Korean Hot Pot With Dumplings
"Spicy Korean hot pot with dumplings. It's loaded with super-sized dumplings, kimchi, tofu and mushrooms. Your ultimate comfort hot pot recipe...."
INGREDIENTS
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8 your choice of dumplings ((mandu), (560 g / 1.2 pounds))
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300 g kimchi ((10.5 ounces ), thinly sliced)
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300 g firm tofu (, sliced (about 1.5cm, 1/2 inch thickness))
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1 pack enoki mushrooms ((200 g / 7 ounces), base stem removed & stems separated)
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1 pack oyster mushrooms (or your choice of other mushrooms (200 g / 7 ounces), separated)
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20 g green onions ((0.7 ounces), thinly sliced)
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40 g onion ((1.4 ounces), thinly sliced)
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4 cups vegetable stock (or Korean soup stock)
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35 g crown daisy leaves ( (edible chrysanthemum), (1.2 ounces), separated from the main stem, (optional) )
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1 red chili (, thinly sliced, (optional) )
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2 Tbsp Korean chili flakes ((gochugaru))
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2 Tbsp rice wine
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1 Tbsp soy sauce
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1 tsp Korean fish sauce
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1 tsp minced garlic
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A few sprinkles ground black pepper
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fine sea salt (, if required - I didn’t use it.)
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