Super Easy Baek Jong Won Mandu Jeongol (Dumpling Hot Pot) – No Broth Needed
Winter Delight! Spicy and Refreshing Baek Jong Won Mandu Jeongol Recipe
Perfect for chilly days! Introducing Baek Jong Won’s Mandu Jeongol recipe, which yields a deep and refreshing broth even without pre-made stock. It’s quick and easy to make using frozen dumplings and vegetables, making it a perfect choice for busy days. Warm up with this delicious dumpling hot pot that the whole family can enjoy!
Main Ingredients- 6 frozen dumplings
- 4 shiitake mushrooms
- 1 onion
- 10 napa cabbage leaves (for wraps)
- 1/2 green onion
- 2 Korean chili peppers (cheongyang)
- 1/2 red bell pepper
- 700ml water
Seasoning- 1 Tbsp minced garlic
- 2 Tbsp store-bought seasoning paste (or substitute with soy sauce + chili powder + sugar etc.)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 3 Tbsp soup soy sauce (Guk-ganjang)
- 0.3 Tbsp salt (or for adjusting taste)
- Pinch of black pepper
- 1 Tbsp minced garlic
- 2 Tbsp store-bought seasoning paste (or substitute with soy sauce + chili powder + sugar etc.)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 3 Tbsp soup soy sauce (Guk-ganjang)
- 0.3 Tbsp salt (or for adjusting taste)
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare the vegetables: Remove the stems from the shiitake mushrooms and slice them into bite-sized pieces or make decorative cuts. Slice the onion thinly. Wash the napa cabbage leaves and cut them into manageable sizes. Slice the green onion, red bell pepper, and Korean chili peppers diagonally. If you enjoy a spicier taste, increase the amount of Korean chili peppers.
Step 2
Arrange the ingredients in a pot: In a wide pot, artfully arrange the prepared napa cabbage, onion, shiitake mushrooms, and frozen dumplings in a circular pattern. Layering the vegetables first helps prevent the dumplings from sticking to the bottom and allows the vegetables’ natural sweetness to infuse into the broth, enhancing its flavor.
Step 3
Add liquid and seasonings: Pour in 700ml of water. Add 1 Tbsp of minced garlic, 2 Tbsp of store-bought seasoning paste, and 1 Tbsp of fish sauce. (If you don’t have store-bought seasoning paste, you can substitute with approximately 3 Tbsp soy sauce, 1 Tbsp chili powder, and 0.5 Tbsp sugar.)
Step 4
Season and cook: Add 3 Tbsp of soup soy sauce, 0.3 Tbsp of salt, and a pinch of black pepper to adjust the taste. (You can adjust the seasoning to your preference.) Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for 5-7 minutes, or until the vegetables are tender and the dumplings are heated through without bursting. Finally, add the sliced green onion and chili peppers, and simmer for another moment. Serve hot and enjoy immediately!
