Dumplings are so delicious and delicious, full of happiness, and the method is super simple! Hopefully, this article will be helpful to people who want to try making Korean barbecue at home. If this article is helpful to you, you are welcome to share it with your friends who love Korean dumpling hot pot! If you have any questions, please leave a message at the bottom~
Korean cooking recipes, Korean dumpling hot pot 20 minutes to complete at home
There are many types of hot pot in Korea, and dumpling hot pot is one of the popular menus.
In Korea, dumpling hot pot is a popular dish, and even many families often cook home-cooked dishes.
Especially during the New Year's Festival, many families will make dumpling hot pot, and the whole family will gather in front of the hot pot to share the food in the pot and share the atmosphere of the New Year reunion.
Koreans eat dumpling hot pot on New Year's Day
Whenever the weather turns cold, we have the idea of eating hot pot.
Koreans are no exception, and Koreans with a culture of co-food believe that hot pot represents exchange and sharing, and is a dish full of temperature.
Koreans show affection and care through the sharing of hot pot, and the abundant materials and heat bring a full sense of happiness to people who eat hot pot.
There are also many types of hot pot in Korea, and dumpling hot pot is one of the popular types.
Especially during the New Year's Festival, many families will make dumplings, and some "big-handed" mothers may wrap hundreds of dumplings at a time, squeezing the entire refrigerator freezer.
Therefore, in addition to making dumpling soup, many families will also make dumpling hot pot, and the whole family gathers in front of the hot pot to share the food in the pot and share the atmosphere of the New Year reunion.
The Korean "big hand = 손이크다": It is often used to describe people who cook a lot of portions at once, or give a lot of portions.
Hotpot and war
Many of The Korean dumpling hot pots are boiled in pots like iron pots, and this black-looking iron pot is called "Jeongol" (Jeongol) in Korean.
At the end of the Joseon Dynasty, in contrast to Jang Ji-won (장 지 연, 1864-1921), the origin of the term "전 골" was an iron hat worn by soldiers on the battlefield (철 관, iron crown), in which soldiers would put meat or fish into the iron hats and cook them.
The Hat was called 전 립 골 (兵笠骨), and the Korean word 골 (骨) also had the meaning of bowl, which eventually gradually became today's "전 골" (Jeongol), the name of a hot pot dish.
How to eat Korean pot cuisine?
Korean pot dishes have different names, if you ask Koreans, why this pot is written in Korean with "전 골" (Jeongol), such as dumpling hot pot (만 두 전 골 ) ;
And that kind of pot uses "찌 개" (Jjigae), such as the kimchi pot (김 치 찌 개), many Koreans may not know (?? My husband doesn't know ha).
Dumpling hot pot (전 골) This hot pot is eaten differently from other pot dishes we are familiar with, such as kimchi pot.
In general, pot dishes are cooked before serving, but 전 골 hot pot dishes are prepared and directly on the table, put in the broth to cook and heat, and eat immediately on the spot.
Indeed, the correlation between this way of eating and the frequent movement and laborious military life of ancient times should not be difficult to associate.
If you have the opportunity to eat dumpling hot pot at a Korean restaurant, you can see this special way of eating.
After ordering, the owner will first put a small gas stove on the table, then put a whole pot of ingredients on the stove, add the broth and seasonings (or the seasoned broth) and boil over the heat, and after 5 minutes, when the soup of the hot pot begins to bubble and makes a seductive boiling sound, a strong hunger will suddenly rise.
In the Korean-style dumpling hot pot, various ingredients are usually added, and the rich color combination is also one of the characteristics.
In addition to dumplings, Korean families generally add cabbage, various mushrooms, tofu, etc., and the ingredients in this part can be adjusted according to personal preferences.
The recipe hot pot soup demonstrated here is spicy, and the spicy feeling of drinking it is one of the characteristics, and people who are afraid of spicy can adjust the spiciness by themselves.
<h1 class="pgc-h-arrow-right" >〚Korean-style dumpling hot pot〛· 만두전골</h1>
Hot pot ingredients (for 2 people):
4-5 dumplings (not necessarily Korean-style dumplings, can be replaced by other dumplings), 5-6 slices of cabbage, half an onion, various mushrooms, selected here (1 enoki mushroom, 2-3 shiitake mushrooms, 1 string of pocket mushrooms), according to personal preferences, you can also put other mushrooms, green onions about two pieces, tofu 1 piece about 300g, rice cake (not required)
The above materials are adjusted according to personal preference, and the amount and type are adjusted!
Soup Ingredients:
Small dried fish (also known as anchovy or silver fish) 10-15 pieces, konbu about 10× 10 cm size, one piece, 6 cups of water (1 cup about 180ml)
Hot pot seasoning ingredients:
Normal Edition:
2T soy sauce, 2T paprika, 1T minced garlic, a little black pepper
Advanced Edition:
Korean soy sauce 1T, general soy sauce 5T, red paprika 2T, minced garlic 1T, Korean fish sauce 5T, cooking wine 1T, black pepper powder
(1T=15g)
method:
Prepare to make hot pot soup: 10-15 dried fish to peel off the head and offal.
First remove the head of the fish, open the back of the fish with your hand, there will be a black internal organ inside, and you can take it out.
Discard the stripped internal organs and head.
Tips:
The soup after the small dried fish is removed from the internal organs will not have too strong bitter taste.
Pour 6 cups of water into the pot, put the kelp and dried fish in the pot, bring to a boil over high heat, turn to medium to low heat.
After 5 minutes, the konbu is fished out first, the dried fish is cooked for 10 minutes before being fished out, and the foam is fished out during the cooking process, that is, the hot pot soup is completed and poured into another bowl for later.
Wash all kinds of vegetables and mushrooms and cut them into suitable sizes.
Cut the cabbage horizontally into about 4 cm in size, cut the onion into strips about 1 cm wide, cut the tofu into chunks, cut the green onion into strips, and soak the rice cake (not required) in water for about 10 minutes.
To make a hot pot seasoning, mix the hot pot seasoning ingredients thoroughly and stir. (This time I use the advanced version of the seasoning method)
Korean soy sauce 1T, general soy sauce 0.5T, red pepper powder 2T, minced garlic 1T, Korean fish sauce 0.5T, cooking wine 1T, black pepper powder, stir well and mix. (1T=15g)
After all the ingredients are prepared, put the ingredients into the pot in order: the cabbage and onions are spread on the bottom floor, and after various mushrooms, rice cakes, tofu, green onions and other ingredients are placed next to them, the dumplings are placed in the middle and poured into the broth.
The broth does not need to be poured all at once, and the broth can be slightly covered with 80% of the ingredients, because vegetables are usually raw water.
At the same time, you can also adjust the pouring of the broth according to the size of the pot, and then add it when the soup in the pot is not enough.
Put the hot pot seasonings into the hot pot evenly, boil over medium to high heat, turn to medium heat and continue to cook for at least 5 minutes, gently spread the seasonings with a tablespoon to fill the entire soup.
Once the food is cooked, it can be eaten, and can be garnished with shredded chili peppers and shredded shallots.
Tips:
Hot pot seasonings can be added in batches and adjusted to the individual taste.
A bowl of blissful dumpling hot pot dish