Korean Hot Pot with Dumplings
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My Korean Kitchen · by Sue | My Korean Kitchen★ 4.9 (8)

Korean Hot Pot with Dumplings

NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 61%
CARBS 36G37% OF CAL
9G FIBER8G SUGAR19G OTHER
FAT 16G36% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy Korean broth served with dumplings, tofu, mushrooms, and vegetables. A communal hot pot dish meant for sharing at the table.

mainkoreansouptofubeansdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 8 your choice of dumplings ((mandu), (560 g / 1.2 pounds))
  • 300 g kimchi ((10.5 ounces ), thinly sliced)
  • 300 g firm tofu (, sliced (about 1.5cm, 1/2 inch thickness))
  • 1 pack enoki mushrooms ((200 g / 7 ounces), base stem removed & stems separated)
  • 1 pack oyster mushrooms (or your choice of other mushrooms (200 g / 7 ounces), separated)
  • 20 g green onions ((0.7 ounces), thinly sliced)
  • 40 g onion ((1.4 ounces), thinly sliced)
  • 4 cups vegetable stock (or Korean soup stock)
  • 35 g crown daisy leaves ( (edible chrysanthemum), (1.2 ounces), separated from the main stem, (optional) )
  • 1 red chili (, thinly sliced, (optional) )
  • 2 Tbsp Korean chili flakes ((gochugaru))
  • 2 Tbsp rice wine
  • 1 Tbsp soy sauce
  • 1 tsp Korean fish sauce
  • 1 tsp minced garlic
  • A few sprinkles ground black pepper
  • fine sea salt (, if needed — I didn't use any.)
PREP
10M
SODIUM
2061MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.