Seungwoo Dad's Galbi Broth Ssalguksu
A rich rice noodle soup with caramelized galbi (short ribs) using a torch for Maillard flavor, combined with store-bought ssalguksu soup base and seafood stock pack.
Ingredients needed 2 servings
Recipe
Cooking tips
- Soaking the ssalguksu noodles in cold water reduces cooking time and gives them a chewier texture.
- Searing the short ribs before simmering maximizes the umami in the broth through the Maillard reaction.
- Since the soaked noodles are already rehydrated, blanch them in boiling water for only 30 seconds to 1 minute to prevent them from becoming mushy.
Recommended for
- Those who want to enjoy a deeply rich and savory meat rice noodle soup at home that rivals restaurant quality.
- Those who want to achieve deep umami in meat broth by using a torch and searing process.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Galbi Noodles
- Seonkyoung Longest Pork Rib Noodles
- This Man's Cook Kimchi Jjajangmyeon
- Seonkyoung Longest Vietnamese Beef Rice Noodle Soup
- Ttukdak Hyung's Rice Noodle Broth Pork Belly
- Solo Cooking God's Sari Gomtang Rice Noodles
- Kim Dae-seok's Egg Rice Noodles
- Aha Bujang's Thai-Style Rice Noodles
- Solo Cooking God's Chicken Rice Noodles
- Ttukdak Hyung's Super Simple Restaurant-Style Rice Noodles
