Seungwoo Dad's Galbi Broth Ssalguksu

Name: Seungwoo Dad's Galbi Broth Ssalguksu
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Ssalguksu noodles; Short ribs (beef or pork); 1 seafood broth pack; Ssalguksu soup base sauce; Generous amount of bean sprouts

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.

1 hr Difficulty Normal Soups & stews

Main ingredients

ssalguksu beef short ribs seafood broth pack ssalguksu soup base bean sprouts

Ingredients needed

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ssalguksu beef short ribs seafood broth pack ssalguksu soup base bean sprouts

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2 servings

Recipe

Soak the ssalguksu noodles in cold water for at least 1 hour in advance.
Place the short ribs in a pot and sear the surface, then use a torch to evenly brown the exterior to promote the Maillard reaction.
Add cold water and the seafood broth pack to the pot and bring to a boil.
Add the store-bought ssalguksu soup base to season, then add the seared short ribs and simmer until the broth is rich and flavorful.
In a separate pot of boiling water, blanch the soaked ssalguksu noodles for 30 seconds to 1 minute, then drain.
Place the cooked noodles in a bowl, top with crunchy bean sprouts and the tender short rib meat.
Ladle the rich meat broth over the noodles and serve.

Soak ssalguksu noodles in cold water and torch-sear the short ribs until golden brown.
Add water, seafood broth pack, ssalguksu soup base, and short ribs to a pot and simmer until the broth is rich.
Place cooked noodles in a bowl, top with bean sprouts and short rib meat, then pour the broth over everything.

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.

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