Ddeok-mandu-guk

A clear, deep beef broth featuring chewy rice cakes and tender dumplings. Toasted sesame oil and nori seaweed add a smoky depth that balances the soft sweetness of the ddeok.

• Prep: 20 min
• Cook: 90 min
• Difficulty: Medium
• Calories: 934
• Protein: 49 g
• Carbs: 117 g
• Fat: 26 g

Ingredients

• 500 g Beef shank ( whole for the broth )
• 2 L Mineral water
• 3 pc Garlic ( germ removed and crushed )
• 1 pc Onion ( halved )
• 2 tbsp Korean soy sauce
• 2 pc Egg ( beaten for jidan )
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 pc nori seaweed ( cut into thin strips )
• 1 tbsp Sesame oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 g Rice cakes (Tteok) ( soaked in cold water for 30 minutes and drained )
• 16 pc Korean dumplings (Mandu) ( fresh or frozen )

Instructions

1. Broth preparation

   Place the beef shank in a pot with mineral water. Bring to a boil. Carefully skim off the grey foam from the surface to ensure a perfectly clear broth. Add the onion and garlic.

2. Making the jidan

   Beat the eggs. Cook into a thin crepe in a lightly oiled pan. The omelet should remain soft and without browning. Then slice into thin strips.

3. Cooking the components

   Remove the meat from the broth. Submerge the mandu and ddeok. Cook until the dumplings and rice cakes float to the surface, indicating they are cooked through.

4. Seasoning and plating

   Stir in the Korean soy sauce. Season with salt and pepper. Pour into bowls, garnish with the egg strips, sliced green onion, nori seaweed, and a dash of sesame oil.

Chef's tips

• Soak the rice cakes for 30 minutes in cold water before cooking for a perfectly soft core texture.
• Do not let the broth boil too vigorously after adding the ddeok, or they might fall apart.

Storage

Consume immediately. The rice cakes absorb the broth and lose their texture if they sit for too long.