Korean Mushroom Dumpling Hot Pot
Mandu jeongol is a generous hot pot of twelve large dumplings simmered with napa cabbage, shiitake and oyster mushrooms, and bok choy in anchovy-kelp stock. The mushrooms contribute deep umami to the clear broth, while the cabbage and bok choy release gentle sweetness as they wilt. The dumplings cook directly in the stock, their wrappers turning pleasantly chewy as the filling flavors seep into the surrounding liquid. Seasoned with soup soy sauce and garlic, this is a mild, welcoming dish suited to all palates.
Adjust Servings
Instructions
- 1
Prepare napa cabbage, bok choy, mushrooms, and green onion.
- 2
Bring stock to a boil with minced garlic and soup soy sauce.
- 3
Add cabbage and mushrooms first, then simmer for 5 minutes.
- 4
Add dumplings and cook for 8 minutes until fully heated through.
- 5
Add bok choy and green onion, simmer 2 more minutes, and serve.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
Variations
Minari Mushroom Dumpling Hot Pot
This dumpling hot pot gets a fresh herbal lift from minari. Mushroom umami and savory dumplings blend into a clean, soft finish.
More Recipes
Korean Kimchi Beef Dumpling Hot Pot
This hearty hot pot combines frozen dumplings, sliced beef, and kimchi simmered together in anchovy stock seasoned with gochujang and soup soy sauce. Napa cabbage, enoki mushrooms, and tofu add layers of texture to the bubbling broth. The umami from the dumpling filling mingles with the tangy, spicy kimchi to create a deeply flavored soup that warms from the inside out.
Korean Mushroom Bulgogi Jeongol
This hot pot brings together soy sauce-marinated sliced beef with shiitake and enoki mushrooms simmered in a generous broth. Sweet potato noodles soak up the savory stock, gaining a chewy, flavorful bite with every serving. The combination of earthy mushrooms, caramelized onion sweetness, and garlic-infused broth makes it a satisfying communal dish meant to be shared at the table.
Korean Fish Cake Hot Pot (Skewered Fish Cakes in Clear Broth)
Eomuk jeongol is a fish cake hot pot served in a clear kelp broth. Thick slices of Korean radish simmer alongside the fish cakes, contributing a clean sweetness to the stock. Shiitake mushrooms lend earthy depth, while soup soy sauce keeps the seasoning understated. A hot chili and green onion add just enough bite and fragrance. This hot pot echoes the beloved street-side fish cake soup of Korean pojangmacha stalls, reimagined as a communal table-side dish.
Korean Wild Mushroom Hot Pot
This mushroom hot pot showcases neungi mushrooms alongside shiitake and oyster mushrooms, simmered with napa cabbage and tofu in a simple broth seasoned with soup soy sauce and black pepper. Neungi mushrooms are prized for their intense, almost meaty aroma that permeates the entire pot. The trio of mushroom varieties creates layered earthy flavors, making this a satisfying meat-free dish with remarkable depth.
Korean Corn Cheese Pot Rice
Butter-sauteed onion and corn kernels lend their sweetness to the rice as it cooks in a heavy pot, topped with mozzarella that melts during the final resting stage. Each bite delivers the pop of corn kernels alongside stretchy, creamy cheese, with butter contributing a glossy richness to every grain. Adding milk alongside the water gives the rice an extra creamy dimension. The cheese goes on after the heat is turned off so it melts gently into soft, stretchy strands rather than browning or hardening.
Korean Warm Noodles with Kimchi Dumplings
Kimchi mandu onmyeon is a Korean warm noodle soup that pairs thin wheat noodles with kimchi-filled dumplings in a light anchovy-kelp broth. The dumplings are simmered directly in the broth for six to seven minutes, during which their kimchi-and-pork filling releases flavor into the surrounding liquid. Somyeon noodles are boiled in a separate pot and rinsed in cold water to keep the main broth clear and the noodles smooth. Julienned zucchini and a thin stream of beaten egg go into the simmering broth near the end, adding color and gentle texture. Seasoning is kept simple - soup soy sauce and minced garlic - so the dumpling filling does most of the heavy lifting on flavor. Since commercial kimchi dumplings vary in saltiness, the soy sauce is best added gradually at the end.