Slow-cooked beef dumpling broth with dadegi (Korean chilli sauce)
- ⏱ 4 hours 15 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A deeply beefy broth with dumplings, vegetables, pearl barley, mushrooms, and Korean chilli paste.
Adapted from Great British Chefs.
This recipe, inside the app
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Slow-cooked beef du...
0/0
COOK 1COOK 2
1Make the broth
2Blanch the beef
In a large pan, place the oxtail and short rib, top...
3Plate and serve
+ 19 more steps in the app
Slow-cooked beef du...
0/0
COOK 2COOK 1
1Make the broth
Wash the leek
Peel the onion and leave it whole
Peel the garlic cloves
2Blanch the beef
3Plate and serve
+ 19 more steps in the app
Ingredients
- 500 g oxtail
- 300 g beef short rib
- 1 tsp salt
- 10 black peppercorns
- 1/3 leek (washed)
- 1/2 onion (peeled and left whole)
- 5 shiitake mushrooms
- 150 g mooli
- 10 garlic cloves (peeled)
- 1 tsp doenjang
- 1 tsp light soy sauce
- freshly ground black pepper, to taste
- 16 Korean mandu wrappers
- 2 tsp gochugaru (Korean chilli flakes)
- 2 tsp soy sauce for the dadegi
- 2 tsp garlic for the dadegi (finely grated into a paste)
- 1 tbsp fresh ginger (finely grated into a paste)
- 2 tsp sesame oil for the dadegi
- 120 g cooked pearl barley
- 80 g mushrooms (sliced)
- sesame oil for serving, to taste
- 2 spring onions (finely sliced)
- gamtae, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Make the broth COOK 1
- Wash the leek
- Peel the onion and leave it whole
- Peel the garlic cloves
2. Blanch the beef COOK 2
- In a large pan, place the oxtail and short rib, top up with water, slowly bring to the boil, and simmer for 5 minutes to bring out any impurities
3. Mise en place COOK 1
- Prep 80 g mushrooms: slice
- Prep 2 tsp gochugaru: Korean chilli flakes
4. Simmer the beef COOK 2
- Strain the meat and place it back into the large pan, cover with fresh cold water, and add the salt and peppercorns
- Bring back to the boil
- Turn down and gently simmer for 1 hour
5. Grate the dadegi garlic COOK 1
- Finely grate the garlic for the dadegi into a paste
- Finely grate the fresh ginger into a paste
6. Slice the spring onions COOK 2
- Finely slice the spring onions
7. Add the broth vegetables COOK 1
- Skim any fat that has risen to the top and add a little more water if it has reduced below the surface of the meat
- Add the leek, onion, shiitake mushrooms, mooli, and garlic cloves whole, and leave to simmer for a further 2 hours, or until the meat is easily falling away from the bones
8. Reduce the broth COOK 2
- Strain the broth through a fine sieve into a clean pan, reserving the solids, and continue to simmer and reduce until you have a deeply beefy broth, Ensure you don’t reduce the liquid down too much as you will need enough to fill 4 serving bowls
9. Prepare the filling COOK 2
- While the broth reduces, pick the meat from the bones and reserve some larger chunks for garnish, Chop down the rest of the meat a little bit so it’s not too big to fit inside the dumplings
- Discard the peppercorns and cut up and reserve some wedges of mooli for garnish, Finely dice the remaining mooli along with the rest of the vegetables
🤝 Cook 1 hands over the broth vegetables.
10. Season the filling COOK 2
- In a bowl, place the chopped vegetables and beef and season with the soy sauce and doenjang, always be careful with how much doenjang you add as it can be very salty, so taste as you go
11. Fill the dumplings COOK 1
- Lay out the wrappers and add a heaped teaspoon (around 15-20g) of the filling into the centre of each one, Paint a little water around the edges using your finger
- Fold the wrapper over and crimp the top to create a concertina effect, You should be able to make 16 dumplings in total, Set aside
🤝 Cook 2 hands over the filling.
12. Mix the dadegi COOK 1
- The dadegi is a Korean chilli paste mix used to enrich and add spice to soups, In a bowl, simply mix the gochugaru, soy sauce for the dadegi, garlic for the dadegi, fresh ginger, and sesame oil for the dadegi together and set aside
13. Simmer the dumplings COOK 2
- When ready to serve, add the reserved mooli wedges, reserved beef, cooked pearl barley, and sliced mushrooms to the broth and bring to a gentle simmer
- Add the dumplings and simmer for around 1.5 minutes
🤝 Cook 1 hands over the mushrooms.
14. Plate and serve BOTH
- Divide equally between four bowls
- Garnish each bowl with a spoonful of the dadegi, a drizzle of sesame oil, a sprinkle of spring onions, and some gamtae if using
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