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
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
160 grams (¾ cup) tofu
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.