This Man's Cook's Chadol Paga-jang

Cooking tips 💡

• Pounding the white parts of green onions with the back of a knife softens their texture and helps release their sweet, deep aroma quickly into the broth.
• Avoid pounding the green leafy parts, as they release a sticky juice; instead, cut them in half lengthwise and use them as is.
• For added enjoyment, serve with kalguksu noodles, dangmyeon, or dumplings boiled directly in the finished broth.

Recommended for 🙋

• ⭐Those seeking a rich, red broth bursting with the refreshing sweetness of green onions.
• ⭐Home cooks who want to easily achieve a deep, hearty stew flavor using universal stew paste.
• ⭐People looking for a satisfying soup dish that can be enjoyed with dangmyeon or noodle strips to help with hangovers.