Korean Dumpling Soup (Mandu-guk)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Pour 8 cups of water into a pot. Cut the beef brisket into appropriate pieces (about half a pound), choosing a cut with some fat for better flavor.
   ▶ ≈1:14
2. 2
   Add the brisket and 3 garlic cloves to the cold water. Bring to a boil, then reduce to medium heat and simmer for about 30 minutes until the meat is tender.
   ▶ ≈2:07
3. 3
   While the stock simmers, prepare the egg paper garnish. Separate one egg white and yolk. Add a pinch of salt to the white, then cook in a non-stick pan with a little oil into a thin sheet, wiping off excess oil with paper towel. Repeat with the yolk. Once cooled, cut both into thin strips.
   ▶ ≈2:19
4. 4
   Prepare the dumplings. Use store-bought frozen dumplings (about 7 per serving) or homemade shrimp dumplings. For 2 servings, prepare about 14 dumplings.
   ▶ ≈5:30
5. 5
   After 30 minutes, check that the brisket is tender. Increase heat to medium-high, add the dumplings, cover the pot, and cook until the dumplings float to the surface.
   ▶ ≈7:12
6. 6
   Prepare green onion (1-2, preferably large scallions). Add 1 tablespoon of fish sauce and gently stir with a wooden spoon to avoid breaking the dumplings. Taste the broth.
   ▶ ≈7:42
7. 7
   Add the remaining egg to the pot. Wait 20-30 seconds to allow it to gently cook through.
   ▶ ≈8:46
8. 8
   Add half a teaspoon of sesame oil and half a teaspoon of ground black pepper, then remove from heat.
   ▶ ≈8:54
9. 9
   Ladle the soup into bowls. Garnish with the egg paper strips (optional) and green onion pieces as desired. Serve and enjoy the warming dumpling soup.
   ▶ ≈9:11