Haejangguk

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

  1. 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.
  2. 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.
  3. 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.
  4. Gently add the cubed congealed ox blood into the soup, allowing it to heat through. Continue to simmer for another 30 minutes, stirring occasionally.
  5. Taste the soup and season with salt and black pepper according to your preference.
  6. 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