Ingredients

• 20 dumplings
• 150 g napa cabbage
• 1/2 onion (100 g)
• 3 shiitake mushrooms (90 g)
• 1 stalk green onion (30 g)
• 100 g beef
• 2 tablespoons soup soy sauce
• 2 cloves garlic
• 6 cups water (1.5 L)
• a little salt
• 2 tablespoons gochugaru
• 2 tablespoons water
• 1 tablespoon cheongju
• 1 tablespoon soup soy sauce
• 1 tablespoon chopped green onion
• 1 tablespoon minced garlic
• a little salt and black pepper

Instructions

1. Make the hot pot broth by sautéing the sliced beef with soy sauce and garlic over medium heat, then add the water and simmer over low heat for about 15 minutes.
2. Prepare the dumplings, or use frozen dumplings.
3. Cut the napa cabbage into 5 x 2.5 cm pieces.
4. Slice the shiitake mushrooms into thin strips and cut the green onion diagonally.
5. Mix the gochugaru with the remaining seasoning ingredients to make the spicy sauce.
6. Line a hot pot with the cabbage, then arrange the dumplings and prepared ingredients evenly in the pot.
7. Top with the spicy sauce, pour the broth around the edge, and boil over high heat until the dumplings and vegetables are cooked. Serve by ladling portions into individual bowls.