Kimchi Mandu Jeongol (Kimchi Dumpling Hot Pot): A Rich and Spicy Delight
Baekpacker 2 Recipe by Baek Jong-won: Kimchi Dumpling Hot Pot with Rich Beef Bone Broth
Watching the final episode of Baekpacker 2 with a touch of sadness, I eagerly anticipated what dish Chef Baek Jong-won would create. Today, I decided to make the Kimchi Mandu Jeongol that he featured. This recipe offers a wonderful harmony of deep beef bone broth and spicy kimchi.
Main Ingredients
- 6 frozen kimchi dumplings (approx. 220g)
- 50g thinly sliced beef (e.g., brisket or short rib)
- 50g tteokguk tteok (rice cake slices for soup)
- 50g potato-based sujebi (hand-pulled dough flakes)
- 50g oyster mushrooms
- 50g enoki mushrooms
- 60g onion (about 1/4 medium onion)
- 35g green onion (about 1/4 stalk)
Cooking Instructions
Step 1
First, prepare 6 frozen kimchi dumplings (approximately 220g). Also, get ready 50g of tteokguk tteok for a chewy texture, 50g of soft potato sujebi, and 50g of thinly sliced beef (like brisket or short rib) for a savory flavor.
Step 2
Clean and prepare the mushrooms. For the oyster mushrooms, trim the tough ends and separate the clusters. For the enoki mushrooms, cut off the base and then separate them into manageable clumps about finger-thick. Slice the green onion into 3-4 cm lengths and thinly slice the onion into ribbons about 2-3mm thick. Measure out 0.5 tablespoon of minced garlic.
Step 3
Get your hot pot ready. Arrange the oyster mushrooms, enoki mushrooms, sliced onion, potato sujebi, and tteokguk tteok attractively on the bottom of the pot. (If you have soaked glass noodles, this is a good time to add them for an even more substantial hot pot.)
Step 4
Place the 6 kimchi dumplings neatly on top of the vegetables, rice cakes, and sujebi. Then, cover the dumplings with the prepared sliced beef. Sprinkle the minced garlic evenly over the beef.
Step 5
Now it’s time to add the delicious broth. We’re using one pouch (500g) of commercial beef bone broth. Since commercially available beef bone broth can be very rich, it’s often best to dilute it with water to prevent the dumpling hot pot from tasting too heavy. This combination creates a cleaner and deeper broth.
Step 6
Add 300ml of water to the 500g of beef bone broth, creating a total of 800ml of broth base. Pour this mixture into the pot.
Step 7
Place the hot pot on the stove over high heat. Add about 0.6 to 0.7 teaspoons of salt for initial seasoning. Bring the pot to a rolling boil over high heat.
Step 8
As the broth starts to boil vigorously, skim off any foam that rises to the surface with a spoon. This step helps to make the broth clearer and cleaner. Gently stir the ingredients with chopsticks or tongs to ensure they cook evenly.
Step 9
Add 1 tablespoon of fish sauce (like anchovy sauce) to enhance the umami flavor. Once the broth returns to a rolling boil, reduce the heat to medium and let it simmer for about 5 minutes, allowing the ingredients to cook through.
Step 10
For Kimchi Mandu Jeongol, it’s crucial to cook it based on the time it takes for the dumplings to be fully cooked. Ensure the dumplings are cooked through without bursting.
Step 11
After simmering for 5 minutes, taste the broth. If it feels a bit bland, gradually add more salt to adjust the seasoning to your preference. The saltiness of hot pot dishes can change as they cook and the heat level varies, so tasting and adjusting is key.
Step 12
Finally, let the hot pot simmer for another moment to allow the flavors to meld. Just before turning off the heat, sprinkle a pinch of black pepper to enhance the aroma. Your delicious Baek Jong-won style Kimchi Mandu Jeongol is now ready! It’s also wonderfully delicious to mix some rice into the remaining broth at the end.
