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Restaurants›Kalbi Asian Bistro (Korean Restaurant)›떡만두국/dduk Mandoo Guk Recipe

떡만두국/dduk Mandoo Guk Recipe

Name: Kalbi Asian Bistro (Korean Restaurant)s 떡만두국/Dduk Mandoo Guk Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb beef bones (or short ribs); 10 cups water; 1 whole onion (quartered); 6 cloves garlic (crushed); 1 inch ginger (smashed); 1 piece dried kelp (dashima/gukbujaegi) - optional; 6 pieces dried anchovies (heads removed) - optional; 1 tsp salt; 1 tbs light soy sauce (for seasoning); 8 oz ground beef (or pork/beef mix); 1 cup tofu (firm, drained and crumbled); 2 cloves garlic (minced); 3 stalks scallions (thinly sliced); 1 cup shredded napa cabbage (squeezed dry); 1 tsp sesame oil; 1 tbs soy sauce; 1 tsp ground black pepper; 0.5 tsp salt; 20 pieces mandoo wrappers (round or square); 2 cups garaetteok (sliced Korean rice cakes) or tteok; 2 whole eggs; 2 stalks scallions (julienned, for garnish); 1 tsp toasted sesame seeds (optional); 0.25 cup seaweed gim strips (optional)

Inspired by Kalbi Asian Bistro (Korean Restaurant)

Time2h

Serves4

HOMEMADE DUMPLINGS, RICE CAKE, BEEF, SCALLIONS & EGG IN BROTH

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Ingredients

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Broth

1 lb beef bones (or short ribs)

10 cups water

1 whole onion (quartered)

6 cloves garlic (crushed)

1 inch ginger (smashed)

1 piece dried kelp (dashima/gukbujaegi) - optional

6 pieces dried anchovies (heads removed) - optional

1 tsp Celtic sea salt

1 tbs light soy sauce (for seasoning)

Dumpling filling (Mandoo)

8 oz ground beef (or pork/beef mix)

1 cup tofu (firm, drained and crumbled)

2 cloves Garlic (minced)

3 stalks scallions (thinly sliced)

1 cup shredded napa cabbage (squeezed dry)

1 tsp Toasted sesame oil

1 tbs Aged soy sauce

1 tsp ground black pepper

1/2 tsp Celtic sea salt

20 pieces mandoo wrappers (round or square)

Rice cakes & Garnishes

2 cups garaetteok (sliced Korean rice cakes) or tteok

2 whole Eggs

2 stalks scallions (julienned, for garnish)

1 tsp toasted sesame seeds (optional)

1/4 cup seaweed gim strips (optional)

Method

Broth

Prepare and simmer bones

Rinse beef bones or short ribs under cold water. Place bones in a large pot with 10 cups of cold water. Bring to a boil over high heat. Once boiling, reduce to a simmer and skim any foam or impurities from the surface for the first 10 minutes.

Add aromatics

Add the quartered onion, crushed garlic, smashed ginger, dried kelp and dried anchovies (if using). Continue simmering gently, uncovered or partially covered, for 45–60 minutes to develop a clear, flavorful broth.

Strain and season

After simmering, strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Return strained broth to the pot, bring to a gentle simmer and season with 1 tsp salt and 1 tbsp light soy sauce. Taste and adjust seasoning; broth should be savory but not overly salty.

Dumpling filling & assembly

Make filling

In a mixing bowl combine ground beef, crumbled drained tofu, minced garlic, sliced scallions, squeezed shredded napa cabbage, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tsp ground black pepper and 1/2 tsp salt. Mix until ingredients are evenly incorporated but don't overwork the meat.

Fill and seal mandoo

Place a mandoo wrapper on your palm or a work surface. Spoon about 1 tablespoon (adjust to wrapper size) of filling into the center. Lightly wet the wrapper edges with water, fold (half-moon or triangle) and press to seal, removing air pockets. Make about 18–20 dumplings. Keep covered with a damp towel to prevent drying.

Rice cakes, cooking & finishing

Prepare rice cakes

If using refrigerated/frozen garaetteok, soak in warm water for 10–15 minutes to soften. Drain before using. If frozen, thaw per package instructions.

Bring broth to simmer

Bring the seasoned broth back to a gentle simmer over medium heat.

Cook rice cakes and dumplings

Add the softened rice cakes to the simmering broth and cook 2–3 minutes until they begin to soften. Gently add the homemade dumplings (mandoo) in a single layer, being careful not to overcrowd. Simmer for 6–8 minutes until dumplings float and are cooked through (internal temp ~165°F / 74°C) and rice cakes are tender and chewy. If using frozen dumplings, add a couple extra minutes.

Finish with egg and scallions

Lightly beat the 2 eggs in a bowl. Slowly drizzle the beaten eggs into the simmering soup while stirring gently in one direction to form thin ribbons (or pour and let set for slightly larger egg threads). Add sliced scallions and simmer another 30 seconds to 1 minute.

Serve

Ladle the soup into bowls, ensuring each bowl gets several dumplings, rice cakes, and some broth. Garnish with julienned scallions, toasted sesame seeds and gim strips if using. Serve hot with kimchi or banchan.