Chulbalguk

Chulbalguk is a Korean dish that translates literally to "iron leg soup." It is a hearty and nourishing soup typically made with beef bones, often including shank or knuckle, simmered for an extended period to extract maximum flavor and nutrients. The long simmering process results in a rich, clear broth that is both deeply savory and said to be beneficial for bone health, hence its name.

The base of chulbalguk is the beef bone broth, which is seasoned with salt and sometimes a touch of pepper. Common additions to the soup include thinly sliced beef, Korean radish (mu), green onions, and sometimes glass noodles (dangmyeon). While the exact ingredients can vary regionally or according to personal preference, the emphasis remains on the quality of the broth and the tender, melt-in-your-mouth texture of the beef.

Chulbalguk is often served as a restorative meal, particularly during colder months or for those recovering from illness. It is considered a traditional and comforting dish in Korean cuisine, enjoyed for its simple yet profound flavors and perceived health benefits. The soup is usually presented with a side of rice and various banchan (side dishes), allowing diners to customize their meal.