Kimchi Mandu Jeon (Korean pancake with kimchi and dumplings) - 골 (gol).
Broth & StewIngredients
- Kimchi (sliced/chopped).
- Mandu (We recommend products with HACCP certification).
- Fresh shiitake mushrooms.
- Oyster mushroom.
- 1 onion.
- Green onions (cut thick ones in half).
- 1 block of tofu.
- Bean sprouts.
- Kelp and anchovy broth.
- "Dadegi" Seasoning Sauce.
Instructions
To prepare shiitake mushrooms, remove the stems and wash them thoroughly. Then, slice them thickly to maintain their texture.
To prepare shiitake mushrooms, remove the stems and tear them along the grain.
Slice the onion thinly. For the green onions, either chop them into pieces of a suitable size or, if they are thick, cut them in half lengthwise.
Cut the tofu in half and then slice it into bite-sized pieces.
Spread the bean sprouts evenly across the bottom of the Jeon-gol pot.
Place the sliced kimchi in the center of the pot.
Arrange shiitake mushrooms, oyster mushrooms, onions, tofu, and dumplings attractively around the kimchi.
Place the seasoned topping (dadaegi) on top of the kimchi.
Pour in the broth made from kelp and anchovies. Be careful not to add too much Korean radish, as the vegetables will release water.
After simmering in a hot pot, the seasoning is evenly mixed and then added to the Korean radish.