📝 About This Recipe
Mandu-jeongol is a celebratory Korean communal dish that transforms humble dumplings into a magnificent, bubbling centerpiece. This hot pot features plump, savory mandu nestled in a rich, umami-packed anchovy and kelp broth, surrounded by an array of colorful vegetables and earthy mushrooms. It is a harmonious balance of spicy, savory, and clean flavors, perfect for warming the soul during chilly evenings or gathering family around the table.
🥗 Ingredients
The Stars
- 12-16 pieces Korean Dumplings (Mandu) (Kimchi or meat-filled; frozen or fresh)
- 150 grams Beef Brisket or Top Round (thinly sliced against the grain)
The Broth Base
- 6 cups Anchovy and Kelp Stock (homemade or store-bought)
- 4-5 leaves Napa Cabbage (cut into 2-inch bite-sized pieces)
- 1 cup Korean Radish (Mu) (sliced into thin rectangles)
Vegetables and Mushrooms
- 3-4 pieces Shiitake Mushrooms (sliced)
- 1 package Enoki Mushrooms (bottoms trimmed, pulled apart)
- 100 grams Oyster Mushrooms (hand-torn into strips)
- 1 bunch Garlic Chives (cut into 2-inch lengths)
- 2 stalks Green Onions (sliced diagonally)
- 1 Red Chili Pepper (sliced diagonally)
The Seasoning Paste (Dadaegi)
- 2 tablespoons Gochugaru (Korean red chili flakes)
- 1 tablespoon Minced Garlic
- 1 tablespoon Soy Sauce for Soup (Guk-ganjang) (or regular soy sauce)
- 1 tablespoon Mirin
- 1/4 teaspoon Black Pepper
👨🍳 Instructions
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1
Begin by preparing the seasoning paste. In a small bowl, combine the gochugaru, minced garlic, soup soy sauce, mirin, and black pepper. Mix well and set aside to let the flavors meld.
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2
Prepare the vegetables. Lay the napa cabbage pieces at the bottom of a wide, shallow pot (jeongol-naembi). This creates a sweet, flavorful base for the stew.
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3
Arrange the sliced Korean radish over the cabbage. The radish adds a refreshing 'siwon-han' (cool/refreshing) depth to the broth.
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4
Artfully arrange the mushrooms (shiitake, enoki, and oyster) in separate clusters around the edges of the pot, leaving the center open.
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5
Place the thinly sliced beef in one section of the pot and the garlic chives in another, maintaining a colorful, organized appearance.
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6
Place the mandu (dumplings) in the center of the pot. If using frozen dumplings, there is no need to thaw them beforehand.
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7
Add the sliced green onions and red chili pepper on top for a pop of color and heat.
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8
Carefully pour the anchovy and kelp stock into the pot, being careful not to disturb your beautiful arrangement. Fill until the ingredients are about 70% submerged.
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9
Place a dollop of the seasoning paste on top of the dumplings. You can start with half and add more later to adjust the spice level.
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10
Bring the pot to a boil over medium-high heat. Once bubbling, reduce the heat to medium and simmer for about 10-15 minutes.
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11
As it cooks, gently spoon the boiling broth over the dumplings and seasoning paste to help it dissolve and cook the tops of the ingredients.
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12
Once the beef is fully cooked and the dumplings are plump and heated through, do a final taste test. Add a pinch of salt if needed.
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13
Bring the entire pot to the table. Mandu-jeongol is best enjoyed while bubbling on a portable burner.
💡 Chef's Tips
If using frozen dumplings, don't overcook them or the skins may burst and thicken the broth too much. For a deeper flavor, sear the beef slices briefly with a touch of sesame oil before arranging the other ingredients. Always use 'Soup Soy Sauce' (Guk-ganjang) if possible; it is saltier and lighter in color, which seasons the broth without turning it dark. If the broth reduces too much while eating, keep a small pitcher of extra hot stock nearby to top it up. To make it a fuller meal, add a handful of soaked sweet potato starch noodles (dangmyeon) during the last 5 minutes of cooking.
🍽️ Serving Suggestions
Serve with a bowl of steamed white rice to soak up the savory broth. Pair with classic Korean side dishes like well-fermented Baechu-kimchi and a refreshing Radish Water Kimchi (Dongchimi). A chilled glass of Soju or a light Korean lager balances the spicy and hot nature of the dish perfectly. After eating the dumplings and veggies, toss in some udon noodles or cooked rice to make a 'porridge' with the remaining concentrated broth.