Mandu Hot Pot
Frozen Korean dumplings simmered in a rich broth with mushrooms, napa cabbage, and a touch of gochugaru heat. One pot, one spoon, pure comfort.
- Total time
- 22 min
- Servings
- 2
- Calories
- 312
- Protein
- 16g
Ingredients
- 16 pieces frozen mandu (Korean dumplings, pork and shrimp)
- 3 cups napa cabbage, chopped into 2-inch pieces
- 6 oz shiitake or cremini mushrooms, sliced
- 4 cups beef or vegetable broth
- 2 tbsp soy sauce
- ½ tsp gochugaru (Korean red chili flakes)
- 1 tbsp sesame oil
- 2 cloves garlic cloves, minced
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat, about 4 minutes.
- 2
Add garlic, soy sauce, gochugaru, and sesame oil. Stir and let it bubble for 30 seconds.
- 3
Drop frozen mandu into the pot without thawing. Stir gently so they don't stick to the bottom.
- 4
Add mushrooms and napa cabbage. Return to a gentle simmer and cook for 8 minutes until dumplings float and cabbage is tender.
- 5
Taste the broth and adjust salt or heat with more gochugaru if needed.
- 6
Ladle into bowls and serve hot with extra sesame oil and fresh scallions if you have them.
Tools you’ll need
- large pot (5-quart or bigger)
- wooden spoon
- ladle
- knife and cutting board
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