Tteok mandu guk

Method

Crumble the beef mince and press the tofu, combining both in a bowl with finely chopped spring onions, minced garlic, soy sauce, sesame oil, salt and pepper. Place one teaspoon of filling in the centre of each dumpling wrapper, fold in half and press edges to seal. Bring the stock to a boil in a large pot and add the mandu, simmering until they float and continue for 3-4 minutes more. Add the sliced rice cakes and simmer for 2-3 minutes until they become tender and slightly translucent. Beat the egg and pour slowly into the simmering broth whilst stirring gently to create egg ribbons. Season with additional salt and serve hot, drizzling each bowl with soy sauce and a pinch of gochugaru.