Directions

To Make Stock

1. In a stockpot, place meat in 2L cold water. Bring to a boil then skim off impurities that float to the surface. Reduce heat, add garlic cloves and 1 whole spring onion. Simmer the stock for about 1½ hr or until the meat pulls apart easily.
2. Remove the meat from pot and discard the garlic and spring onion. Skim off any fat that may float on top of the stock.

To Make Mandu Soup

1. Thinly slice or pull apart ⅓ of the meat. Season sliced beef with salt and pepper and combine with 1 green onion (sliced), dash of sesame oil and minced garlic.
2. Bring the stock to a boil and add the rice cakes, kimchi mandu and soy sauce. Cook until the rice cakes are very soft and mandu is cooked. Season with salt and pepper.
3. Ladle rice cake and kimchi soup into individual bowls and top with seasoned meat, eggs, sliced green onions and shredded nori. Sprinkle more pepper on top of the soup..