Ttukdak Hyung's Chadol Tang

• 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 🍳

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.

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.