Korean Kimchi Beef Dumpling Hot Pot
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Kimchi-beef mandu jeongol is a generous Korean hot pot that combines frozen dumplings, thinly sliced beef, and aged kimchi in anchovy stock seasoned with gochujang and soup soy sauce.
Read more
As the pot bubbles, the meat filling inside each dumpling leaches its savory fat into the broth while the kimchi's fermented sourness and heat layer in on top, building a soup that grows more complex the longer it simmers. Napa cabbage leaves, enoki mushrooms, and firm tofu add contrasting textures to each spoonful. Blanching the beef briefly before adding it to the pot prevents the broth from clouding, and the tofu goes in last to keep it intact. The older and more pungent the kimchi, the deeper and more rounded the soup becomes, which is why well-fermented kimchi is worth seeking out for this dish specifically. A drop of perilla oil stirred in just before serving adds a nutty finish that ties the layers together. Eaten communally from the stove, with rice stirred in at the end to absorb the remaining broth, this pot feeds a table with minimal effort.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice the napa cabbage into 5cm pieces and cut the tofu into 1cm thick rectangles.
Chop the green onion and aged kimchi into 4cm lengths and trim the enoki roots.
- 2Prep
Blanch the sliced beef briefly in stock to remove impurities.
Lay cabbage on the pot bottom and arrange kimchi, beef, tofu, mushrooms, and 12 dumplings in a neat, colorful circle.
- 3Season
Combine 1400ml of anchovy stock with 1 tablespoon of gochujang and 1.5 tablespoons of soup soy sauce.
Stir thoroughly until the paste dissolves completely into a smooth, savory red broth.
- 4Control
Pour the seasoned stock carefully into the pot.
Heat over high until the liquid reaches a vigorous boil, then immediately reduce the heat to medium to prevent the broth from boiling over.
- 5Control
Simmer for 10 minutes to ensure the dumpling centers are cooked through and the beef fat renders into the soup.
Add the green onions and cook for 3 more minutes until tender.
- 6Season
Taste the broth and adjust with a little more soup soy sauce if needed.
Carefully stir to avoid breaking the tofu and add a drop of perilla oil before serving immediately while hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kimchi-beef mandu jeongol maintains a clear, savory broth by blanching thinly sliced beef before simmering it with large dumplings and well-aged kimchi.
- Finish cue
- Add the green onions and cook for 3 more minutes until tender.
- Avoid this
- Carefully stir to avoid breaking the tofu and add a drop of perilla oil before serving immediately while hot.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 10 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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