Dumpling hot pot is a hearty Korean dish featuring juicy dumplings simmered in a rich beef bone broth, seasoned with gochugaru, soy sauce, and garlic. Loaded with napa cabbage, mushrooms, and fresh chilies, this warm, spicy stew is perfect for sharing on a chilly day.
Try this recipe from W Table.
Ingredients:
- 8 dumplings
- 1/6 head napa cabbage
- 1/2 stalk green onion
- 3 shiitake mushrooms
- A handful of enoki mushrooms
- 1 red chili pepper
- 1 green chili pepper
- 5 cups beef bone broth
Broth Seasoning Ingredients:
- 2 tablespoons red pepper flakes (gochugaru)
- 1 tablespoon soy sauce for soup
- 1 tablespoon minced garlic
- 1 teaspoon coarse salt
- A pinch of black pepper
(serves 2 to 3)
Instructions:
Cut the napa cabbage and shiitake mushrooms into bite-sized pieces. Slice the green onion, red chili pepper and green chili pepper diagonally.
In a pot, combine the beef bone broth with the broth seasoning ingredients, and bring to a boil.
Arrange the napa cabbage at the bottom of a hot pot. Place the dumplings around the pot, and add the shiitake mushrooms, enoki mushrooms, green onion and chili peppers in the center.
Pour the hot broth into the pot and simmer until the dumplings are cooked through. Adjust the seasoning with additional salt if needed, and enjoy.
[Source: W table]
(mandu jeongol, mandu stew, korean dumpling soup, spicy dumpling soup stew)
