Dumpling soup (Mandu-guk: 만두국) Пельмени по корейски

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    English name: Dumpling soup
    Korean name: 만두국
    Romanized: Mandu-guk
    Also Romanized as: Mandoo-gook, mandoogook, manduguk
    Other Korean name(s): 만둣국 (mandutguk)

    Ingredients (serves 2)

    ½ pound beef brisket (about 230 grams), cut into small pieces
    8 cups of water
    3 garlic cloves, minced
    2 green onions, sliced (or ½ cup sliced large green onion (dae-pa)
    14 homemade shrimp & Asian chive dumplings (or any store bought frozen dumplings)
    1 tablespoon fish sauce
    1 egg, beaten in a small bowl
    1 teaspoon sesame oil
    ½ teaspoon ground black pepper

    Egg garnish (Gyeran-jidan: 계란지단)

    This traditional Korean garnish takes a little time and care to make, but really makes a dish special and colorful. It’s paper made from eggs, lightly fried and cut into thin ribbons.

    You can make gyeran-jidan (also called dalgyal-jidan 달걀지단) with the egg white and yolk mixed together, or separate them and fry separately. The second way takes more work but is more spectacular. In that case the white will be called gyeran heenja jidan (계란 흰자 지단) and the yellow called gyeran noreunja jidan (계란 노른자 지단). The key is to pan fry carefully on low heat with a minimum of oil, so the resulting garnish is pure white, or pure yellow.
    Ingredients

    2 eggs
    a few pinches of salt
    2 teaspoons vegetable oil

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