1
Prepare about 3 cabbage leaves (approx. 100g), roughly the size of an adult man's palm.
Mushroom Dumpling Hot Pot
A super simple mushroom dumpling hot pot recipe that allows you to easily achieve a deep flavor at home with 30 years of know-how.
KoreanSoup & Stew
📝 18 steps
What You'll Need
Cabbage3 leaves (approx. 100g)
Onion1/2 piece (approx. 130g)
Fish cake2 sheets (approx. 100g)
Shiitake mushroom2 pieces (approx. 65g)
Frozen dumplings12 pieces
Cheongyang chili pepper12g
Green onion1/2 stalk (approx. 40g)
Purified water1kg
Haseonjung anchovy fish sauce10g
Sajo soup soy sauce20g
Minced garlic1 tbsp (approx. 20g)
Hondashi3g
Anchovy dashida4g
Black pepper1g
Instructions
2
Arrange the cabbage in a 22cm diameter hot pot.
3
Slice half an onion (approx. 130g) into 0.5cm intervals.
4
Cut 2 sheets of fish cake (approx. 100g) into bite-sized pieces and arrange them.
5
Slice 2 shiitake mushrooms (approx. 65g) into medium-sized pieces and arrange them on both sides of the pot.
6
Place 12 frozen dumplings in the center of the pot.
7
Thinly slice the shiitake mushroom stems and tuck them in between the ingredients in the pot.
8
Slice the Cheongyang chili pepper (approx. 12g) diagonally and add to the pot.
9
Slice half a stalk of green onion (approx. 40g) diagonally and set aside.
10
Add 1kg of purified water to the pot.
11
Add 10g of Haseonjung anchovy fish sauce.
12
Add 20g of Sajo soup soy sauce.
13
Add 1 tbsp (approx. 20g) of minced garlic.
14
Measure and add 3g of Hondashi.
15
Cover with a lid and bring the pot to a boil over high heat.
16
Once it starts boiling vigorously, add 4g of anchovy dashida to taste.
17
Reduce the heat to medium and add the green onions.
18
Measure and sprinkle 1g of black pepper evenly.