Main ingredients 🥩
anchovy kalguksu instant noodlesfrozen dumplingsoniongreen onionnapa cabbageenoki mushroomsanchovy fish saucechicken stock powderCheongyang chili pepper
Solo Cooking God Anchovy Kalguksu Dumpling Hot Pot
A 5-minute dumpling hot pot that uses anchovy kalguksu instant noodles as a base, with fish sauce and chicken stock powder for a deep, refreshing broth.
🙋 Recommended for
- ⭐ Those who want to enjoy a deep, refreshing hot pot broth without the fuss of making stock from scratch.
- ⭐ Those looking for an ultra-simple one-pot meal that combines dumplings and noodles in a hearty serving.
Ingredients needed 🛒2 servings
- 1 pack anchovy kalguksu instant noodles
- frozen dumplings, as needed
- 1/2 onion
- 1 green onion
- napa cabbage, appropriate amount
- 1 pack enoki mushrooms
- 1 tbsp anchovy fish sauce
- 1/4 tbsp chicken stock powder
- 1 Cheongyang chili pepper
- a pinch of black pepper
Recipe 🍳
- Slice 1/2 onion, and cut 1 green onion in half lengthwise then chop into thick pieces.
- Cut the napa cabbage into bite-sized chunks, and trim the base of the enoki mushrooms, separating them into small clusters.
- Layer the sliced onion evenly on the bottom of a hot pot, then arrange the green onion, napa cabbage, and enoki mushrooms on top.
- Place the prepared frozen dumplings and the anchovy kalguksu noodles on top of the vegetables in the pot.
- Pour in 4 cups of water (using a paper cup measure), add the full packet of noodle seasoning, 1 tablespoon of anchovy fish sauce, and 1/4 tablespoon of chicken stock powder.
- Cover the pot with a lid and bring to a boil over high heat. Let it cook vigorously for about 5 minutes.
- Once the noodles are cooked to perfection, open the lid and sprinkle with sliced Cheongyang chili pepper and black pepper for a spicy, clean finish.
- Slice onion, green onion, napa cabbage, and enoki mushrooms. Layer them on the bottom of a hot pot.
- Place the dumplings and instant noodles on top, then add water, seasoning powder, anchovy fish sauce, and chicken stock powder.
- Cover and boil for 5 minutes. Finish with Cheongyang chili pepper and black pepper.
Cooking tips 💡
- Adding a small amount of anchovy fish sauce and chicken stock powder transforms the instant noodle flavor into a deep, rich hot pot broth.
- If the soup is too salty after cooking, add a little water to adjust the seasoning to your taste.
- Feel free to add any leftover ingredients from your fridge, such as mushrooms, rice cake slices, or fried tofu, to make it your own.
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