Mandu Jeongol, Dumpling Hot Pot, 饺子火锅, 餃子火鍋, マンドゥ・ジョンゴル, 餃子の寄せ鍋, 만두전골 Leave a comment

Mandu (dumplings) simmered in broth with beef, mushrooms, carrots, and other vegetables. The many ingredients produce a savory soup that goes well with the dumplings.

将牛肉、蘑菇、胡萝卜等码放整 齐,再放入饺子熬煮。各种食材混合而成的汤 汁味道丰富而鲜美,还可吃到美味的饺子。

餃子火鍋是將餃子和牛肉、香菇等擺好邊煮邊吃的飲食。既可放入辣調味料品嘗鮮辣的味道,也可不加辣調味料,煮成清湯後再沾加醋醬油吃。

鍋に牛肉やきのこ、にんじんなどを並べ、餃子を加えて煮た料理。様々な食材が生み出す風味豊かなスープと餃子が同時に楽しめる一品。

Ingredients (serve 4)
20 mandu, 5 oz (150g) Napa cabbage, ½ onion (3⅓ oz, 100g), 3 pyogo (shiitake) mushrooms (3 oz, 90g), 1 large green onion (1 oz, 30g)

Broth 3⅓ oz (100g) beef, 2 tablespoons soy sauce for soup, 2 cloves garlic, 6 cups water (1.5L), salt as needed

Seasoning 2 tablespoons gochut-garu (red chili pepper powder), 2 tablespoons water, 1 tablespoon rice wine, 1 tablespoon soy sauce for soup, 1 tablespoon minced green onion, 1 tablespoon minced garlic, salt as needed, pinch of ground black pepper

Preparation
1. Slice the beef. Heat a large saucepan over medium heat. Add the beef, soy sauce for soup and garlic and stir-fry until the beef is cooked. Add the water and boil for 15 minutes over low heat. Strain the broth through a sieve lined with cheesecloth and set aside.
2. Prepare the mandu.
3. Cut the cabbage into 2×1-inch (5×2.5-cm) pieces.
4. Slice the pyogo mushroom into strips. Slice the green onion diagonally.
5. In a medium bowl, combine all the ingredients of the seasoning and mix well.

Cooking
1. In a shallow hot pot, place the cabbage in the bottom. Arrange the mandu and vegetables in clusters side by side in harmonious colors contrast.
2. Add the seasoning over the ingredients and pour the broth over the ingredients. Bring to boil over high heat and boil until the mandu and vegetables are cooked. Serve in a bowl while it is boiling.

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