Main ingredients 🥩
pork spinekombuwhole peppercornsfloral saltgreen chili peppersshoulder meatbeef bone brothmiso pastefine chili powdergarlic
Ttukdak Hyung's Spicy Meat Kalguksu
Spicy meat kalguksu made by simmering pork spine and shoulder meat, then enhancing the broth with miso paste and fine chili powder for a bold, spicy flavor.
🙋 Recommended for
- ⭐ Recommended for those who want to enjoy a hearty bowl of chewy noodles with a bold, spicy broth.
- ⭐ Perfect for a satisfying, filling meal that’s both comforting and substantial.
- ⭐ Ideal for anyone craving a robust meat broth enhanced with a spicy, savory kick.
Ingredients needed 🛒3 servings
- pork spine : 1.5kg
- water : 4L
- kombu : 2g
- whole peppercorns : 1 tablespoon
- soju : 180ml
- floral salt : 1 tablespoon
- green chili peppers : 30g
- shoulder meat : 1kg
- beef bone broth : 500ml
- miso paste : 2 tablespoons
- fine chili powder : 5 tablespoons
- minced garlic : 2 tablespoons
- dried anchovy sauce : 5 tablespoons
- beef stock powder
- egg tofu
- scallions
Recipe 🍳
- Rinse the pork spine (1.5kg) thoroughly under running water, then soak in water for 30 minutes to remove blood.
- After 30 minutes, place 4L of water, the pork spine (1.5kg), kombu (2g), whole peppercorns (1 tablespoon), soju (180ml), and floral salt (1 tablespoon) into a pot. Simmer for 1 hour. Remove brown foam and kombu as soon as the water starts boiling.
- After 1 hour, add green chili peppers (30g) and shoulder meat (1kg), and continue simmering for another 30 minutes.
- After 30 minutes, remove the shoulder meat, replenish the pot with water to the original level, then add beef bone broth (500ml), miso paste (2 tablespoons), fine chili powder (5 tablespoons), minced garlic (2 tablespoons), and dried anchovy sauce (5 tablespoons). Bring to a boil again. Adjust seasoning with beef stock powder as needed.
- Serve the broth generously over boiled medium noodles, then top with thinly sliced shoulder meat, egg tofu, scallions, and green chili peppers.
- Remove blood from pork spine and simmer it slowly to make a rich broth. Simultaneously, cook the shoulder meat separately and slice it into bite-sized pieces.
- Season the broth with miso paste, chili powder, garlic, and anchovy sauce to create a bold, spicy flavor.
- Pour the hot broth over boiled medium noodles, then top with sliced shoulder meat, egg tofu, and scallions to finish.
Cooking tips 💡
- For a richer broth, simmer the pork spine for 1 hour and 30 minutes when making the spicy meat kalguksu.
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