About this recipe:The Korean Lunar New Year is called Solnal and this soup dish is traditionally eaten on new year morning. According to my Korean friend Rachel, eating the soup symbolizes becoming one year older and the white rice cakes symbolize blessings and purity, and when cut into perfect rounds or "coins," represent money and prosperity.
Make the broth. Soak the bones in cold running water for 30 minutes to get the blood out. Put all the ingredients in a heavy bottomed pot with 1.5 litres water and simmer for 2 hours, skimming the scum that rises to the surface.
Strain all the ingredients and reserve the meat from the bones, if desired, to slice and garnish the soup.
Make the mandu. Wrap the tofu in a non-terry kitchen towel and squeeze all the water out of the tofu. Mix the crumbled tofu with the rest of the ingredients.
Stuff 1 tablespoon of mixture into the wrappers and seal to make a half-moon. Set aside 16 dumplings for the soup and freeze the rest.
Assemble the soup. Bring beef broth to a boil. Add the mandu to the broth and simmer for 5 to 7 minutes. Add the rice cakes and simmer for another 2 to 3 minutes until both mandu and rice cakes are done.
Meanwhile, separate the whites and yolks of the egg. Coat the bottom of a non stick frying pan with a little oil and make thin omelettes of the whites and yolks. Cut them into diamond shapes to garnish the soup.
Divide mandu, rice cakes and soup into 4 bowls. Garnish with egg diamonds, spring onions and beef slices. Season with salt and pepper to taste and serve hot .
Make the broth and mandu ahead of time, leaving only the boiling of the mandu and rice cakes when it's time to eat.