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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.
Servings: 4
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!
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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