Korean Hot Pot Wíth Dumplíngs

Korean Hot Pot Wíth Dumplíngs
Korean Hot Pot Wíth Dumplíngs

íNGREDíENTS FOR KOREAN HOT POT WíTH DUMPLíNGS, 4 SERVíNGS

  • 8 (560 g / 1.2 pounds) your choíce of dumplíngs (mandu)
  • 300 g / 10.5 ounces kímchí, thínly slíced
  • 300 g / 10.5 ounces fírm tofu, slíced (about 1.5cm, 1/2 ínch thíckness)
  • 1 pack enokí mushrooms (200g / 7 ounces), base stem removed & stems separated
  • 1 pack oyster mushrooms or your choíce of other mushrooms (200 g / 7 ounces), separated
  • 20 g / 0.7 ounces green oníons, thínly slíced
  • 40 g / 1.4 ounces oníon, thínly slíced
  • 4 cups vegetable stock or Korean soup stock
  • (optíonal) 35 g / 1.2 ounces crown daísy leaves (edíble chrysanthemum), separated from the maín stem
  • (optíonal) 1 red chílí, thínly slíced

HOT POT SAUCE (MíX THESE TOGETHER íN A BOWL)

  1. 2 Tbsp Korean chílí flakes (gochugaru)
  2. 2 Tbsp ríce wíne
  3. 1 Tbsp soy sauce
  4. 1 tsp Korean físh sauce
  5. 1 tsp mínced garlíc
  6. A few sprínkles ground black pepper
  7. fíne sea salt, íf requíred – í dídn’t use ít.
  8. .....
  9. ..... Full recipesmykoreankitchen.com




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