A different take on dduk guk using beef stock and with added dumplings. The basic Korean beef stock recipe is also used as a base for many Korean soups such as yukaejang or wugeoji guk.
Peel the onion and use it whole. Wash and clean the green onions. Soak the beef in cold water for about 30 mins to let it bleed out. If you don’t have time to soak the beef, you can skip this step.
Add the water, beef, and onion to a pot and bring it to a boil over medium high heat, uncovered. Once it starts to boil, lower the heat, cover with a lid and let it simmer for 1 hour. The soup boils over easily so keep a close eye and reduce the heat quickly when it starts to boil over. Skim off any foam that forms on top to keep the soup clear.
Test the doneness of the beef by piercing it with a fork. If the fork goes in easily then it is done. If there is resistance, cook it a little longer. Take out the brisket, put it on a cutting board and let it cool. Cut it into 1 1/2 inch to 2 inch wide pieces against the grain. Then tear them into smaller pieces by following the grain.
Season the torn beef pieces with the garnish seasoning (soy sauce, red chili pepper, garlic, green onion, etc). Massage the beef well with your hands to make sure the pieces are all well seasoned.
When the dduk and dumplings are cooked they will all rise to the top. You can then add the egg mixture to the soup by pouring and circling it around the pot. This is so the egg is distributed evenly throughout soup. It should look like you made egg drop soup. Top the soup with the beef garnish made earlier and also some dried sea laver strips.