Korean Hot Pot with Dumplings
How to make spicy Korean hot pot with dumplings
Servings: 4
Calories: 190kcal
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
*1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition
Calories: 190kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Cholesterol: 1mg | Sodium: 1589mg | Potassium: 297mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1845IU | Vitamin C: 22.4mg | Calcium: 55mg | Iron: 2.4mg