Aha Bujang's Gamjatang-Style Sundaeguk

• 500g pork shank
• 150g sticky sundae
• 1 large green onion
• 1 cheongyang chili pepper
• 2 tbsp minced garlic
• 1 tbsp beef bone powder
• 2 tbsp perilla seed powder
• 3 tbsp chili powder
• 2 tbsp beef dashida
• 1 tsp Miwon
• 1 tsp ground black pepper
• 2 tbsp saeujeot

Recipe 🍳

Cooking tips 💡

• Using pork shank with skin attached makes the broth thicker and gives a chewy texture similar to jokbal.
• Simmer the sundae in the earthenware pot until it slightly breaks apart, allowing the starch from the glass noodles inside to dissolve into the broth and create a rich, gamjatang-like consistency.
• For extra spiciness, top with Vietnamese chili powder or extra-spicy chili powder at the end.

Recommended for 🙋

• ⭐Those who want a spicy sundaeguk with a rich, bold broth like gamjatang.
• ⭐Those who want to make restaurant-style meat broth sundaeguk at home.