First off defrost some mandoo (dumplings). This mandoo was homemade by my husband's aunt. According to the MR, her family is known for their wonderfully delicious mandoos. He was right! They are absolutely divine. I
wish I could make mandoo like this. I've made mandoo at home numerous times, but I can't quite seem to get the flavor of the older generations.
Defrost some dduk (rice cakes) and let it drain out as well. This is about half a bag. This recipe won't have EXACT measurements, so please don't kill me.
This time I used flank meat. This is the meat you would use to make yook gae jang. I've already boiled the meat once and thrown out all the guck (give me a better word!). I then added more water to make some beef broth.
Meanwhile start getting your veggies ready. I julienned carrots and squash (about a cup each). Slice up 1/2 onion very thinly and slice 1 large mushroom thinly as well.
Let the beef broth boil for about 30 minutes or so.
No *real* measurements here. I added about 1/2 TB of sesame oil, 3 TB of gook ganjang, and 1/2 TB of minced garlic. Turn up the heat...
And then dump in all the veggies and stir away!
Meanwhile, remove the meat from the broth and rinse it under cool water (so you don't burn your fingers like I did) and start ripping the meat off. It should be very easy to pull apart. This is exactly what you would do to make yook gae jang.
You want to achieve this. You can place this on top like a garnish when you're done with the dduk gook.
When your vegetables start looking like this...
Add ALL the beef broth.
No, I do not know how many cups of water I used. =/ I use this Le Creuset pot (yes, it's worth the $$$) when I cook and I just eyeball it. I add just enough water so that everything won't boil over. So...4 quarts? I added MORE water after I took this picture. There wasn't enough beef broth.
Go ahead and add some green onions and since I'm lazy, I threw all the meat in there as well! Continue to let everything boil.
Add your dduk and mandoo...
And just as it starts boiling, SERVE IT! My dduk and mandoo was completely defrosted overnight so there was no need to cook it.
I then served the MR's egg-less version. My husband absolutely LOATHES eggs.
After I was sure that the MR was satisfied with his portion, I went and cracked an egg directly into the soup and let it boil some more.
This is the egg version that Munchkin and I enjoyed. =)
First off defrost some mandoo (dumplings). This mandoo was homemade by my husband's aunt. According to the MR, her family is known for their wonderfully delicious mandoos. He was right! They are absolutely divine. I wish I could make mandoo like this. I've made mandoo at home numerous times, but I can't quite seem to get the flavor of the older generations.
Defrost some dduk (rice cakes) and let it drain out as well. This is about half a bag. This recipe won't have EXACT measurements, so please don't kill me.
This time I used flank meat. This is the meat you would use to make yook gae jang. I've already boiled the meat once and thrown out all the guck (give me a better word!). I then added more water to make some beef broth.
Meanwhile start getting your veggies ready. I julienned carrots and squash (about a cup each). Slice up 1/2 onion very thinly and slice 1 large mushroom thinly as well.
Let the beef broth boil for about 30 minutes or so.
No *real* measurements here. I added about 1/2 TB of sesame oil, 3 TB of gook ganjang, and 1/2 TB of minced garlic. Turn up the heat...
And then dump in all the veggies and stir away!
Meanwhile, remove the meat from the broth and rinse it under cool water (so you don't burn your fingers like I did) and start ripping the meat off. It should be very easy to pull apart. This is exactly what you would do to make yook gae jang.
You want to achieve this. You can place this on top like a garnish when you're done with the dduk gook.
When your vegetables start looking like this...
Add ALL the beef broth.
No, I do not know how many cups of water I used. =/ I use this Le Creuset pot (yes, it's worth the $$$) when I cook and I just eyeball it. I add just enough water so that everything won't boil over. So...4 quarts? I added MORE water after I took this picture. There wasn't enough beef broth.
Go ahead and add some green onions and since I'm lazy, I threw all the meat in there as well! Continue to let everything boil.
Add your dduk and mandoo...
And just as it starts boiling, SERVE IT! My dduk and mandoo was completely defrosted overnight so there was no need to cook it.
I then served the MR's egg-less version. My husband absolutely LOATHES eggs.
After I was sure that the MR was satisfied with his portion, I went and cracked an egg directly into the soup and let it boil some more.
This is the egg version that Munchkin and I enjoyed. =)
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