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.
Adjust Servings
Instructions
- 1
Cut napa cabbage, tofu, green onion, and kimchi into bite-size pieces; trim enoki roots.
- 2
Arrange cabbage, kimchi, beef, tofu, mushrooms, and dumplings in a hot pot.
- 3
Dissolve gochujang and soup soy sauce into anchovy stock.
- 4
Pour broth into the pot; bring to a boil on high, then reduce to medium.
- 5
Simmer 10 minutes until dumplings and beef cook through, then add green onion and simmer 3 more minutes.
- 6
Taste and adjust with a little more soup soy sauce if needed, then serve immediately.
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