Kimchi Mandu in Broth Recipe | Gourmet Traveller

Ingredients

• 40 gm mung bean sprouts
• 100 gm coarsely minced pork
• 50 gm cabbage kimchi, drained, excess liquid squeezed out and finely chopped, plus extra to serve
• 50 gm firm tofu, coarsely chopped, excess liquid squeezed out
• 3 tsp finely grated ginger
• 1 garlic clove, finely grated
• 1 spring onion, thinly sliced, plus extra, to serve
• 2 tsp each sesame oil and soy sauce
• 3 eggs, 1 lightly beaten, 2 separated
• 30 gow gee dumpling wrappers
• 2 tbsp vegetable oil
• Short-rib broth
• 500 gm beef short rib, trimmed
• 50 ml soy sauce, plus extra to taste
• 50 gm ginger, thickly sliced
• 6 spring onions, coarsely chopped
• 1 onion, quartered
• 1 garlic head, halved
• 1 cassia quill (see note)