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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
- Water
- 8 cups
- Ox blood
- 1 cup, sliced into thin pieces
- Beef brisket
- 500g, cut into bite-sized pieces
- Radish
- 1 medium, peeled and sliced
- Green onions
- 2, chopped
- Garlic
- 2 cloves, minced
- Ginger
- 1 small piece, minced
- Soybean paste
- 2 tablespoons
- Soy sauce
- 1 tablespoon
- Sesame oil
- 1 tablespoon
- Salt
- to taste
- Black pepper
- to taste
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.
Dietary Information
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
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