Ttukdak Hyung's Muk-eunji Galbi Gamjatang

Cooking tips 💡

• Thoroughly removing the blood from the ribs is essential to prevent a gamey taste and keep the broth clean.
• Do not add potatoes from the beginning as they will break down and make the broth cloudy. Add them later after the meat and kimchi have fully infused the broth.
• If dried radish greens are unavailable, you can substitute with dried cabbage leaves or young bok choy. Perilla seed powder should be added at the end to preserve its nutty aroma.

Recommended for 🙋

• ⭐Those who want to enjoy the chewy and thick meat flavor of gamjatang without the hassle of picking bones.
• ⭐Those who want a hot and hearty soup dish combining the deep umami of aged kimchi and savory perilla seed broth.
• ⭐Those looking for a show-stopping, high-quality main Korean dish suitable for family gatherings or serving guests.