Slow-cooked beef dumpling broth with dadegi (Korean chilli sauce)

slow-cooked-beef-dumpling-broth-with-dadegi-(korean-chilli-sauce)
  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus 3 hours for the broth

PT1H30M

PT3H

Mandu-guk is a comforting Korean dumpling soup (‘mandu’ is the Korean word for dumpling). This recipe from Joo Won offers a twist on the classic dish, creating an intensely beefy broth using oxtail and short rib. The meat is then used as a stuffing for the dumplings. He adds a spoonful of dadegi on top, which is a spicy Korean chilli paste, to add an extra kick to the broth, which also contains pearl barley and mushrooms.

Recommended Articles

Leave a Reply