Main ingredients 🥩
Pork belly brothStore-bought bone brothThin noodles (somyeon)SaltEgg garnish (jidan)Spicy seasoning (dadagi)
Ttukdak Hyung's 10-Minute Gogi Guksu
Gogi guksu that achieves a deep flavor comparable to Jeju specialty shops by skimming the fat from the pork belly boiling water and mixing it 1:1 with store-bought bone broth
🙋 Recommended for
- ⭐ For those who want to deliciously repurpose leftover broth and meat from homemade pork belly or bossam
- ⭐ For those who want to recreate the rich and milky broth of Jeju-style gogi guksu from their travels in just 10 minutes
- ⭐ For those who prefer a much heavier and heartier meat noodle dish over standard anchovy broth noodles
Ingredients needed 🛒2 servings
- Skimmed pork belly boiling broth, as needed
- Store-bought bone broth (pack), in a 1:1 ratio with pork belly broth
- Thin noodles or medium-thick noodles, 2 servings
- Thinly sliced boiled pork belly, for garnish
- Salt, a little
- Egg garnish, a little
- Spicy dadagi seasoning, to taste
Recipe 🍳
- Prepare the pre-boiled pork belly broth by placing it in a cool place or using a strainer to cleanly remove the fat floating on the surface.
- In a pot, mix the skimmed pork belly broth and store-bought bone broth in a 1:1 ratio and bring to a boil.
- When the broth boils, add the thinly sliced boiled pork belly and thin noodles (or medium-thick noodles) at the same time.
- Stir to prevent the noodles from sticking, and season lightly with salt to taste.
- Boil for about 3-4 minutes until the noodles are cooked through.
- Divide the noodles, meat, and broth into serving bowls.
- Top with yellow egg garnish and spicy dadagi seasoning to taste, and serve.
- Skim the fat from the pork belly boiling water, mix 1:1 with store-bought bone broth, and bring to a boil.
- When the broth boils, add the thin noodles, sliced meat, and salt, and boil together until the noodles are cooked.
- Serve in bowls, topping with egg garnish and dadagi seasoning.
Cooking tips 💡
- Using only pork belly broth can be greasy, but the savory and slightly salty flavor of store-bought bone broth mixes to create the perfect Jeju-style gogi guksu broth.
- The meat garnish should be sliced thinly so that it rolls easily with the noodles, maximizing the tender texture.
- For a more authentic Jeju feel, it's better to use slightly thicker medium-thick noodles instead of thin noodles.
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