Take the good bone from the cow’s legs and put them in the water for 12 hours to remove blood and drain. this process is to remove the beef odor. boil for 3 days and coincidentally remove dirt and foam. this broth can be used for Boo Dae Jeon Gol and Gob Chang Jeon Gol.
Hae Mul Yuk Su (Seafood Broth) 해물육수
This is a Korean Style Seafood Broth which boils 10 hours with fresh vegetables and all sort of seafood such as Abalon, Clam, Mussel, Kelp, and Dried-Anchovy. this broth is very flavorful and is a base for Hae Mul
Tang, Noo Lung Ji Tang, etc.
(Braised Pork belly)보쌈
This is a Korean style Boiled Pork Belly dish prepared with Korean herbs (Milk vetch root, Korean angelica root, Licorice, Oriental raisin tree, and Fresh ginseng). The dish gives a tasty flavor and texture.
Baeksuk (Korean Chicken Stew)
Thursday only Baeksuk refers to stew-like dishes made by boiling meat for several hours, without much seasoning. Baeksuk is usually associated with chicken and can be considered a simpler version of "samgyetang," which is prepared with many types of herbs and is consumed for its medicinal properties. Here at Soju Haus, we have combined both concepts to bring you
the same healthy meal in a hearty portion