Mandu beoseot jeongol (dumpling stew with mushrooms)

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Mandu beoseot jeongol (dumpling stew with mushrooms)



100 grams (½ cup) king trumpet mushroom

60 grams (1 tablespoon) each oyster mushroom, shiitake mushroom, pine mushroom and beech mushroom

10 grams (4 teaspoons) golden pine mushroom

80 grams (5 tablespoons) water parsley

20 grams (1½ tablespoon) red pepper flakes

20 grams (1½ tablespoon) chives

50 grams (3 tablespoons) crown daisy

5 grams (2 teaspoons) sesame salt

3 grams (1 teaspoon) soy sauce

1/2 ounce kelp

For dumplings:

10 grams (4 teaspoons) green onion, minced

10 grams (2 teaspoons) sesame oil

160 grams (¾ cup) minced beef

200 grams (1 cup) bean sprouts

7 grams (1½ teaspoon) garlic

20 dumpling skins

160 grams (¾ cup) kimchi

black pepper

160 grams (¾ cup) tofu

Serves 4

1. Boil kelp in 5 cups of water for 10 minutes over medium heat. Remove the kelp and save the water. Set aside.

2. Trim bean sprouts to remove beans and excess threads from each end. Boil in salted water over medium heat for 30 seconds. Remove from pot and combine with beef, kimchi, tofu, green onion, garlic, black pepper and sesame oil.

3. Place a bit of filling mixture in the center of a dumpling skin. Apply cold water to one edge of the skin with fingers. Fold in half over the filling to make a half-moon shape. Bring both ends together and seal with fingers. Repeat with remaining skins and set aside.

4. Chop mushrooms to desired sizes. Place in a pot with dumplings. Add water parsley, chives, crown daisy and red pepper flakes

5. Add kelp water and cook over high heat for 5 minutes. Lower to medium heat and cook for 10 minutes.

6. Season with soy sauce and sesame salt. Cook over medium heat for 2 minutes and serve.

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