Super Simple Marinated Bulgogi Mandu Jeongol (Dumpling Hot Pot)
#DumplingDish #MarinatedBulgogi #ManduJeongolRecipe #EasyRecipe #HeartyMeal
Here’s a recipe for a mandu jeongol (dumpling hot pot) that anyone can easily and quickly make using frozen dumplings and store-bought marinated beef bulgogi. You’ll enjoy the fantastic harmony between the mild North Korean-style dumplings and the flavorful marinated bulgogi, along with plenty of fresh vegetables and mushrooms, creating a rich and nutritious meal. This dish is perfect for entertaining guests or as a hearty tonic meal during the summer. Enjoy a delightful meal with this beautifully presented mandu jeongol made with convenient pre-made ingredients!
Main Ingredients
- 7 frozen North Korean-style dumplings
- 600g marinated beef bulgogi (including marinade)
- 1 cluster oyster mushrooms
- 1 pack enoki mushrooms
- 2 king oyster mushrooms
- 1 shiitake mushroom
- 7 napa cabbage leaves (small variety)
- 1 Tbsp minced garlic
- 1/4 stalk green onion
- 1 tsp black pepper
- 500ml broth (anchovy-kelp broth, vegetable broth, or water)
- 1 serving fresh noodles
Cooking Instructions
Step 1
First, prepare 600g of marinated beef bulgogi. We’ll be using the marinade that comes with the store-bought bulgogi without any additional seasoning. If you feel the marinade is insufficient, you can add a little soy sauce or sugar to taste.
Step 2
In a deep hot pot, spread the prepared marinated bulgogi evenly in the center. Then, arrange the 7 frozen North Korean-style dumplings around the bulgogi, leaving a little space between them so they don’t stick together as they cook.
Step 3
Wash the napa cabbage leaves and cut them into bite-sized pieces. Arrange them around the edges of the pot. Distribute the oyster mushrooms, enoki mushrooms, and king oyster mushrooms generously between the cabbage leaves. Place the shiitake mushroom directly on top of the bulgogi to infuse its deep flavor. Finally, sprinkle generously with coarsely chopped green onion, minced garlic, and black pepper. Your ingredients are now ready.
Step 4
Now, pour about 500ml of broth into the pot, just enough to lightly cover the ingredients. You don’t need to fill it completely, as the mushrooms, cabbage, and meat will release their own liquid as they cook, enriching the broth. The initial broth might taste a bit plain, so after it comes to a rolling boil, taste it and adjust the seasoning with fish sauce or soy sauce if needed. Since mandu jeongol is meant to be simmered continuously, it’s a good idea to have extra broth on hand to add later if the soup becomes too concentrated or salty. If you don’t have broth, anchovy-kelp broth, vegetable broth, or plain water will work perfectly.
Step 5
Once all ingredients are in the pot, place it on the stove and bring to a vigorous boil. Check to ensure the bulgogi is fully cooked. Although it’s simple to prepare, you’ll have a magnificent mandu jeongol that’s rich in flavor, nutrition, and generosity!
Step 6
For an even more special experience, try adding freshly cooked noodles. Boil the fresh noodles separately, then quickly rinse them in cold water, preferably with ice, to remove excess starch and water before adding them to the hot pot. This adds a delightful chewy texture for a perfect finishing touch. If you prefer rice, you can stir in cooked rice, an egg, seaweed flakes, and kimchi into the remaining broth to make fried rice or a satisfying porridge.
