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Ingredients
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Broth
Dumplings (Mandu)
Rice cakes & Add-ins
Method
Broth
Make the stock
Rinse beef bones under cold water. Place bones in a large pot with 10 cups water. Add peeled whole onion, smashed garlic cloves, and the white parts of 2 green onions. Bring to a rolling boil over high heat, then reduce to a simmer. Skim any scum that rises to the surface for the first 10 minutes.
Simmer the broth gently for 1 hour to extract flavor. If using anchovy + kelp: use 10 cups water, 6–8 dried anchovies (guts removed) and a 4-inch piece of dried kelp; simmer 15–20 minutes and remove kelp before it becomes slimy.
After simmering, strain the broth into a clean pot. Discard solids. Return broth to stove, season with 1 tsp salt and 1 tsp soy sauce, and keep at a gentle simmer until ready to assemble.
Dumplings (Mandu)
Prepare filling
In a mixing bowl, combine 8 oz ground pork, 2 oz crumbled tofu, 1 Tbsp finely chopped kimchi (if using), 1 minced garlic clove, 2 finely chopped green onion stalks (greens and whites), 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp salt, and 1/4 tsp ground black pepper. Mix thoroughly until cohesive and slightly sticky.
Place a mandu wrapper on your palm. Spoon about 1 rounded teaspoon of filling into the center. Wet the wrapper edges lightly with water and fold into a half-moon or pleated crescent, sealing firmly. Repeat to make 12 dumplings. Keep wrapped dumplings covered with a damp towel while assembling.
Optional quick-cook check: Boil one dumpling in broth to ensure seasoning is correct; adjust salt in remaining filling if necessary.
Rice cakes & Soup assembly
Prepare the rice cakes: if using refrigerated garaetteok that are stuck together, soak them in warm water for 10 minutes to separate and soften. If frozen, thaw in warm water until pliable.
Bring the seasoned broth back to a gentle boil. Add the rice cakes (12 oz) and cook 2–4 minutes until they soften and become chewy and tender. Stir occasionally to prevent sticking.
Add the prepared mandu to the bubbling broth. Simmer gently for 5–6 minutes more, until dumplings are cooked through (pork should reach 160°F/71°C) and float.
Lightly beat 2 eggs in a small bowl. Slowly drizzle the egg into the simmering soup in a steady stream while stirring gently to create egg ribbons, or pour in and let set for poached-egg-like pieces, based on preference.
Taste the soup and adjust seasoning with additional salt or soy sauce if needed. Keep soup at a gentle simmer; do not boil vigorously after adding eggs.
Garnish & Serve
Ladle soup into bowls, ensuring each bowl gets rice cakes and 2–3 dumplings. Top with thinly sliced green onion greens, toasted sesame seeds (1 tsp), and tear or thinly slice dried seaweed sheets and scatter on top if using.
Serve hot. Traditional accompaniments: kimchi and gochujang on the side. Leftovers: store broth and solids separately in refrigerator up to 3 days; reheat gently.