Mandu-Guk soup with rice cakes and homemade beef broth

30 min
- Preparation 30 min

Ingredients

4 People

For the beef stock:
800 g Beef bones (marrow bones are best)
300 g Beef (e.g. brisket or calf)
2 l Water
1 Onion, halved
2 Cloves of garlic, lightly crushed
1 Ginger (approx. 5 cm), cut into slices
1 Carrot, roughly chopped
1 Spring onion
Salt and pepper (to taste)
For the mandu (dumplings):
200 g Minced meat (beef or pork)
50 g Kimchi, finely chopped
50 g Spring onion, finely chopped
1 tsp. Soy sauce
0.5 tsp. Sesame oil
1 Salt
1 Pepper
1 tsp. Lime zest
1 pkg. Dumpling wrappers
For the soup:
1 tsp. Sesame oil
1 tbsp. Soy sauce
200 g Korean rice cakes (tteok), cut into thin slices
2 Eggs, beaten
Salt and pepper (to taste)
For serving:
Nori strips
Sesame seeds
Spring onion rings
Fresh radish sprouts

Preparation

Step 1

For the beef stock: Wash the beef bones thoroughly and bring to boil in a large pan of cold water. Drain the water and rinse the bones. Boil the bones again in 2 litres of fresh water together with the beef, onion, garlic, ginger, carrot and spring onion. Skim off the foam, reduce the heat and simmer the stock for 2 hours. Season to taste with salt and pepper. Then remove the meat from the stock, cut into small pieces and set aside. Strain the stock through a sieve.

g Beef bones (marrow bones are best)

g Beef (e.g. brisket or calf)

l Water

Onion, halved

Cloves of garlic, lightly crushed

Ginger (approx. 5 cm), cut into slices

Carrot, roughly chopped

Spring onion

Salt and pepper (to taste)

Step 2

For the Mandu dumplings: Mix the minced meat with the kimchi, spring onions, soy sauce, sesame oil, salt, pepper and lime zest. Stuff the mixture into the dumpling leaves, moisten the edges with water, fold together and seal tightly.

g Minced meat (beef or pork)

g Kimchi, finely chopped

g Spring onion, finely chopped

tsp. Soy sauce

tsp. Sesame oil

Salt

Pepper

tsp. Lime zest

pkg. Dumpling wrappers

Step 3

For the soup: Heat the sesame oil in a cast iron pot and pour in the strained beef stock. Season to taste with soy sauce, salt and pepper. Add the rice cakes and cook for 3-5 minutes until soft. Add the prepared mandu and chopped beef to the soup. Simmer for 5-7 minutes until the mandu rises to the surface. Slowly pour the beaten eggs into the boiling soup and allow to set briefly without stirring.

tsp. Sesame oil

tbsp. Soy sauce

g Korean rice cakes (tteok), cut into thin slices

Eggs, beaten

Salt and pepper (to taste)

Step 4

For serving: Pour the soup into bowls and garnish with nori strips, sesame seeds, spring onions and fresh radish sprouts.

Nori strips

Sesame seeds

Spring onion rings

Fresh radish sprouts