Judy Joo's Rice Cake and Dumpling Soup (Dduk Mandu Guk) Recipe

Ingredients

• 3½ to 4 pounds meaty oxtails, rinsed
• 4 cloves garlic, crushed
• 7 ounces Korean white radish or daikon, peeled, halved lengthwise and cut crosswise into 1/2-inch slices
• 1 pound ground pork
• 1/2 pound ground beef
• 6 ounces firm tofu, drained and finely crumbled
• 2½ cups finely shredded Korean or Napa cabbage leaves (ribs removed)
• 3 scallions, finely chopped
• 2½ tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 2 large cloves garlic, grated or minced
• 2 teaspoons kosher salt or sea salt
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons roasted sesame seeds
• 2 teaspoons sugar
• 3/4 teaspoon freshly ground black pepper
• 48 thin round eggless wonton wrappers
• 1 teaspoon vegetable oil
• kosher salt or sea salt
• 2 large eggs, lightly beaten with a splash of water
• 8 cups Oxtail Soup (recipe above)
• 24 Meaty Dumplings (recipe above)
• 1/2 cup picked oxtail meat, shredded (optional)
• 8 ounces sliced rice cakes, soaked in cold water for 15-30 minutes and then drained
• freshly ground black pepper
• 1/3 cup thinly sliced scallions, cut on the bias
• 1/3 cup finely sliced roasted seaweed
• sesame seeds, toasted