Baek Jong-won's Mandu Hot Pot (Dumpling Jeongol)
An easy mandu hot pot anyone can make with just frozen dumplings! Pile in napa cabbage, mushrooms, and rice cakes, then simmer in a soup-soy broth for a hearty, comforting one-pot meal. Baek Jong-won's trick: slice 2–3 dumplings open so their filling flavors the broth.
Ingredients
Main
- Frozen dumplings15 pcs
- Napa cabbage6 sheets
- Enoki mushrooms1
- Oyster mushrooms2
- Sliced rice cakes (tteokguk-tteok)1/2 cup
- Onion1/2
- Cheongyang chili1
- Red chili1
- Green onion1/3 stalk
- Egg1
Seasoning
- Water4–5 cups
- Minced garlic1 tablespoon
- Soup soy sauce (guk-ganjang)3 tablespoons
- Saltto taste
Directions
- 1
Wash the napa cabbage and cut into bite-size pieces, slice the onion, and prepare the enoki mushrooms.
- 2
Thinly slice the green onion, Cheongyang chili, and red chili, and prepare the oyster mushrooms (or rehydrated shiitake).
- 3
Use any frozen dumplings you like. If they're small, throw in a few extra kimchi dumplings.
- 4
Baek Jong-won's tip — slice 2–3 dumplings open so the filling melts into the broth and deepens the flavor.
- 5
Lay the sliced onion and the cut dumplings on the bottom of the pot.
- 6
Top with the napa cabbage, then arrange the dumplings, rice cakes, and enoki mushrooms on top.
- 7
Finish by adding the green onion, chilies, and mushrooms on top.
- 8
Add 1 Tbsp minced garlic and 3 Tbsp soup soy sauce.
- 9
Pour in 4–5 cups of water. You'll season with salt later, so adjust the water to the amount of ingredients.
- 10
Once it comes to a boil, taste the broth, adjust with salt, then add the egg.
- 11
Sprinkle black pepper to taste and the mandu hot pot is done!
Tips
Adjust the water to the amount of ingredients and season with salt at the end. Slicing 2–3 dumplings open makes the broth much richer.