Modu Recipes

Ttukdak Hyung's Sulguk

A hearty hangover soup with rich beef bone broth, spicy gochugaru paste, generous portions of head meat, chives, and perilla leaves, perfect as an accompaniment for drinking.

🙋 Recommended for

  • ⭐ Those who want to enjoy a spicy and hearty pojangmacha-style soup at home
  • ⭐ Those looking to make a more pungent version using sundae-guk as a base
  • ⭐ Those seeking a deeply flavorful and stimulating hangover soup with perilla leaves and perilla seed powder

Ingredients needed 🛒1 servings

  • Pork bone broth 2 cups
  • Beef bone broth 1 cup
  • Head meat as needed
  • Native sundae as needed
  • Gochugaru 2 tbsp
  • Minced garlic 1 tbsp
  • Beef dasida (stock powder) a little
  • Mat-salt (seasoned salt) a little
  • Miwon (MSG) a little
  • Saeujeot (salted shrimp) broth a little
  • Chives 1 handful
  • Green onion 1 stalk
  • Perilla leaves 5 leaves
  • Cheongyang chili pepper 1
  • Deulkkae (perilla seed powder) 2 tbsp

Recipe 🍳

  1. In a pot, combine pork bone broth and beef bone broth in a 2:1 ratio.
  2. Add an ample amount of head meat and native sundae, cut into bite-sized pieces.
  3. In a small amount of the bone broth, mix gochugaru, minced garlic, beef dasida, mat-salt, Miwon, and saeujeot broth well to make a spicy paste (dadegi).
  4. Stir the prepared spicy paste evenly into the broth, making sure it dissolves without clumps.
  5. When it comes to a boil, add chives, finely chopped green onion, coarsely chopped perilla leaves, and cheongyang chili pepper to enhance the aroma.
  6. Finally, sprinkle deulkkae (perilla seed powder) to your liking and boil until thick and spicy.
  1. Pour pork and beef broths in a 2:1 ratio into a pot, then add head meat and sundae.
  2. Mix gochugaru, garlic, dasida, saeujeot broth, etc. to make a spicy dadegi and dissolve it into the broth.
  3. Add generous amounts of chives, green onion, perilla leaves, cheongyang chili pepper, and deulkkae, then boil to finish.

Cooking tips 💡

  • The key to sulguk is to dissolve enough dadegi for a spicy and rich flavor, similar to gamja-tang or ppyeo-haeguk.
  • Since perilla leaves and chives wilt quickly, add them at the final stage of cooking to preserve their subtle aroma.

Shop ingredients on Coupang(Ad)

Pork leg bonesPork neck bonesHead meatNative sundae (Korean blood sausage)Gochugaru (Korean chili powder)GarlicChiliChivesGreen onionPerilla leavesCheongyang chili pepperDeulkkae (perilla seed powder)