Mandoo Kuk

• 2 ounces Korean potato starch noodles or mung bean noodles, optional
• 3 tablespoons dark sesame oil
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 6 cups beef or chicken stock, preferably homemade (page 160)
• Salt and black pepper to taste
• 12 to 24 gyoza or similar dumplings (pages 6364)
• 3 tablespoons soy sauce
• 1/2 cup minced scallion for garnish

1. If youre using the noodles, soak them in hot water to cover while you proceed with the recipe.
2. Put 2 tablespoons of the sesame oil in a saucepan or casserole and turn the heat to medium.
3. Add the onion and cook, stirring occasionally, until it softens, about 5 minutes.
4. Add the garlic and cook, stirring once or twice, for another minute.
5. Add the stock and bring almost to a boil, then lower the heat so the mixture simmers.
6. Taste and add salt if necessary, along with plenty of black pepper.
7. Add the dumplings and continue to simmer.
8. If the soaked noodles are very long, cut them into manageable lengths with scissors and add them to the stock.
9. Cook until the dumplings are hot, 5 to 10 minutes longer.
10. Add the soy sauce and remaining sesame oil to the soup, divide it among 4 bowls, garnish with scallion, and serve
11. Omit step 1.
12. Step 2 remains the same, though if you like you can add 1/4 to 1/2 pound beef sirloin, cut into small cubes.
13. In step 3, add about 1/2 pound duk (Korean rice cake), cut into 1/2-inch-thick slices.
14. Simmer until the rice cake is hot, about 5 minutes.
15. Garnish and serve.

starch noodles, dark sesame oil, onion, garlic, beef, salt, dumplings, soy sauce, scallion

Taken from www.epicurious.com/recipes/food/views/mandoo-kuk-385888 (may not work)