Mandu-guk

Pasos

1. Thinly slice the scallion, separating the white from the green, grate or crush the garlic, then beat the eggs in a bowl until smooth and fluid.
2. Pour the broth into a wide pot, add the garlic, the scallion whites, and the soy sauce, then bring to a gentle simmer until the raw garlic smell dissipates.
3. Taste the broth and adjust with a little salt or pepper if necessary; it should be flavorful but not overly salty, as the mandu will season it further.
4. Add the mandu to the simmering broth without crowding them, then let cook until they are puffed, tender, and hot all the way through.
5. Lower the heat slightly to maintain a steady simmer, then pour the beaten eggs in a thin stream while gently swirling the pot to form soft ribbons.
6. Let the egg set without stirring vigorously, until the strands are opaque and float in the clear broth.
7. Turn off the heat, add the toasted sesame oil and the scallion greens, then let sit for a brief moment so the flavors meld without cooking the fresh garnish.
8. Serve very hot in deep bowls, with the crumbled nori added at the last minute to retain its toasted flavor and light texture.