Mandu Jeongol

Ingredients

• 4 cups beef broth
• 12 pieces dumplings
• 2 cups napa cabbage
• 1 medium zucchini
• 1 medium onion
• 2 stalks green onions
• 2 tablespoons soy sauce
• 2 cloves garlic

Instructions

1. 1

   In a large pot, bring the 4 cups beef broth to a boil over high heat, then reduce to a simmer.

2. 2

   Add the 2 cups napa cabbage, 1 sliced zucchini, and 1 sliced onion to the broth. Cook until the vegetables begin to soften, about 5 minutes.

3. 3

   Stir in the 2 tablespoons soy sauce and 2 minced garlic cloves. Simmer for another 3 minutes until fragrant.

4. 4

   Gently place the 12 dumplings into the simmering broth. Cook until the dumplings are heated through and float to the surface, about 5-7 minutes.

5. 5

   Garnish with the 2 chopped green onions and serve hot directly from the pot.

6. 6

   Optional: add a pinch of gochugaru (Korean red pepper flakes) for heat, if desired.

Tools you’ll need

• Large pot
• Ladle
• Knife
• Cutting board

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