1 pound brisket or chuck, cut into 1 to 1 1 2-inch pieces.
4 garlic cloves, minced.
4 tablespoons soy sauce.
10 cups water. 32 homemade or store-bought manju (Korean dumplings), fresh or frozen.
2 large eggs.
4 shallots, diagonally sliced into 2-inch slices.
2 tablespoons toasted sesame oil.
2 teaspoons salt, more to taste.
1 teaspoon white or black pepper, to taste.
2 roasted nori (seaweed flakes), to serve.
Season the beef:
In a medium bowl, combine the brisket, garlic and soy sauce. Set it aside.
Making a beef soup base:
In a large pot over high heat, bring the water to a boil and add the brisket and marinade. Reduce calories. Cover and simmer for 30 to 35 minutes.
Add the mandu: Carefully add the steamed buns and increase the heat to bring the soup to a boil again. When cooked, the steamed bread wrapper will become translucent, and it will float to the top.
If using fresh steamed buns, cook them for 5 to 9 minutes. If using frozen, cook for about 12 minutes. Check the packaging instructions for store-bought mandu for cooking times.
Add the eggs: In a small bowl, gently whisk the eggs until the whites and yolks are completely combined.
Once the steamed buns are cooked, slowly drizzle the eggs while stirring the soup. The eggs will turn into ribbons in the soup. If you pour the eggs without stirring, they will boil up and stick to the bottom of the pan.
Add the green onion and sesame oil:
Remove from heat and add green onion and sesame oil. Season with salt and black pepper to add flavor.
Soup: Divide the soup and steamed buns into 4 to 6 bowls. If using, mash the nori by hand or use kitchen scissors to cut them into thin strips. Sprinkle a handful on each bowl.