Easy Mandu Jeongol Recipe: The Cozy Korean Hot Pot You’ll Want All Year Round

Updated: Aug 12

By: Melissa Edwards-Whittington and South of Seoul

Boiling pot of dumplings and veggies in spicy broth with a wooden spoon on a stove. Steam rises, creating a warm, savory mood.

Have you ever eaten at a restaurant in Korea and wished you could find a recipe for the dish? Or did you realize you were leaving Korea and will miss your favorite dishes? Chuck and I know that one day, we will leave the beautiful country of Korea and we will miss our favorite foods.

Since it was doubtful that I could take a Korean chef back home with us to the States, we started learning how to cook our favorite Korean dishes. However, I will never be entirely on the level of the excellent chefs here that we have cooking for us. But I can do my best to learn these delicious dishes and be able to enjoy our favorites still when we eventually return stateside.

For more about our favorite online resources as we continue our journey to learn how to cook Korean food, check out this blog we wrote for South of Seoul.

Let’s learn about jeongol and mandu jeongol before we dig into the dish!

Jeongol (전골): Korea’s Royal Hot Pot Dish

Korean cuisine is rich in flavors, textures, and history, and one dish that embodies all these elements is jeongol (전골). This communal hot pot celebrates variety, bringing together an assortment of ingredients in a single, simmering dish enjoyed at the table. Unlike jjigae (찌개), which usually centers around one main ingredient, jeongol combines a medley of vegetables, meats, seafood, rice cakes, and noodles in a flavorful broth.

Historically, jeongol was reserved for royalty and the upper class, while the general population more commonly enjoyed jjigae. A traditional jeongol is cooked in a jeongol naembi (전골냄비), a wide, shallow pot designed to distribute heat evenly and allow for easy serving.

Korean Hot Pot Variations: Endless Possibilities with Jeongol

One of the best aspects of jeongol is its versatility. It can easily be tailored to suit any dietary preference, including vegetarian options. The choice of ingredients varies widely, from seafood-based jeongol to meat-laden varieties, making it an endlessly adaptable dish enjoyable year-round.

Bowl of hot soup with dumplings, sliced carrots, zucchini, and green onions on a speckled countertop. Silver chopsticks and spoon beside.

Mandu Jeongol Recipe: A Flavorful Korean Dumpling Hot Pot

Mandu jeongol is a comforting and hearty hot pot centered on mandu (Korean dumplings), complemented by fresh vegetables, meat, and a rich broth. It’s a perfect dish to serve family and friends, as it requires minimal preparation yet delivers incredible flavors.

Unlike budae jjigae (army stew), which often includes Spam, ramen noodles, and sausages, mandu; jeongol is a fresher, healthier alternative. It typically features mushrooms, napa cabbage, zucchini, carrots, and green onions, creating a nourishing and well-balanced meal.

Another advantage of making mandu jeongol is its practicality. It’s an excellent way to use leftovers, making it an easy go-to dish when you have an assortment of fresh vegetables, tofu, and dumplings.

Discovering Mandu Jeongol: Our First Taste of This Korean Comfort Food

Chuck and I first experienced mandu jeongol at Jaha Son Mandu, a renowned restaurant in Jongno-gu, Seoul. The jeongol was bursting with rich, complex flavors, and the restaurant’s freshly made mandu elevated the dish to another level. Our friend even purchased some of their frozen mandu for us to take home, which made our first homemade attempt at mandu jeongol even more special. Since then, we’ve refined our method, learning valuable lessons along the way—one of the most important being not to overfill the pot!

Nestled in a quaint Buam-dong home with sweeping views of Inwangsan, Jaha Son Mandu earned a Bib Gourmand designation in the 2025 Michelin Guide, awarded for “good quality, good value cooking.” The restaurant’s signature is their traditional family-style dumplings—handed down through three generations—served in a delicate, homemade soy-sauce broth. This cozy, unpretentious eatery has been a Bib Gourmand mainstay since the guide’s Seoul launch in 2016 . It’s no wonder our mandu jeongol experience there was unforgettable.

[NAVER Map]

Jaha Handmade Dumpling

Seoul Jongno-gu Buam-dong 245-2

https://naver.me/GKbMvdHK

Tips for Cooking Mandu Jeongol Perfectly at Home

The key to mastering mandu jeongol lies in achieving the perfect cooking temperature. Cooking at too high a heat can result in overcooked, tough mandu or cause them to fall apart. Conversely, a low temperature may leave the broth underdeveloped in flavor and cause it to fail to cook the vegetables properly.

To get the best results:

Bring the broth to a boil over medium to medium-high heat.
Once simmering, increase to high for a rolling boil.
The dish is ready when the mandu is fully cooked and the vegetables are tender.

Ingredients for Korean dish on countertop: broth, dumplings, rice cakes, soy sauce, oil, spices, and minced garlic in a blue bowl.

Best Ingredients for Mandu Jeongol and Korean Hot Pot

Balancing the textures and thicknesses of your ingredients is essential for a well-cooked jeongol. Since mandu can overcook and disintegrate if left in the broth for too long, it’s crucial to ensure that other ingredients, like tofu and rice cakes, are also cut appropriately to match the cooking time.

Vegetables on a wooden board: mushrooms, carrot, cucumber, napa cabbage, bok choy, green onions, and bean sprouts. Gray countertop.

Key indicators of doneness:

Mandu: A fully cooked mandu should have a translucent wrapper and a slightly chewy texture. Overcooked mandu becomes rubbery, while undercooked mandu remains raw and doughy.
Rice Cakes (Tteok): Properly cooked rice cakes should be tender, chewy, and opaque. Some may puff up somewhat after absorbing the broth. Avoid a crunchy or hard texture.
Vegetables: Cut them into bite-sized portions. Slice harder vegetables like carrots and zucchini thinly for quicker cooking.

Easy Mandu Jeongol Recipe (Inspired by Seonkyoung Longest)

If you've followed our cooking adventures on YouTube, you already know we're big fans of military spouse and chef Seonkyoung Longest. Her approachable and flavorful recipes have become a staple in our kitchen as we continue our journey to master Korean cooking.

Ingredients:

a handful of beansprouts
2 cups napa cabbage, chopped
1 zucchini, cut into half-moon slices
1 carrot, cut into half-moon slices
1 bunch of green onions, cut lengthwise and into 2-inch pieces
a handful of your favorite mushrooms
1 medium or firm tofu, sliced into 1/2-inch pieces
frozen dumplings of your choice
rice cakes of your choice

(all ingredients can be adjusted based on your preferences)

Pot of dark brown liquid with red specks, suggesting spices. The metal pot has measurement markings. Warm and rich appearance.

Sauce Ingredients:

5 to 7 cloves of minced garlic
3 to 4 tbsp gochugaru (can be omitted or reduced due to spice preference)
2 tbsp Yondu
2 tbsp Korean soup soy sauce
1 tbsp maesil cheong (Korean preserved green plum extract)
4 cups vegetable stock

If you want to learn more about the essential ingredients to stock your pantry for cooking Korean food at home, check out this blog we wrote to help you get started over at the South of Seoul blog.

Steaming pot with dumplings and vegetables under a glass lid. Red text in Korean on lid. Kitchen background is slightly visible.

Why Mandu Jeongol Is the Korean Hot Pot to Share and Savor

Mandu jeongol is a delightful hot pot that brings warmth, comfort, and togetherness. Whether you’re gathering with family or hosting friends, this dish is a fantastic way to share the joys of Korean cuisine. So gather your ingredients, set up your hot pot, and enjoy the rich flavors of mandu jeongol!

Bowl of soup with dumplings, zucchini, and carrots on a speckled surface. Dishes of black beans, kimchi, and lotus root slices nearby.

Watch & Learn: Mandu Jeongol Recipe Videos from Korean Chefs & KimchiRednecks

We wrote a series for South of Seoul called “A Year to Learn Korean Cooking”. We loved creating videos of the dishes cooked by a Korean, a Korean in America, and Americans in Korea. For a step-by-step visual guide, check out these informative videos:

About the Series: A Year to Learn Korean Cooking

This Mandu Jeongol recipe is part of a special blog series we created in partnership with South of Seoul called “A Year to Learn Korean Cooking.” Each month, we explore a new Korean dish—from classic comfort foods to celebratory meals—and share what we learn through hands-on experience, helpful tips, and video guides.

Our goal with this series is simple: to make Korean cooking more approachable for home cooks around the world, especially those living in or connected to Korea. Whether you're learning to recreate your favorite restaurant dishes, stocking your pantry, or cooking alongside local friends, this series is here to help.

Explore the full series here and cook along with us as we discover the delicious world of Korean cuisine—one dish at a time!

Frequently Asked Questions About Mandu Jeongol

What is Mandu Jeongol?

Mandu Jeongol (만두전골) is a Korean hot pot dish featuring dumplings (mandu) simmered in a flavorful broth alongside vegetables, tofu, mushrooms, and rice cakes. It's often cooked and served at the table for a warm, communal dining experience.

What’s the difference between Jeongol and Jjigae?

Both are popular Korean stew dishes, but jeongol typically includes a wider variety of ingredients and is meant to be shared, often cooked in a shallow, wide pot at the table. Jjigae is more of a single-ingredient stew, often served individually.

Can I make Mandu Jeongol vegetarian or vegan?

Yes! You can use vegetable broth, plant-based dumplings, tofu, mushrooms, and plenty of seasonal veggies. Just skip any meat-based additions or sauces with anchovy or fish extracts.

Where can I buy mandu (Korean dumplings)?

Mandu can be found in the frozen section of Korean grocery stores like H Mart or at local Asian markets. You can also make them at home using simple dumpling wrappers and your choice of filling.

Can I make Mandu Jeongol without a portable gas burner?

Absolutely. While jeongol is often enjoyed hot at the table with a portable gas burner, you can prepare it on your stovetop and serve it in a heated pot for a similar experience.

How long does it take to cook Mandu Jeongol?

Once everything is prepped, it typically takes about 10–15 minutes to cook, depending on how thick your vegetables are sliced and whether you're using frozen mandu.

Is Mandu Jeongol spicy?

It can be! Traditional recipes use gochugaru (Korean red pepper flakes) for spice, but you can easily adjust the amount or omit it entirely for a milder version.

More Delicious Recipes by Melissa Edwards-Whittington

Love this Mandu Jeongol recipe? Whether you're craving cozy comfort food, sweet holiday treats, or a little taste of Korean tradition, I've got more recipes for you to try! Here are a few of my favorites: