Teresa's Recipes
Seonji Haejangguk - Korean Hangover Soup
Seonji Haejangguk, a traditional Korean soup, is a hearty and flavorful combination of ox blood, tender beef brisket, and refreshing vegetables. Often regarded as a remarkable hangover cure, this soup brings a unique balance of flavors - a hint of spice, a touch of umami, and a deep, rich broth. Its origins trace back to the olden days when Koreans wanted a nourishing and restorative dish after festive nights. The soup is not only a taste revelation but also a window into Korea's culinary culture.
Ingredients
- 8 cups Water
- 1 cup, sliced into thin pieces Ox blood
- 500g, cut into bite-sized pieces Beef brisket
- 1 medium, peeled and sliced Radish
- 2, chopped Green onions
- 2 cloves, minced Garlic
- 1 small piece, minced Ginger
- 2 tablespoons Soybean paste
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Calories: 350
- Fat: 15g
- Carbs: 30g
- Protein: 25g
- Sodium: 1200mg
- Sugar: 5g
Instructions
- Bring water to a boil in a large pot.
- Add the ox blood and beef brisket to the boiling water. Cook for about 10 minutes.
- After 10 minutes, remove the ox blood and beef brisket from the pot. Rinse them under cold water to remove any impurities. Slice the ox blood into thin pieces.
- Return the sliced ox blood and beef brisket to the pot.
- Add the radish, green onions, garlic, ginger, soybean paste, soy sauce, sesame oil, salt, and black pepper to the pot. Stir well to combine.
- Reduce the heat and let the soup simmer for about 40 minutes, or until the beef brisket is tender and the flavors have melded together.
- Taste the soup and adjust the seasoning if needed. Serve the Seonji Haejangguk hot, garnished with extra green onions if desired. Enjoy this comforting and restorative Korean delicacy!
Tips
- For a spicier version, add some Korean red pepper flakes (Gochugaru) or a spoon of Gochujang (Korean chili paste).
- This soup is traditionally served with a side of Kimchi and a bowl of steamed rice for a complete meal.