (e.g., shiitake, oyster, king oyster)
- Cabbage 200g (or Napa Cabbage)
- Bok Choy 2 heads
- Perilla Leaves (Kkaennip) 10 leaves
- Beef for Shabu-Shabu 140g
- Korean Green Chili Pepper (Cheongyang Pepper) 1/2 (optional, for spice)
- Red Chili Pepper 1/2 (for color)
- Water 1.2L
- Dried Anchovy and Kelp Broth Pack 1
- Shiitake Mushroom Stems (for broth flavor)
- Minced Garlic 1 Tbsp
- Soy Sauce for Soup (Gukganjang) 2 Tbsp (for broth seasoning)
- Salt 1 Tbsp (for broth seasoning, or adjust to taste)
Refreshing Ponzu Sauce
- Soy Sauce 3 Tbsp
- Mirin (Sweet Rice Wine) 2 Tbsp
- Vinegar 1 Tbsp
- Lemon Juice 2 Tbsp
- Japanese Mustard (Karashi) a little
- Soy Sauce 3 Tbsp
- Mirin (Sweet Rice Wine) 2 Tbsp
- Vinegar 1 Tbsp
- Lemon Juice 2 Tbsp
- Japanese Mustard (Karashi) a little
Cooking Instructions
Step 1
Begin by pouring 1.2L of water into a pot. Add the dried anchovy and kelp broth pack and the cleaned shiitake mushroom stems. Bring to a rolling boil over high heat, then reduce the heat to medium and simmer for 10 minutes to extract a rich broth flavor.
Step 2
After 10 minutes, remove and discard the broth pack and shiitake mushroom stems. Season the broth with 1 Tbsp of minced garlic, 2 Tbsp of soy sauce for soup, and 1 Tbsp of salt. Taste the broth; it should be slightly savory as the vegetables and mushrooms will dilute the flavor. Adjust seasoning if needed.
Step 3
We’re using 12 small dumplings (mandu). If you’re using frozen mandu, take them out of the freezer about 30 minutes before cooking to let them thaw at room temperature for better results.
Step 4
For a tender bite, we’ve prepared 140g of beef thinly sliced for shabu-shabu. Feel free to adjust the amount of beef according to your preference.
Step 5
Wash the bok choy thoroughly and trim the ends; wash the perilla leaves and gently pat them dry before slicing them thinly. Cut the cabbage into bite-sized pieces. (Alternatively, using pointed cabbage (Al-baechu) instead of regular cabbage will add a lovely sweetness and tenderness.) Clean the 400g of mixed mushrooms by gently brushing off any dirt. You can lightly wipe them with a damp paper towel or rinse them quickly under water and pat dry.
Step 6
Now, it’s time to artfully arrange all the ingredients in your hot pot. Start by placing the firmer cabbage at the bottom of the pot to ensure it cooks evenly. Layer the mushrooms and other vegetables on top, followed by the thinly sliced beef and the dumplings.
Step 7
Once all the ingredients are arranged, pour the prepared warm broth over everything in the pot. Don’t worry if the broth level seems a bit low initially; the vegetables and mushrooms will release their juices, adding to the broth as it cooks.
Step 8
Once the broth comes to a rolling boil, add the thinly sliced green and red chili peppers for a touch of color and mild heat. The bok choy will cook quickly, so enjoy those first, followed by the delicious, fully cooked dumplings. 🙂
Step 9
While the hot pot is delicious on its own, a refreshing dipping sauce can elevate the experience. To make a simple ponzu sauce, combine 3 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp lemon juice, and 1 Tbsp vinegar in a small bowl. Whisk well until combined. Pour the sauce into a small dipping dish and serve with a dollop of Japanese mustard on the side, if desired.
