serves
4
prep
20 minutes
cook
5:30 hours
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
5:30
hours
difficulty
Mid
level
Ingredients
For the pork mandu (dumplings)
- 500 g pork mince
- 100 g pork fat
- 150 g thin sweet potato noodles, rehydrated
- 100 g dried radish
- 100 g spring onions, sliced
- 100 g onion, sliced
- 100 g chive, sliced
- 5 tbsp soy sauce
- 5 tsp oyster sauce
- 2 tsp garlic
- ½ tsp ginger
- 1 tsp sugar
- 2 tsp sesame oil
- 16 pieces Mandu dumpling wrapper (see Note)
For the broths
- 5 kg beef bones
- 1.5 kg chuck steak
- 2 thumbs of ginger
- 1 medium sized white radish, cut into cubes
- 1 garlic bulb
- 4-6 stems of spring onions
- 500 g sliced rice cake (see Note)
For serving
- 4 eggs (for jidan, an egg garnish)
- 2-3 chillies, sliced (optional)
Instructions
For the pork mandu
- Add all the ingredients except the dumpling wrappers into a mixing bowl. Mix well with your hands until the ingredients are combined.
- Place the mixture in a dumpling wrapper (around 60g each). Wet the edges with water, then enclose the dumpling in a triangle shape. Then bring the two base edges together and link. The end result should look like a crown shape.
- Steam the dumplings for 8-10 minutes, until the dumpling wrappers become slightly translucent.
For the soup stocks
- Add the chuck steak and 3L of water into a pot. Add half the garlic, spring onions, ginger and white radish. Bring to a boil, then decrease heat to a rolling simmer. Boil for 1-2 hours. Keep some of the meat aside for garnishing later.
- Follow the same steps in a separate pot to make the beef bone stock. Boil for 4-5 hours until a white layer appears in the broth.
To make the Tteok Mandu Guk
- In a pot, bring to boil 1L each of the beef bone stock and the chuck beef stock mixed together. Once the soup is boiling, place 4-5 handfuls of sliced rice cake in. Season to taste with salt and soy sauce to taste, ½ tsp at a time.
- Meanwhile, make the jidan. Beat the eggs, then cook into a thin omelette in a heated skillet. Slice very thinly.
- Place 4 steamed dumplings in a serving bowl, then pour over the boiling soup.
- Garnish with shreds of chuck steak meat, slices of jidan, spring onion, and sliced chilli optional
Note:
- Mandu dumpling wrappers and rice cakes are available at most Asian specialty grocery stores.
- You may use a slow cooker instead of a pot to make the broths.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
