Mandu Guk

Ingredients

• 1 lb beef brisket or short rib, plus 1/2 lb beef marrow or soup bones
• 10 cups water
• 1 onion, halved
• 4 cloves garlic
• 3 green onions, white parts reserved, green parts sliced for garnish
• 3 tablespoons soy sauce
• Salt, to taste
• 16 mandu (Korean dumplings), store-bought or homemade
• 2 cups sliced rice cakes (tteok)
• 2 eggs, beaten and cooked into a thin sheet, julienned
• Toasted sesame oil, for finishing

Before you cook

• Soak the rice cakes in cold water for 20 minutes if they are firm or frozen.
• Beat the eggs and cook them into a thin sheet in a lightly oiled pan, then slice into thin strips once cooled.

Steps

1. Combine the beef, bones, water, onion halves, garlic and the white parts of the green onions in a large pot.
2. Bring the pot to a boil, then skim off the foam.
3. Lower the heat and simmer, partially covered, for 40 minutes, until the broth is fragrant and the beef is tender.
4. Strain the broth through a sieve into a clean pot, discarding the solids and reserving the beef.
5. Slice the reserved beef thinly once cool enough to handle.
6. Bring the strained broth back to a simmer.
7. Season the broth with the soy sauce and salt to taste.
8. Add the dumplings to the simmering broth.
9. Simmer the dumplings for 5 minutes.
10. Add the sliced rice cakes to the pot.
11. Simmer for another 4 to 5 minutes, until the rice cakes are soft and the dumplings are cooked through.
12. Ladle the soup into bowls, dividing the dumplings, rice cakes and sliced beef evenly.
13. Top each bowl with julienned egg and sliced green onion.
14. Drizzle a few drops of sesame oil over each bowl before serving.