Main ingredients
beef connective tissue (sugure)beef chuckgochugarubeef bone brothdoenjangfermented anchovy saucesoup soy sauceouter napa cabbage leaves (ugeoji)soybean sproutsbeef dashida
Ttukdak Hyung's Sugure Gukbap
A savory and spicy sugure gukbap made by stir-frying parboiled beef connective tissue and beef chuck with gochugaru and doenjang seasoning, then simmering in broth.
Ingredients needed 3 servings
Recipe
Cooking tips
- Boil 500g of beef connective tissue (sugure) in boiling water for about 30 minutes.
- To the stir-fried meat, add 1.5L of the beef chuck cooking broth, 500ml of beef bone broth, 3 tablespoons of doenjang, 3 tablespoons of fermented anchovy sauce, 3 tablespoons of soup soy sauce, 3 tablespoons of mirim, and 600g of outer napa cabbage leaves (ugeoji). Boil for 20 minutes.
Recommended for
- Recommended for those who want to enjoy the harmony of chewy beef connective tissue and tender beef chuck in a savory gukbap.
- Those who want to make a clean-tasting gukbap without any off-flavors by preparing the beef connective tissue at home will be satisfied.
- Great for those who want a spicy and hearty one-bowl meal for hangover relief or nourishment.
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