Spicy Kimchi Mandu Hot Pot
A Hearty and Warm Kimchi Mandu Hot Pot for Chilly Weather
I made this warm hot pot using kimchi dumplings that my daughter left in the fridge before she moved to the UK. It’s a comforting dish perfect for a cold day.
Main Ingredients- 8 Kimchi Mandu (dumplings) (using more will make it even tastier!)
- 6 Napa Cabbage leaves (they become tender and absorb the broth)
- A handful of Tteokguk Tteok (rice cake slices for chewy texture)
Cooking Instructions
Step 1
First, prepare the vegetables for the hot pot. Trim the base of the enoki mushrooms and separate them into strands. Slice the king oyster and shiitake mushrooms into bite-sized pieces. Remove the seeds from the mini bell peppers and slice them thickly for a splash of color. Slice the green onion and Korean green chili peppers diagonally. Finally, line the bottom of your hot pot with the napa cabbage leaves. The cabbage will become wonderfully tender and absorb the delicious broth as it cooks.
Step 2
Arrange the sliced mushrooms, mini bell peppers, green onions, and chili peppers attractively on top of the cabbage, considering color harmony. Next, add the chewy tteokguk tteok (rice cake slices) and the star of the dish, the kimchi mandu (dumplings), in a pleasing pattern. Once all the ingredients are beautifully arranged, carefully pour in 4 cups of your prepared broth – ideally an anchovy-kelp broth or a good quality store-bought one.
Step 3
Now it’s time to season! Add 2 tablespoons of fish sauce for a boost of umami. If desired, stir in about half a tablespoon of minced garlic and a pinch of black pepper to enhance the aroma. It’s best to add the enoki and shiitake mushrooms towards the end of cooking so they retain their pleasant texture. Bring the hot pot to a boil over high heat, then reduce to medium-low heat. Let it simmer until all the ingredients are cooked through and the flavors have melded beautifully. Garnish with finely chopped scallions just before serving for a fresh, appetizing finish.
