Korean Dumpling Hot Pot, Mandu Jeongol

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Mandu Jeongol
Ingredients
For the Veggies & Mandu
handful beansprouts or 1/2 of onion sliced
2 cups napa cabbage or regular cabbage, cut into bite sizes
1 zucchini or squash, cut into half-moon slices
3 Mexican green onions or 1 bundle of regular green onions, cut into half in lengthwise then 2-inch long pieces
1/2 pack of enoki mushrooms or handful of any of your favorite mushrooms
1 soft or medium soft tofu, sliced into 1/2-inch thick
handful crown daisy, or any other green leafy veggie
1 lb fresh or frozen dumplings of your choice (I love Bibigo brand for this recipe!)
For the Sauce & Stock
5 to 7 cloves garlic, chopped
3 to 4 tbsp gochugaru, Korean red pepper flakes (If you don't’ want spicy, omit it)
2 tbsp fish sauce
2 tbsp korean soup soy sauce
1 tbsp maesilaek, Korean preserved green plum extract
4 cups chicken stock