Mandu (Korean dumplings), fried and in soup

Mix two cups ground beef with one teaspoon salt, ground pepper and sesame oil; set aside.

Coat the vegetables with a little vegetable or sesame oil so they do not get wet.

Soak the mushrooms about five hours; keep the leftover stems for the soup water.

Season with 1 teaspoon soy sauce, ground pepper, a little pinch of sugar and sesame oil.

Squeeze half a package of tofu and mix with sesame oil.

For the stock, put about 8 dried anchovies in around 8 cups of hot water.

Fill the skins and seal the edges with water so they stick.

Shape one style for fried mandu (yaki mandu) and a hat shape for soup.

Freeze the extra mandu in a layer until frozen, then bag them.

For the fried mandu, put some oil in the pan.

Season the anchovy stock with a little fish sauce and taste; add the mandu and some garlic and cover with the lid.

When the mandu float they are cooked; stir in one egg and green onion carefully.