bonappetit
Sulguk (Alcohol Stew)
There's nothing more soothing than a bubbling pot of sulguk, a.k.a. alcohol soup. This spicy version is brimming with blood sausage, mushrooms, fish cakes, and instant ramyun.
👥 4 Servings👤 Irene Yoo📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●pot
- ●bowl
📝 Preparation Steps
1
Mix 2 Tbsp. gochujang, 5 tsp. gochugaru, 1 Tbsp. finely chopped garlic, 1 Tbsp. soy sauce, and ½ tsp. freshly ground pepper in a small bowl. Set in the middle of a large high-sided skillet, braising pan, or wide, shallow pot. Arrange 4 oz. thick-cut pork belly, cut into ½" pieces (if using—see next step for soondae instructions), 2 fish cake sheets (about 7x4"), quartered, halved on a diagonal to make 16 triangles, and 3 cups oyster mushrooms, separated into small pieces, around bowl. Place one 4-oz. package instant ramyun noodles, then 4 scallions, sliced into 2" pieces, on top.
. gochujang (Korean hot pepper paste)2 Tbsp. gochugaru (coarse Korean red pepper powder)5 tsp. finely chopped garlic1 Tbsp. soy sauce1 Tbspfish cake sheets (about 7x4"), quartered, halved on a diagonal to make 16 triangles2oyster mushrooms, separated into small pieces3 cups4-oz. package instant ramyun noodles (such as Ottogi Plain Instant Noodle)1
2
Pour in 4 cups beef or chicken bone broth or stock and set over high heat. Bring to a boil and cook, uncovered, adding up to ½ cup water ¼-cupful at a time if liquid is getting low, until noodles are al dente, about ⏱️ 5 minutes. (If using 1 soondae, sliced 1" thick, reduce heat to medium after cooking ⏱️ 3 minutes. Add sausage; cook until noodles are al dente and sausage is warmed through, about ⏱️ 2 minutes.)
beef or chicken bone broth or stock4 cups
3
Divide sulguk among bowls and serve with steamed rice if desired.
Steamed rice (for serving; optional)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...