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Haejangguk
Haejangguk, affectionately known as the 'soup to chase a hangover,' is a beloved Korean dish that warms the soul and revitalizes the spirit. This hearty soup is a comforting blend of rich beef broth, tender napa cabbage, and a spicy kick from gochujang, making it the perfect remedy after a long night. Traditionally enjoyed in Korea, this dish is not only a culinary delight but also a cultural staple, often served in cozy eateries where friends gather to unwind and share stories. With its robust flavors and nourishing ingredients, Haejangguk is sure to become a favorite in your home kitchen.
Servings: 4
Ingredients
- Beef bones
- 2 pounds
- Water
- 10 cups
- Napa cabbage
- 1/2 head, chopped
- Congealed ox blood
- 1 cup, cubed
- Gochujang (Korean red chili paste)
- 3 tablespoons
- Fermented soybean paste
- 2 tablespoons
- Garlic
- 4 cloves, minced
- Green onions
- 4, chopped (plus additional for garnish)
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Rinse the beef bones under cold water to remove any impurities. Place them in a large pot and add 10 cups of water. Bring to a vigorous boil over high heat.
- Once boiling, reduce the heat to low and let the broth simmer for about 2 hours, skimming off any foam or impurities that rise to the surface.
- After 2 hours, add the chopped napa cabbage, fermented soybean paste, gochujang, minced garlic, and chopped green onions to the pot. Stir well to ensure everything is well combined.
- Gently add the cubed congealed ox blood into the soup, allowing it to heat through. Continue to simmer for another 30 minutes, stirring occasionally.
- Taste the soup and season with salt and black pepper according to your preference.
- Serve hot, garnished with additional chopped green onions for a fresh touch.
Dietary Information
Servings: 4 • Dish Type: Soup • Prep Time: 20 minutes • Cook Time: 2 hours and 30 minutes • Calories: 400 • Fat: 20g • Carbs: 30g • Protein: 30g • Sodium: 800mg • Sugar: 3g
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