Mandu (dumplings) and slices of long, cylinder-shaped rice cake (garaetteok) boiled in meat broth. This dish is a combination of two separate dishes – tteokguk and mandutguk.
Ingredients (serve 4)
1 lb (500g) sliced rice cake, 8 mandu (dumplings), 4 oz (120g) beef (brisket), 6 cups water (1.5L), 2 eggs, salt as needed, 1 large green onion (1 oz, 30g), 1 tablespoon minced garlic, 1 tablespoon soy sauce for soup, salt as needed
Marinade for beef 1 tablespoon soy sauce for soup, 1 tablespoon minced green onion, 1 teaspoon minced garlic, ½ tablespoon sesame oil
1. Wash and drain the sliced rice cakes. Prepare the mandu.
2. Slice the beef thinly. In a medium bowl, combine all the ingredients of marinade for beef. Add beef into the bowl and mix well.
3. In a small bowl, break the egg and add pinch of salt then beat well.
4. Slice the green onion diagonally.
5. In a large saucepan, heat the saucepan and stir-fry the beef. Add 6 cups of water and bring to a boil over medium heat for 20 minutes. Skim the fats and foams.
6. Add soy sauce for soup and salt to taste. Add the rice cake, mandu and minced garlic and boil until the rice cake and mandu are cooked.
7. Add the green onion and egg then bring to boil again.
8. Ladle the soup in the individual bowls.