Aha Bujang's Beef Offal Soup

Cooking tips 💡

• Using both flour and coarse salt when washing the offal effectively removes impurities and off-putting odors.
• For chili oil made with beef suet, cool the oil to below 100°C before mixing in the gochugaru to prevent burning and ensure a nutty flavor.
• If using a regular pot instead of a pressure cooker, boil for at least 1 hour and let it steam for 1 hour to tenderize the offal.
• Adding beef bone extract and savory seasonings to the broth is key to achieving the rich, deep flavor characteristic of famous restaurants.

Recommended for 🙋

• ⭐Those who want to recreate the rich flavor of a professional haejangguk restaurant's offal soup at home.
• ⭐Those curious about a homemade chili oil recipe with deep flavor using beef suet.
• ⭐Those looking for a spicy and savory hangover soup dish.