Kimchi mandu in broth

1.For short-rib broth, bring ingredients and 3.5 litres cold water to the simmer in a large saucepan over medium-high heat, skim scum from surface, reduce heat to low-medium and simmer gently until meat is falling from the bone (1-1½ hours). Remove meat and set aside, then strain broth into a clean pan (discard solids). Skim fat from surface and season to taste with extra soy sauce and ground white pepper. Shred beef, return meat to broth and keep warm.

2.Blanch bean sprouts until just wilted (30 seconds), drain, refresh, then drain well again, squeezing out excess moisture. Combine in a bowl with pork, kimchi, tofu, ginger, garlic, spring onion, sesame oil, soy sauce and half the beaten egg, and season to taste. Place a half-tablespoonful of kimchi mixture in the centre of each dumpling wrapper, brush edges lightly with remaining beaten egg, fold wrapper over kimchi mixture to form a half-moon and press edges to seal, squeezing out any air. Brush one corner lightly with egg, bring corners together and press to seal. Place mandu in a single layer on a tray and refrigerate until required.

3.Lightly whisk yolks and whites in separate bowls, and season both to taste. Heat 1 tbsp oil in a frying pan, add egg yolks and cook until set (2-3 minutes), then transfer to a plate and thinly slice. Repeat with remaining oil and eggwhites.

4.Place kimchi mandu in a single layer in a steamer lined with muslin and steam over a saucepan of boiling water until cooked through (7-8 minutes). Divide among bowls, top with egg yolk and eggwhite slices and spring onion, ladle the broth in and serve hot with extra kimchi.