Learn how to make spicy Korean hot pot with dumplings. It’s going to be your new favorite hot pot recipe!
Today I’m sharing a popular Korean hot pot recipe called – Mandu Jeongol (만두 전골).
As with a typical Korean hot pot, it is loaded with a variety of ingredients, such as kimchi, tofu, mushrooms and green vegetables. But as you can guess from the title, the highlight of this hot pot is the dumplings! And these aren’t just any dumplings—they’re super sized dumplings, making the dish very filling!
Ultimately, you can use any quality or type of dumplings, but this time I made mine with seafood dumplings. They were filled with real squid, shrimp, and much more. And they were so delicious!
Why We Like Dumpling Hot Pot
The hot pot is prepared much like Budae Jjigae (Korean army stew), but with less unhealthy ingredients.
Dumpling hot pot doesn’t include SPAM, sausages or instant ramen noodles! Maybe because of that, it tasted a lot lighter and healthier. However, my husband says budae jjigae is more fun to eat because it offers a wider range of ingredients to pick and enjoy.
On the other hand, my sister and I loved the dumpling hot pot more because it was easier on our weight (after the fact) and tasted healthier. So, if you don’t like army stew because of its high calorie count, you should definitely give this one a try.
Also, while it’s optional, I highly recommend adding crown daisy/edible chrysanthemum (ssukgat, 쑥갓). It’s available at Korean or Asian grocery stores, though it can sometimes be tricky to find. It adds a really nice fragrance and a subtle but distinctive flavor to the dish. I think it’s key to making an umami-rich stew!
Anyway, I hope you make this hot pot soon. It’s the perfect stew for a rainy day or cold, wintry weather!
Ingredients
Main
- 8 (560 g / 1.2 pounds) your choice of dumplings (mandu)
- 300 g / 10.5 ounces kimchi, thinly sliced
- 300 g / 10.5 ounces firm tofu, sliced (about 1.5cm, 1/2 inch thickness)
- 1 pack enoki mushrooms (200g / 7 ounces), base stem removed & stems separated
- 1 pack oyster mushrooms or your choice of other mushrooms (200 g / 7 ounces), separated
- 20 g / 0.7 ounces green onions, thinly sliced
- 40 g / 1.4 ounces onion, thinly sliced
- 4 cups vegetable stock or Korean soup stock
- (optional) 35 g / 1.2 ounces crown daisy leaves (edible chrysanthemum), separated from the main stem
- (optional) 1 red chili, thinly sliced
Hot Pot Sauce (Mix these together in a bowl)
- 2 Tbsp Korean chili flakes (gochugaru)
- 2 Tbsp rice wine
- 1 Tbsp soy sauce
- 1 tsp Korean fish sauce
- 1 tsp minced garlic
- A few sprinkles ground black pepper
- fine sea salt, if needed — I didn’t use any.
*1 Tbsp = 15 ml, 1 Cup = 250 ml
**If you want to learn about Korean ingredients, check my 30 essential Korean ingredients list.
How to Make Korean Hot Pot with Dumplings
1. Place the prepared ingredients in a large, shallow pot. (For reference, I laid down onion and kimchi at the bottom of the pot, then arranged the remaining ingredients on top in sections.) Boil the pot over medium-high heat until it reaches a rapid boil, then reduce the heat to medium-low to low. Start serving the dish as individual ingredients become ready. You may turn off the heat when ready. Serve with steamed rice. Additional side dishes aren’t necessary, but you’re welcome to serve it with popular Korean sides such as kimchi, Korean egg roll, or roasted seaweed if desired.
Other Korean Stew Recipes You Might Like
If you like spicy stew, you might like these too: Kimchi Jjigae and Soondubu Jjigae (Spicy soft tofu stew)
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Korean Hot Pot with Dumplings
Ingredients
MAIN
- 8 your choice of dumplings (mandu), (560 g / 1.2 pounds)
- 300 g kimchi (10.5 ounces ), thinly sliced
- 300 g firm tofu , sliced (about 1.5cm, 1/2 inch thickness)
- 1 pack enoki mushrooms (200 g / 7 ounces), base stem removed & stems separated
- 1 pack oyster mushrooms or your choice of other mushrooms (200 g / 7 ounces), separated
- 20 g green onions (0.7 ounces), thinly sliced
- 40 g onion (1.4 ounces), thinly sliced
- 4 cups vegetable stock or Korean soup stock
- 35 g crown daisy leaves (edible chrysanthemum), (1.2 ounces), separated from the main stem, (optional)
- 1 red chili , thinly sliced, (optional)
HOT POT SAUCE (MIX THESE TOGETHER IN A BOWL)
- 2 Tbsp Korean chili flakes (gochugaru)
- 2 Tbsp rice wine
- 1 Tbsp soy sauce
- 1 tsp Korean fish sauce
- 1 tsp minced garlic
- A few sprinkles ground black pepper
- fine sea salt , if needed — I didn't use any.
Instructions
- Place the prepared ingredients in a large, shallow pot. (For reference, I laid down onion and kimchi at the bottom of the pot, then arranged the remaining ingredients on top in sections.) Boil the pot over medium-high heat until it reaches a rapid boil, then reduce the heat to medium-low to low. Start serving the dish as individual ingredients become ready. You may turn off the heat when ready. Serve with steamed rice. Additional side dishes aren't necessary, but you're welcome to serve it with popular Korean sides such as kimchi, Korean egg roll, or roasted seaweed if desired.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
