Slow-cooked beef dumpling broth with dadegi (Korean chilli sauce)


Mandu-guk is a comforting Korean dumpling soup (‘mandu’ is the Korean word for dumpling). This recipe from Joo Won offers a twist on the classic dish, creating an intensely beefy broth using oxtail and short rib. The meat is then used as a stuffing for the dumplings. He adds a spoonful of dadegi on top, which is a spicy Korean chilli paste, to add an extra kick to the broth, which also contains pearl barley and mushrooms.