Hwang Jin-sun's Chinese-style Ggadatang

Cooking tips 💡

• When making the dough, avoid adding too much water at once, as it will create large lumps. Instead, add small droplets of water while stirring the dry flour to form cute, uniform pellets.
• Thoroughly frying the aromatic vegetables and meat in oil, then briefly searing the soy sauce, builds a deep, savory base broth that is essential for an authentic flavor.
• Because the flour pellets thicken the soup quickly, stir gently after adding them to prevent sticking to the bottom.

Recommended for 🙋

• ⭐Those who want to experience a unique flour soup with a texture different from sujebi or kalguksu.
• ⭐Those looking for a warm, comforting, and easily digestible soup for breakfast or a late-night meal.