Main ingredients 🥩
Dashipack (Stock Pack)Doenjang (Soybean Paste)GarlicOnionCheongyang PepperVietnamese PepperWhole PeppercornsPork BonesBeef Bone Broth PackAnchovy Sauce
Ttukdak Hyung's Pork Bone Kalguksu
A rich and deep pork back-bone kalguksu, made by boiling pork back-bones and kalguksu noodles in beef bone broth, with added spiciness from doenjang, garlic, and chili peppers.
🙋 Recommended for
- ⭐ Those who want to enjoy rich broth and generous ingredients together.
- ⭐ Those looking for a hangover menu that's spicy and filling.
- ⭐ Those who want to make a special homemade kalguksu.
Ingredients needed 🛒2 servings
- (Serves 2-3 / Based on 3kg pork bones)
- (Measurements: Tablespoons)
- Dashipack: 1
- Water: Plenty
- Doenjang: 1 heaping tablespoon
- Garlic: 10 cloves
- Onion: 1
- Cheongyang Pepper: 3
- Vietnamese Pepper: 10
- Whole Peppercorns: 1 tablespoon
- Pork Bones: 3kg
- Beef Bone Broth Pack: Use 1:1 ratio with broth amount
- Anchovy Sauce: 1 tablespoon
- Soup Soy Sauce: 1 tablespoon
- (Per serving)
- Kalguksu Noodles: 1 serving
- Green Onion: 1/3 stalk
- Chives: A small handful
- Egg Garnish: A little
- Fried Tofu Pouch: 3 pieces
- Seaweed Flakes: 1 tablespoon
Recipe 🍳
- Add plenty of water to a pot and then add the ingredients below.
- 1 heaping tablespoon of doenjang
- After adding the doenjang, dissolve it in the water to prevent clumps.
- 10 cloves of garlic
- 1 onion
- 3 Cheongyang peppers
- 10 Vietnamese peppers
- Add to a dashipack with whole peppercorns and steep.
- 1 tablespoon of whole peppercorns
- Add to a dashipack with the Vietnamese peppers above and steep.
- In a pot, add water, doenjang, garlic, and onion, along with a soup sachet, to make broth.
- Add pork bones to the strained broth and simmer until tender.
- Boil the simmered pork bones and kalguksu noodles together to complete the spicy pork bone kalguksu.
Cooking tips 💡
- When making the pork backbone kalguksu broth, dissolve the soybean paste thoroughly in water to prevent lumps and ensure a deep, even flavor.
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