Ttukdak Hyung's Beef Kalguksu

Cooking tips 💡

• If you don't rinse off the white starch powder on the surface of the kalguksu noodles in cold water, the broth will become thick and pasty like glue, so lightly rinsing them is essential.
• Zucchini is delicate and will quickly break down if boiled too long with the heat on, turning the broth mushy like squash porridge. It's very important to turn off the heat immediately after adding the vegetables and let the residual heat cook them while preserving their texture.
• The leftover meat broth is also excellent for making tteokmanduguk (rice cake and dumpling soup) or for tearing in sujebi dough to make a wonderful dish.

Recommended for 🙋

• ⭐Those who want to fully utilize the broth left from cooking suyuk without wasting it, to complete a perfect course meal.
• ⭐Those who prefer a much heartier and more savory meat-based beef bone broth kalguksu over the snack-bar style.
• ⭐Those craving a warm noodle dish where fluffy potatoes and crunchy zucchini garnish come together in harmony.