Korean Mandu Dumpling Soup (Manduguk)

Finely slice the green onions on the diagonal, and press or finely mince the garlic.

In a saucepan over medium heat, bring the beef broth to a boil. Pour in the soy sauce, add the garlic, and stir.

Carefully drop the mandu dumplings into the boiling broth one at a time so they don't stick together. Reduce the heat to medium-low and cook for 5-7 minutes, until the dumplings float to the surface and the dough looks translucent. Don't let the broth boil hard — the dumpling wrappers may tear and the broth will turn cloudy.

In a small bowl, lightly beat the eggs with a fork. Pour them into the gently simmering soup in a thin stream while slowly stirring in a circular motion with a ladle — this creates delicate egg ribbons instead of one solid clump. Simmer for another 1 minute.

Remove the pot from the heat, stir in the sesame oil, and add salt and black pepper to taste.

Ladle the soup into deep bowls, sprinkle with the sliced green onions, and serve immediately while hot, before the dumplings soften too much.