Illustration

Dumpling Hot Pot (Mandu-jeongol)

Name: Dumpling Hot Pot (Mandu-jeongol)
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Water 4¼ cups (1 L); Soy sauce 3 Tbsp; Grated garlic 1 Tbsp; Fine salt — a pinch; Ground black pepper — a pinch; Onion ½; Napa cabbage 3 leaves; Green onion — a pinch; Shiitake mushrooms 2; Cheongyang chili peppers 2; Red chili peppers 1; Eggs 1; Dumplings (mandu) — a pinch

Soups & stews

This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 4 servings.

Ingredients

Water4¼ cups
Soy sauce3 Tbsp
Grated garlic1 Tbsp
Fine salt
Ground black pepper
Onion½
Napa cabbage3 leaves
Green onion
Shiitake mushrooms2
Cheongyang chili peppers2
Red chili peppers1
Eggs1
Dumplings (mandu)

How to make it

1
Cut the green onion to about the length of a dumpling.
2
Cut the napa cabbage and shiitake to the same size.
3
Chop two of the dumplings finely to use for the broth.
4
Arrange the vegetables and dumplings around the pot in a circle.
5
Add the garlic and soy sauce, then pour in the water.
6
Bring to a boil, taste for salt, and top with the chilies.

From Bob Kim's recipe book

Dumpling Hot Pot (Mandu-jeongol)

Ingredients

How to make it

Sobann makes a meal kit for this too