Korean Dumpling Hot Pot, Mandu Jeongol

Name: Korean Dumpling Hot Pot, Mandu Jeongol
Total time: 30 min
Ingredients: 1 handful Onion, sliced; 2 cups Napa cabbage; 1 Zucchini; 3 Scallion; ½ packets Enoki mushroom; 1 Tofu, sliced; Handful crown daisy or any other green leafy veggie; 1 lb Fresh or frozen dumplings of your choice; 5–7 cloves Garlic, chopped; 3–4 tbsp Chili flake, flakes; 2 tbsp Yondu; 2 tbsp Soy sauce; 1 tbsp Plum; 4 cups Mushroom; 2 tbsp Fish sauce; 4 cups Chicken stock

By Seonkyoung Longest · 30 min

Ingredients

Onion · sliced1 handful
Napa cabbage2 cups
Zucchini1
Scallion3
Enoki mushroom½ packets
Tofu · sliced1
Handful crown daisy or any other green leafy veggie
Fresh or frozen dumplings of your choice1 lb
Garlic · chopped5–7 cloves
Chili flake · flakes3–4 tbsp
Yondu2 tbsp
Soy sauce2 tbsp
Plum1 tbsp
Mushroom4 cups
Fish sauce2 tbsp
Chicken stock4 cups

Instructions

Spread the beansprouts over the bottom of a large shallow pot, then arrange the other vegetables in the pot.
In a bowl, mix the garlic, gochugaru, yondu, soy sauce and plum extract. Thin it with 1 cup of the vegetable stock, pour it over the pot, then add the rest of the vegetable stock and cover with a lid.
Bring to a boil over medium to medium-high heat. Once it starts to simmer, raise the heat to high and bring it to a hard boil.
Boil for 5 minutes, or until the dumplings are fully cooked and the vegetables are soft.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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Garlic Onion Scallion Mushroom Cabbage Tofu Zucchini Napa cabbage

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