Korean
Korean - Soups and Stews
Haejangguk
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 200g soybean sprouts (kongnamul)
- • 150g coagulated ox blood (seonji), cubed
- • 100g beef brisket, thinly sliced
- • 5 cups beef broth
- • 1 1/2 tbsp doenjang
- • 1 tbsp gochugaru
- • 4 cloves garlic, minced
- • 100g napa cabbage, chopped
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Simmer the soybean sprouts in the broth 15 minutes, covered, until fully cooked.
2
Phase 2
Whisk in the doenjang, gochugaru, and garlic.
3
Phase 3
Add the beef and napa cabbage and simmer 10 minutes.
4
Phase 4
Rinse the coagulated blood cubes and add them for the last 5 minutes.
5
Phase 5
Top with spring onions and serve piping hot with rice.