← Nouns Cooking · Korean

Ingredients

• 16 frozen Korean dumplings (two kinds if you like)
• 1 l anchovy, chicken or vegetable stock
• 4 napa cabbage leaves, cut into 5 cm pieces
• ½ Onion, sliced
• ½ Courgette (zucchini), sliced into half-moons
• 200 g mixed mushrooms (shiitake, oyster, enoki), sliced or torn
• 300 g medium or soft tofu, sliced 1 cm thick
• 3 Spring onion, cut into 5 cm lengths
• 1 Green chilli, sliced (optional)
• 2 tbsp Gochugaru (Korean chilli flakes)
• 2 tbsp soup soy sauce or soy sauce
• 1 tbsp Fish sauce
• 1 tbsp Mirin
• 3 cloves Garlic, minced
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• ½ tsp Korean or English mustard (optional)

Method

1. Stir the seasoning ingredients into a paste, and mix the dipping sauce in a small bowl.
2. Arrange the cabbage, onion, courgette, mushrooms and tofu in sections around a wide shallow pot, and set the dumplings in the middle. Spoon the seasoning paste on top.
3. Pour the stock gently around the edge, cover and bring to the boil over medium-high heat.
4. Simmer for 8–10 min, until the frozen dumplings are hot right through and the cabbage is soft. Add the spring onion and chilli for the last minute.
5. Serve from the pot at the table, dipping the dumplings in the sauce, and keep the broth bubbling for second helpings.

Tips

• Leftover broth makes a great base for a handful of noodles or a little rice at the end.
• Use a vegetable stock, vegetable dumplings and skip the fish sauce for a vegetarian pot.

Sources

Written in our own words after cross-checking these recipes:

FutureDish Seonkyoung Longest Aaron and Claire