Korean Dumpling Hot Pot, Mandu Jeongol

Korean Dumpling Hot Pot, Mandu Jeongol

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🌸 In This Video…
Wusthof Knife
Gold Portable Gas Stove
Boos Cutting Board
3 crab fish sauce
Maesilaeg
Gochugaru
Korean Soup Soy Sauce

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Canon EOS 80D

Canon EF 50mm f/1.8 STM Lens

Panasonic LUMIX GH5

Canon EOS 70D

Canon EOS Rebel T5i

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Music by ninjoi. – Spirited –
Music by Singto Conley – Honeydew (feat. Hikaru Station) –

Mandu Jeongol
Ingredients

For the Veggies & Mandu
handful beansprouts or 1/2 of onion sliced
2 cups napa cabbage or regular cabbage, cut into bite sizes
1 zucchini or squash, cut into half-moon slices
3 Mexican green onions or 1 bundle of regular green onions, cut into half in lengthwise then 2-inch long pieces
1/2 pack of enoki mushrooms or handful of any of your favorite mushrooms
1 soft or medium soft tofu, sliced into 1/2-inch thick
handful crown daisy, or any other green leafy veggie
1 lb fresh or frozen dumplings of your choice (I love Bibigo brand for this recipe!)

For the Sauce & Stock
5 to 7 cloves garlic, chopped
3 to 4 tbsp gochugaru, Korean red pepper flakes (If you don’t’ want spicy, omit it)
2 tbsp fish sauce
2 tbsp korean soup soy sauce
1 tbsp maesilaek, Korean preserved green plum extract
4 cups chicken stock