Main ingredients 🥩
Kalguksu noodlesPotatoZucchiniGreen onionDried seaweed flakesAnchovy sauceGarlicBlack pepper
Ttukdak Hyung's Beef Kalguksu
A savory beef kalguksu made by maximizing umami with a rich broth from boiled beef brisket and store-bought beef bone broth.
🙋 Recommended for
- ⭐ For those who want to use the leftover broth from making boiled beef brisket without wasting it to complete a perfect course meal
- ⭐ For those who prefer a much denser and savory beef-based bone broth kalguksu over the bunsik-jang style
- ⭐ For those craving a warm noodle dish where fluffy potatoes and crunchy zucchini garnish harmonize
Ingredients needed 🛒2 servings
- Beef brisket boiling broth (adequate amount)
- Store-bought beef bone broth (adequate amount)
- Anchovy sauce (adequate amount)
- Black pepper (a little)
- Potato (adequate amount)
- Minced garlic (adequate amount)
- Kalguksu noodles (adequate amount)
- Zucchini (adequate amount)
- Green onion (adequate amount)
- Dried seaweed flakes (a little)
Recipe 🍳
- After boiling the brisket, combine the leftover meat broth from the pressure cooker with store-bought beef bone broth appropriately and pour generously into a pot.
- Add anchovy sauce, black pepper, and minced garlic to the broth base to enhance umami, then add the potato sliced into thin squares and bring to a boil.
- To prevent the broth from becoming thick due to starch powder on the raw kalguksu noodles, rinse them briefly in cold water and shake off excess before cooking.
- When the broth is boiling vigorously, add the rinsed kalguksu noodles and stir occasionally to prevent sticking, boiling for about 2 minutes until the noodles are bubbling.
- After 2 minutes, when the noodles are cooked properly, add julienned zucchini and diagonally sliced green onion, then **turn off the heat immediately**.
- Generously ladle the noodles and broth into a bowl, and finish by sprinkling crumbled dried seaweed flakes on top.
- In a broth mixed with beef broth and beef bone broth, add anchovy sauce, black pepper, garlic, and potato sliced into thin squares, and bring to a boil.
- Add the kalguksu noodles, which have been lightly rinsed in cold water to remove surface starch, and cook for 2 minutes.
- As soon as you add the zucchini and green onion, immediately turn off the heat to use residual heat, and top with dried seaweed flakes.
Cooking tips 💡
- If you add the kalguksu noodles without rinsing off the white starch powder on the surface in cold water, the broth will become thick and pasty like glue, so it is essential to rinse them briefly.
- Zucchini is sensitive to heat; if boiled for too long with the heat on, it will quickly collapse and the broth will become mushy like pumpkin porridge. Therefore, it is very important to turn off the heat immediately after adding the vegetables and let them cook using residual heat to preserve texture.
- The leftover beef broth can also be used to make tteok-mandu-guk (rice cake dumpling soup) or tear sujebi dough into the broth for an excellent dish.
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