Tteok Mandu Guk

Ingredients

• 1⅛ lbRice cakesoval slices (tteokguk tteok); soak dried or frozen ones in cold water first
• 12Mandu dumplingsKorean dumplings, usually frozen
• 8¾ ozBeefbrisket, chuck or top round; for the broth and as topping
• 7⅔ cupsWaterbase of the soup
• 2 tbspSoy saucepreferably Korean soup soy sauce (guk ganjang), to season the beef and the broth
• 3 clovesGarlicfinely minced
• 2Eggas a thin egg crepe or swirled into the soup
• 3Scallionssliced thinly on the diagonal
• 2Dried seaweed sheetsgim; roasted and cut into thin strips
• 1 tbspSesame oilto marinate the beef or drizzled over the soup at the end
• Saltto season the broth
• Black pepperto taste and for sprinkling
• 1Onionsimmered whole in the broth, then discarded (optional)
• 1 tbspBeef bouillon powderKorean dasida, to deepen the broth (optional)

Method

1. Soak the rice cakesSoak the sliced rice cakes briefly in cold water until they come apart, then drain. Dried or frozen slices will need a little longer.
2. Slice and season the beefSlice the beef thinly against the grain and season it with soy sauce and sesame oil.
3. Build the brothBrown the beef in your soup pot until it takes on some colour. Pour in the water or stock, bring to a boil and skim the foam carefully. If you like, drop in the whole onion and add the beef bouillon powder. Cover and simmer for about 10 minutes, then fish out the onion.
4. Make the egg crepeMeanwhile, beat the eggs and cook them in a lightly oiled pan over gentle heat into a thin crepe — don't let it brown. Roll it up and cut it into fine ribbons.
5. Prep seaweed and scallionsToast the seaweed sheets briefly and cut them into narrow strips or crumble them. Slice the scallions thinly on the diagonal.
6. Cook rice cakes and manduSeason the broth with soy sauce and salt, then bring it to a rolling boil. Add the minced garlic, the rice cakes and the mandu and cook for about 5 minutes, until everything floats to the surface.
7. Add the scallionsAdd the scallions, let the soup come back to a boil briefly and season with salt and pepper.
8. Garnish and serveLadle into bowls and top with the egg ribbons, seaweed strips and scallions. Add a sprinkle of black pepper if you like.

Tips and variations

For more depth, simmer a whole piece of brisket with the onion for about an hour, then shred the meat and season it with soy sauce, garlic, scallion and chilli powder to spoon on top. Or go faster with ready-made stock — beef, bone, chicken, anchovy, vegetable or clam. Instead of the egg crepe you can stir the beaten egg into the boiling soup in a circular motion for delicate egg flakes. Large or raw mandu should go in first, with the rice cakes following a few minutes later; alternatively cook the mandu separately — boil them until they rise, or steam them for about 8 minutes — and add them at the very end. Kimchi mandu are a favourite filling. A splash of sesame oil in the pot just before serving is worth it, and serve the soup piping hot in warmed bowls.