How to Make Mandu Jeongol (dumpling hot pot 🥟)
cozy, easy, and honestly one of the best lazy dinners
recipe ⬇️ if you want the full detailed recipe it’s linked in my bio on my substack!
Ingredients:
🥟 8–10 mandu (dumplings)
🍜 1 pack ramen noodles
🥬 1 handful chrysanthemum greens (ssukgat)
🍄 1 pack enoki mushrooms
🧊 1 block firm tofu, sliced
🧅 ½ onion, sliced
🌱 2–3 scallions, cut
🧄 4–5 cloves garlic, minced
🌶️ 2–3 tbsp gochugaru
🥢 2 tbsp soy sauce
🐟 1 tsp fish sauce (optional)
🍯 1 tbsp plum extract (or 1 tbsp honey + 1 tsp rice vinegar)
🍲 4 cups broth (chicken or vegetable)
🧂 salt + pepper to taste
Steps:
1. Mix gochugaru, soy sauce, garlic, fish sauce, and plum extract with a splash of broth to make a paste.
2. Add onion to the bottom of a pot and spread the sauce over it.
3. Arrange tofu, mandu, enoki mushrooms, and scallions in the pot.
4. Pour in broth until mostly covered.
5. Bring to a boil and cook for 5–7 minutes until dumplings are cooked through.
6. Add ramen noodles and cook for 2–3 minutes.
7. Add chrysanthemum greens last and let them wilt.
8. Taste and adjust seasoning, then serve hot.
Mandu Jeongol is a perfect dish for anyone looking to enjoy a warm, satisfying meal with minimal fuss. From personal experience, the combination of juicy mandu dumplings and the spicy yet slightly sweet gochugaru-based broth creates a delightful balance of flavors that feels deeply comforting. One tip I’ve found helpful is to prepare all your ingredients beforehand, as layering them thoughtfully in the pot—starting with the onion base and sauce mix—helps all the flavors meld beautifully as it simmers. In terms of texture, the thin mandu wrappers become wonderfully soft but still hold the filling well, especially after simmering for the recommended 5-7 minutes. Adding the ramen noodles towards the end makes the hot pot heartier, turning it into a filling single-pot meal. The chrysanthemum greens, or ssukgat, added last, offer a slight bitterness and freshness that contrasts nicely with the umami-rich broth and savory dumplings. For those new to Korean cooking, the gochugaru spice blend is essential; it provides mild heat and vibrant color without overpowering the other ingredients. If you don’t have plum extract on hand, substituting with honey and rice vinegar works well to add a subtle sweetness and depth to the sauce. This hot pot is incredibly versatile, so feel free to customize it with your favorite vegetables or protein substitutes. I’ve even tried it with chicken broth instead of vegetable broth for a richer flavor. It’s also great for lazy weeknights since everything cooks together quickly, making clean-up easy. Overall, Mandu Jeongol is a crowd-pleaser that's perfect for sharing and experimenting with Korean flavors at home.
