Korean Mushroom Dumpling Hot Pot
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Mandu jeongol is a generous hot pot of twelve large dumplings simmered with napa cabbage, shiitake mushrooms, oyster mushrooms, and bok choy in anchovy-kelp stock.
Read more
The two varieties of mushroom add layers of umami to the clear broth, while the cabbage and bok choy soften and release their natural sweetness as they cook. The dumplings cook directly in the simmering stock, their wrappers gradually turning chewy as the filling flavors seep into the surrounding liquid. Soup soy sauce and garlic provide a clean, understated seasoning that keeps the broth from overshadowing any single ingredient. The right moment to eat is when the vegetables have wilted and the dumplings float to the surface, signaling they are cooked through. The absence of any spice or strong seasoning makes this one of the more universally approachable hot pots, suited for all ages. Leftover broth absorbs cooked rice or soaked glass noodles easily, turning what remains into a satisfying finish to the meal.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 200 g napa cabbage into 5 cm pieces and slice 120 g shiitake mushrooms 0.5 cm thick.
Separate the oyster mushrooms into bite-size clusters, then cut the green onion diagonally into 1 cm pieces.
- 2Control
Pour 1100 ml anchovy-kelp stock into a hot pot or wide pot, then add 1 tablespoon minced garlic and 1 tablespoon soup soy sauce.
Heat over high heat until it boils, skimming light foam for a clearer broth.
- 3Control
When the stock boils, add the napa cabbage, shiitake mushrooms, and oyster mushrooms first.
Lower to medium heat and simmer about 5 minutes, until the cabbage turns slightly translucent and the mushroom aroma seasons the broth.
- 4Step
Add the 12 large dumplings in a single layer so they do not press against each other.
If they are frozen, add them straight from the freezer, because thawing makes the wrappers more likely to tear or turn mushy.
- 5Control
Keep the pot at a steady medium simmer for 7 to 8 minutes.
Do not stir the dumplings hard; spoon hot broth over them instead, until the wrappers look translucent and the dumplings float to the surface.
- 6Finish
Add 150 g bok choy and the sliced green onion, then simmer 2 more minutes.
Turn off the heat while the bok choy stems still have a light crunch, and adjust any missing seasoning with salt for a clearer finish.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Mandu jeongol merges the savory umami of shiitake and oyster mushrooms with large dumplings and sweet napa cabbage in a hearty anchovy-kelp stock.
- Finish cue
- Do not stir the dumplings hard; spoon hot broth over them instead, until the wrappers look translucent and the dumplings float to the surface.
- Avoid this
- Add the 12 large dumplings in a single layer so they do not press against each other.
- Substitution
- Finish seasoning with salt instead of more soy sauce for a cleaner broth.
- Storage and reheating
- If they are frozen, add them straight from the freezer, because thawing makes the wrappers more likely to tear or turn mushy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
Use-up ingredient planner
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Tips
Estimated 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.