Manduguk

1. Prepare the mandu filling: In a large bowl, crumble the firm tofu and squeeze out excess water. Add the finely chopped Napa cabbage kimchi, ensuring it is also squeezed dry. Add the cooked and chopped glass noodles, ground pork, minced garlic (20g), soy sauce (15g), sesame oil (10g), and black pepper (2g). Mix all ingredients thoroughly by hand until well combined.

2. Assemble the mandu: Take one mandu wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. Bring the two corners of the half-moon together and press to seal, creating a traditional mandu shape. Repeat with the remaining mandu wrappers and filling.

3. Prepare the beef broth: In a large pot, combine the beef brisket, water (2000g), whole garlic cloves (30g), whole green onions (50g), and roughly chopped Korean radish. Bring to a boil over high heat, then reduce heat to low and simmer for 60 minutes, skimming off any foam that rises to the surface. The beef brisket should be tender.