Korean Dumpling Hot Pot, Mandu Jeongol

seonkyounglongest.com

munkeysi

subheading: For the Veggies & Mandu:

handful beansprouts or ½ of onion sliced

2 cups napa cabbage or regular cabbage, cut into bite sizes

1 zucchini or squash, cut into half-moon slices

3 Mexican green onions or 1 bundle of regular green onions, cut into half in lengthwise then 2-inch long pieces

½ pack of enoki mushrooms or handful of any of your favorite mushrooms

1 soft or medium soft tofu, sliced into ½-inch thick

handful crown daisy or any other green leafy veggie

1 lb fresh or frozen dumplings of your choice (I love Bibigo brand for this recipe!)

subheading: For the Sauce & Stock:

5 to 7 cloves garlic, chopped

3 to 4 tbsp gochugaru, Korean red pepper flakes (If you don’t’ want spicy, omit it)

2 tbsp fish sauce

2 tbsp korean soup soy sauce

1 tbsp maesilaek, Korean preserved green plum extract

4 cups chicken stock

Directions at seonkyounglongest.com

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