Mandoo Jungol (Dumpling Stew)

So with the dumplings that I made which the recipe has been posted last week made dumpling stew. To be honest though I would say it became more of a vegetable stew lol way more vegetables.

First made the most commonly used korean broth of dashima and dried shrimp which you can refer to my past postings. Let it boil for a bit and take it out.

While that is going on, prepped the vegetables. Half of a cabbage, 1 carrot, 3 types of mushrooms (portobello, oyster and baby bella), half a big onion, 4links of Italian sausage (next time would use spam ham instead), 1 bunch of spinach, half of a korean zucchini, 2 korean green long hot pepper, rice cakes and green onion.

Once prepped and broth was made, made the sauce. 3 tablespoons of korean red pepper powder, 2 tablespoons of soup soy sauce, 1 tablespoon of salted shrimp, 1 tablespoon of minced garlic, 2 tablespoons of cooking wine and a bit of black pepper.

Add this sauce to the broth and add in the veggies and sausages. Once they have cooked through, add in the rice cakes and dumplings last. Let that come to a boil and cook. Then it is done!

The soup was amazing with the sauce and regular juices from the vegetables combined! We enjoyed it and had lots of left over which we ate again 2 weeks later adding in the rest of the unused vegetables that was saved. I froze the rest for those 2 weeks.

Will make this again probably with better portions less vegetables and more dumplings in a few weeks and feature it in my youtube channel couple mukbang show with my boyfriend. Please click this link:

to access our channel to watch our current videos! Like, comment and subscribe for more will be much appreciated! Stay tuned ~

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