התמונה להמחשה בלבדKorean Rice Cake and Mandu Soup
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. Simmering the beef first builds a light savoury broth, while the rice cakes release enough starch to give it body. Mandu make the soup substantial, and the separately cooked egg and toasted gim add contrasting colour and texture at serving.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Slice the beef into thin, bite-sized pieces measuring roughly 2.5 to 4 cm.
- 2Put the beef and 15 ml soup soya sauce in a medium saucepan and cook until the meat darkens.
- 3Pour in 1 litre of water and bring to the boil, then skim away any foam from the surface.
- 4Reduce to a medium heat, cover and simmer for 10 minutes.
Nutrition
- Calories
- 50
- Protein
- 1.9g
- Carbs
- 7.7g
Chef tips
Keep the broth at a steady simmer after adding the rice cakes, as a vigorous boil can make them split before the centres soften. Mandu fillings and wrappers vary, so check the product label against the allergen information relevant to you before cooking.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. Simmering the beef first builds a light savoury broth, while the rice cakes release enough starch to give it body. Mandu make the soup substantial, and the separately cooked egg and toasted gim add contrasting colour and texture at serving.