Korean Soup With Mandoo
|Round steak||1⁄2 Pound, cut on diagonal into very thin slices|
|Green onions||3 , minced|
|Soy sauce||2 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Minced ginger root||1⁄2 Teaspoon, peeled|
|Toasted sesame seeds||1 Teaspoon|
|Peanut oil||1 1⁄2 Tablespoon|
|Water||4 Cup (64 tbs)|
|Beef stock||2 Cup (32 tbs)|
|Dried forest mushroom||1 Large, softened|
|Pea pods||12 , blanched|
|Soybean curd square||1 Small, diced|
|Mandoo||1 Cup (16 tbs)|
|Green onions||2 Tablespoon, slivered|
Marinate meat with green onions, soy, garlic, ginger and sesame seeds at least 2 hours.
Heat oil and brown meat mixture.
Add water, stock and mushroom.
Cover, bring to boil, lower heat and simmer 20 minutes.
Remove mushroom and cut into 12 slivers; set aside.
Adjust seasoning with salt.
Arrange 2 mushroom slivers, 2 pea pods, several soybean curd dice and as many Mandoo as desired in 6 bowls.
Ladle soup over and sprinkle with slivered green onions.