KOREAN HOT POT WITH DUMPLINGS

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Korean Hot Pot With Dumplings image

Spicy Korean hot pot with dumplings. It's loaded with super-sized dumplings, kimchi, tofu and mushrooms. Your ultimate comfort hot pot recipe.

Provided by @MakeItYours

Number Of Ingredients 17

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) )
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 required - I didn't use it.)

Steps:

  • Place the prepared ingredients in a large shallow pot. (FYI, 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 rapidly boiling then reduce the heat to medium low to low. Start serving the dish as individual ingredients get ready. You may turn the heat off at any time. Serve with steamed rice.

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