Kimchi Mandu (Dumpling) Hot Pot with Pork and Vegetables

A comforting and flavorful Korean hot pot featuring kimchi-filled dumplings simmered in a savory broth with pork and a variety of fresh vegetables. Served with a simple yet delicious dipping sauce.

Prep Time

20 minutes

Total Time

55 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£4.86

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

16piecesKimchi Mandu (Dumplings)(Frozen or homemade)

£4.50

8ozPork Belly(Thinly sliced)

£3.50

0.5headNapa Cabbage(Roughly chopped)

£1.25

8ozShiitake Mushrooms(Sliced)

£3.00

4ozEnoki Mushrooms(Trimmed)

£1.75

1blockFirm Tofu(Drained and cubed)

£2.00

2stalksGreen Onions(Chopped)

£0.50

6cupsBeef Broth(Or vegetable broth)

£1.50

2tablespoonsGochujang (Korean Chili Paste)(Adjust to taste)

£0.30

2tablespoonsSoy Sauce

£0.10

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Minced)

£0.05

1teaspoonSesame Oil

£0.05

For Dipping Sauce:

3tablespoonsSoy Sauce

£0.10

1tablespoonRice Vinegar

£0.10

1teaspoonSesame Oil

£0.05

1teaspoonSesame Seeds(Toasted (optional))

£0.10

1tablespoonGreen Onion(Finely chopped (for dipping sauce))

£0.50

Total Cost

£19.45

£4.86 per serving

The Method

1
Prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, sesame seeds (if using), and chopped green onion. Set aside.
2
In a large pot or Dutch oven, combine beef broth, gochujang, soy sauce, minced garlic, and minced ginger. Bring to a boil over medium-high heat.
3
Reduce heat to a simmer and add the Napa cabbage, shiitake mushrooms, pork belly, and tofu. Simmer for about 10 minutes, or until the cabbage is slightly softened and the pork is cooked through.
4
Add the kimchi mandu (dumplings) and enoki mushrooms to the pot. Simmer for another 5-7 minutes, or until the dumplings are heated through and cooked according to package instructions. Be careful not to overcook the dumplings.
5
Stir in the chopped green onions just before serving.
6
Ladle the hot pot into bowls and serve immediately with the prepared dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

35g

13% of RDA

Fat

50g

71% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

2000 mg

87% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Adjust the amount of gochujang to your desired spice level.

Feel free to add other vegetables to the hot pot, such as carrots, zucchini, or spinach.

For a richer flavor, you can add a small amount of fish sauce to the broth.

If using frozen dumplings, add them directly to the hot pot without thawing.

If you don't have pork belly, you can use thinly sliced beef or chicken instead.

Cooking Equipment

Large pot or Dutch oven

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of gochujang to your desired spice level.

Feel free to add other vegetables to the hot pot, such as carrots, zucchini, or spinach.

For a richer flavor, you can add a small amount of fish sauce to the broth.

If using frozen dumplings, add them directly to the hot pot without thawing.

If you don't have pork belly, you can use thinly sliced beef or chicken instead.

Kimchi Mandu (Dumpling) Hot Pot with Pork and Vegetables

Ingredients

The Method