Korean Beef Dumpling Broth Recipe - Great British Chefs

Ingredients

• 500g of oxtail, (approx. 2 large pieces)
• 300g of beef short rib, on the bone
• 1 tsp salt
• 10 black peppercorns
• 1/3 leek, washed
• 1/2 onion, peeled and left whole
• 5 shiitake mushrooms
• 150g of mooli
• 10 garlic cloves, peeled
• 1 tsp doenjang
• 1 tsp light soy sauce
• freshly ground black pepper
• 16 Korean mandu wrappers
• 2 tsp gochugaru, (Korean chilli flakes)
• 2 tsp soy sauce
• 2 tsp garlic, finely grated into a paste
• 1 tbsp of fresh ginger, finely grated into a paste
• 2 tsp sesame oil
• 120g of cooked pearl barley
• 80g of mushrooms, such as shiitake or oyster, sliced
• sesame oil
• 2 spring onions, finely sliced
• gamtae, a type of fine Korean seaweed (optional)