Monday, August 5, 2019

KOREAN HOT POT WITH DUMPLINGS

Learn how you could make spicy Korean hot pot with dumplings. It’s going to be your new favourite hot pot recipe!

KOREAN HOT POT WITH DUMPLINGS



Korean Hot Pot with Dumplings (Mandu Jeongol) |

Today I’m sharing a frequent Korean hot pot recipe referred to as – Mandu Jeongol (만두 전골).

As with a ordinary Korean hot pot, it's loaded with a sort of ingredients, comparable to kimchi, tofu, mushrooms and inexperienced vegetables. But as you could guess from the title, the highlight of this hot pot is dumplings! It’s no longer simply any dumplings. It’s tremendous giant dumplings, so it’s very filling!

Ultimately, you could use any high caliber or sorts of dumplings, but this time I made mine with seafood dumplings. It was crammed with actual squid, shrimps and so lots more. And it was so delicious!

The hot pot is ready lots like Budae Jjigae (Korean military stew), but with much less unhealthy ingredients.

Korean Hot Pot Recipe: Spicy Korean Hot Pot with Dumplings |
Dumpling hot pot doesn’t contain SPAM, sausages or prompt ramen noodles! Maybe on account of that it tasted lots lighter and healthier. Though, my husband says budae jjigae is extra fun to consume as it has a larger differ of meals to opt for and consume from.

On the different hand, my sister and I beloved dumpling hot pot extra as it was simpler on our weight (after the fact) and tasted healthier. So in case you happen to don’t like military stew on account of the excessive calorie count, you ought to absolutely provide this one a go.

Also, whereas it’s optional, I incredibly suggest you upload crown daisy / edible chrysanthemum (ssukgat, 쑥갓). It’s offered at a Korean or Asian grocery store. (But it will be tough to discover sometimes.) Anyway, it provides a actually good fragrance and refined but unique taste to the dish. I assume it’s a key to creating umami wealthy stew!

Anyway, I wish you make this hot pot soon. It’s specifically a correct stew on a wet day or chilly wintery weather!

P.S. If you're keen on spicy stew, you would possibly like those too! Kimchi Jjigae and Soondubu Jjigae (Spicy mushy tofu stew)

Korean Hot Pot with Dumplings Ingredients

INGREDIENTS FOR KOREAN HOT POT WITH DUMPLINGS, four SERVINGS

Main
8 (560 g / 1.2 pounds) your option of dumplings (mandu)
300 g / 10.5 ounces kimchi, thinly sliced
300 g / 10.5 ounces agency tofu, sliced (about 1.5cm, 1/2 inch thickness)
1 pack enoki mushrooms (200g / 7 ounces), base stem eliminated & stems separated
1 pack oyster mushrooms or your option of different mushrooms (200 g / 7 ounces), separated
20 g / 0.7 ounces inexperienced onions, thinly sliced
40 g / 1.4 ounces onion, thinly sliced
4 cups vegetable inventory or Korean soup stock
(optional) 35 g / 1.2 ounces crown daisy leaves (edible chrysanthemum), separated from the fundamental stem
(optional) 1 red chili, thinly sliced
Hot Pot Sauce (Mix those collectively in a bowl)
2 Tbsp Korean chili flakes (gochugaru)
2 Tbsp rice wine
1 Tbsp soy sauce
1 tsp Korean fish sauce
1 tsp minced garlic
A few sprinkles floor black pepper
fine sea salt, if required – I didn’t use it.
*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you desire to read about Korean ingredients, test my 30 standard Korean meals list.

HOW TO MAKE KOREAN HOT POT WITH DUMPLINGS
1. Place the ready meals in a giant shallow pot. (FYI, I laid down onion and kimchi on the backside of the pot, then organized the ultimate meals on top, in sections.) Boil  the pot over medium excessive warmth till swiftly boiling then scale back the warmth to medium low to low. Start serving the dish as person meals get ready. You could turn the warmth off at any time. Serve with steamed rice.

Korea Dumpling Hot Pot |

Korean Hot Pot Recipe: Spicy Korean Hot Pot with Dumplings | MyKoreanKitchen.com
KOREAN HOT POT WITH DUMPLINGS
How to make spicy Korean hot pot with dumplings
4.67 from 3 votes
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Course: MainCuisine: KoreanKeyword: korean hot pot, mandu jeongol, spicy dumpling soupPrep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesServings: 4Calories: 190Author: Sue | My Korean Kitchen

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Ingredients

MAIN
8 your option of dumplings (mandu), (560 g / 1.2 pounds)
300 g kimchi (10.5 ounces ), thinly sliced
300 g agency tofu , sliced (about 1.5cm, 1/2 inch thickness)
1 pack enoki mushrooms (200 g / 7 ounces), base stem eliminated & stems separated
1 pack oyster mushrooms or your option of different mushrooms (200 g / 7 ounces), separated
20 g inexperienced onions (0.7 ounces), thinly sliced
40 g onion (1.4 ounces), thinly sliced
4 cups vegetable inventory or Korean soup stock
35 g crown daisy leaves (edible chrysanthemum), (1.2 ounces), separated from the fundamental stem, (optional)
1 red chili , thinly sliced, (optional)

HOT POT SAUCE (MIX THESE TOGETHER IN A BOWL)
2 Tbsp Korean chili flakes (gochugaru)
2 Tbsp rice wine
1 Tbsp soy sauce
1 tsp Korean fish sauce
1 tsp minced garlic
A few sprinkles floor black pepper
fine sea salt , if required - I didn’t use it.

Instructions

 Place the ready meals in a giant shallow pot. (FYI, I laid down onion and kimchi on the backside of the pot, then organized the ultimate meals on top, in sections.) Boil the pot over medium excessive warmth till swiftly boiling then scale back the warmth to medium low to low. Start serving the dish as person meals get ready. You could turn the warmth off at any time. Serve with steamed rice.CLICK FOR ALL >>>