Ttukdak Hyung's Beef Kalguksu

• 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 🍳

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.

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.