Pairs well with Premium Baek Sundaeguk (White Sundae Soup)
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Premium Baek Sundaeguk (White Sundae Soup)
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A modern reinterpretation of traditional Ibuk-style sundae soup, featuring a clean-tasting white broth made from domestic Korean beef leg bones simmered for over 8 hours with multiple oil filtrations. Filled with chewy and mild sundae made only with lean meat and vegetables, topped with domestic pork hind leg meat, this soup is light, rich, and suitable for all ages.
08:30:00 total
Serves 4
medium
Soup
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Ingredients
- Korean domestic beef leg bones (Hanwoo sagol) - watch the video to see (for broth, simmered for over 8 hours)
- Lean meat and vegetables - watch the video to see (for sundae filling, no blood or offal)
- Domestic pork hind leg meat - watch the video to see (blood removed for over 8 hours, used as topping)
- Water - watch the video to see (for simmering broth)
- Spicy dadegi (chili paste) - watch the video to see (optional, served as condiment)
Instructions
- Prepare the broth: Simmer Korean domestic beef leg bones in water for more than 8 hours using a traditional cauldron method to extract a rich and deep broth.
- Filter the broth: Filter the broth more than seven times to remove excess oil and impurities, resulting in a light and clean broth.
- Prepare the sundae filling: Use only lean meat and vegetables without blood or offal to make the sundae filling, ensuring a chewy and mild texture.
- Cook the sundae: Cook the sundae in the prepared broth until fully cooked and tender.
- Add pork topping: Add domestic pork hind leg meat, which has had the blood removed for over 8 hours, as a topping to the soup.
- Serve: Serve the Baek Sundaeguk hot, optionally with spicy dadegi for added flavor.
