bibigo Mandu Guk
Serve
2
Level
Simpel
Preperation
15 min.
Ingredients
- 2 pkg bibigo Korean BBQ Flavoured Beef Dumplings
- 2 ½ pints beef stock (or vegetable stock as an alternative)
- 1 tbsp fish sauce
- 1 tsp bibigo sesame oil
- 3 eggs
- 1 sheet seaweed (Kim or Nori)
- 1 spring onion
- Vegetable oil
- Black pepper
Instructions
Slice the seaweed into thin strips and set aside.
Separate the egg yolks from the whites and place them in two separate bowls. Whisk the egg yolks thoroughly.
Heat a frying pan and add a bit of vegetable oil.
Pour in the whisked egg yolk to form a thin pancake. Cook till set.
Remove the egg yolk "pancake" from the pan, transfer it to a cutting board, and slice it into thin strips. Set aside.
Bring the stock to a boil and season it with fish sauce and pepper.
Add the bibigo dumplings from the pack into the boiling stock. Cook for about 5-7 minutes until the dumplings are done.
Slowly pour in the egg white, stirring to create fine egg strands in the simmering broth.
Add the spring onion and sesame oil, adjusting seasoning to taste if needed. Divide into two bowls, garnishing with the egg yolk strips and seaweed.
