Beef Broth with Rice Cake Slices, Dumplings and Egg

What you need

• 300 g (10 oz) beef brisket, in one piece
• 1 onion, peeled, left whole
• 4 scallions, 1 left whole for the broth, 3 finely chopped
• 1.6 l (6 1/2 cups) water, cold
• 300 g (10 oz) sliced rice cakes, tteokguk tteok; soak if frozen or hard
• 12 frozen Korean dumplings, mandu, pork or kimchi filling
• 1 tbsp soup soy sauce, guk-ganjang; 1 tsp for the beef, 2 tsp for the broth
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 pinch sugar
• 1 pinch gochugaru, Korean chili flakes, optional
• 1/2 tsp black pepper, freshly ground, divided
• 1/2 tsp salt, plus a pinch for the eggs
• 2 eggs, lightly beaten
• 1 sheet roasted seaweed, gim, crumbled or cut into thin strips

Method

Restated from the original video

1. 1

   Soak the brisket in cold water for 30 min, then drain. If the rice cakes are frozen or hard, soak them in cold water for 20-30 min, until the slices separate, then drain.

2. 2

   Put the brisket, onion, the whole scallion and the 1.6 l cold water in a large pot and heat on medium-high until it boils.

3. 3

   Lower the heat, cover partly and simmer for about 1 hour, skimming off foam from time to time, until a fork slides into the brisket with little resistance.

4. 4

   Lift out the brisket and let it cool for 10 min. Discard the onion and scallion from the broth.

5. 5

   Tear the brisket along the grain into bite-size shreds.

6. 6

   Toss the shreds with the garlic, 1 tsp of the soup soy sauce, sesame oil, sugar, gochugaru, half of the black pepper and 1 tbsp of the chopped scallions.

7. 7

   Season the broth with the remaining 2 tsp soup soy sauce and the salt. Taste and adjust.

8. 8

   Whisk the eggs with a pinch of salt.

9. 9

   Bring the broth to a boil. Add the rice cakes and dumplings, bring back to a boil and simmer for 5-6 min, until they float and the dumplings are cooked through and steaming hot.

10. 10

    Pour the eggs into the soup in a thin stream, circling the pot. Wait 10 seconds, then stir once, and turn off the heat after another 20 seconds.

11. 11

    Ladle the soup into bowls. Top with the seasoned beef, the remaining scallions, the seaweed and the rest of the black pepper.

Imported from kimchimari.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.