Modu Recipes

Ttukdak Hyung's Chadol Tang

A premium Chadol Tang made with a golden ratio of rich, deep beef bone broth and tender brisket broth for a profound flavor

🙋 Recommended for

  • ⭐ Those who want to make a deep, rich gourmet meat soup at home that rivals restaurant quality
  • ⭐ Those who need a warm, nourishing meal made with care to restore energy
  • ⭐ Those who enjoy a broth that combines the savory depth of beef bones with the nutty, umami flavor of brisket

Ingredients needed 🛒4 servings

  • Korean beef leg bones,适量
  • Korean beef spare ribs,适量
  • Chadolbagi,适量
  • Whole black peppercorns, a little
  • Beef dashida 1 tbsp
  • Salt, a little
  • Somyeon, a handful
  • Minced green onions, a little
  • Water,适量

Recipe 🍳

  1. Put the blanched beef leg bones and spare ribs in a pot, add water, and boil for 4 hours.
  2. Strain the broth through a sieve, let it cool, and remove the white solidified fat from the top thoroughly.
  3. Repeat this process of boiling and skimming fat a total of 3 times (12 hours total), then combine all three broths and boil once more to finish the bone broth.
  4. In a separate pot, add water, whole black peppercorns, beef dashida, and chadolbagi. Cover and simmer over medium-low heat for 2 hours.
  5. After 2 hours, remove the chadolbagi and let both the meat and the broth cool separately.
  6. Strain the cooled chadolbagi broth through a cheesecloth to cleanly remove solidified fat and impurities.
  7. After removing the fat, slice the chadolbagi as thinly as possible.
  8. Place rice in a ttukbaegi or pot, pour in the bone broth and chadolbagi broth in a 2:1 ratio, add the sliced chadolbagi, salt, cooked somyeon, and minced green onions, and bring to a boil.
  1. Boil the leg bones and spare ribs for 4 hours, three times, skimming the fat each time, then combine all bone broth and boil again.
  2. Boil the chadolbagi with whole black peppercorns and dashida for 2 hours, remove the meat, and strain the broth through cheesecloth to remove fat.
  3. Put rice in a bowl, add bone broth and chadolbagi broth in a 2:1 ratio, then add chadolbagi, salt, somyeon, and green onions, and boil briefly.

Cooking tips 💡

  • For the bone broth, after cooling, remove the solidified fat completely to keep the broth from being greasy and to make it light and clear.
  • For the chadolbagi broth, cooling it solidifies the fat, making it much easier to strain through cheesecloth.
  • The fat on the chadolbagi is key for its nutty flavor, so do not trim it off; slice it thinly with the fat attached.

Shop ingredients on Coupang(Ad)

Beef leg bonesBeef spare ribsChadolbagi (beef brisket)Whole black peppercornsBeef dashida (beef bouillon powder)Somyeon (thin noodles)Green onions