Ttukdak Hyung's Beef Intercostal Seaweed Soup
Seaweed soup made by adding pressure-cooked beef intercostal meat and its rich broth to stir-fried seaweed and simmering it thoroughly
Ingredients needed 6 servings
Recipe
Cooking tips
- Intercostal meat is the meat between the ribs, chosen in the original to produce a rich meaty flavor like galbitang.
- You must use all of the broth from cooking the meat without discarding it to capture the intercostal meat flavor in the soup.
- Boil with soup soy sauce added, then taste at the end and adjust with salt.
Recommended for
- Those who want to cook a rich beef seaweed soup.
- Those who want to tenderly cook intercostal meat using a pressure cooker.
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