Korea

Haejangguk

Name: Haejangguk
Total time: 120 min
Yield: 4
Cuisine: Korea
Ingredients: 1 kg Beef bones; 400 g Napa cabbage & bean sprouts; 3 tbsp Doenjang (soybean paste); 1 tbsp Gochugaru; some of each Garlic & spring onion; to taste Salt

Korean hangover soup

Haejangguk literally means "soup to chase a hangover" and has been eaten the morning after in Seoul for centuries.

The rich beef-bone broth is filled with cabbage, bean sprouts and congealed beef blood (seonji) and seasoned with doenjang.

Servings4

Time120 min

LevelAdvanced

Ingredients

Beef bones1 kg
Napa cabbage & bean sprouts400 g
Doenjang (soybean paste)3 tbsp
Gochugaru1 tbsp
Garlic & spring onionsome of each
Saltto taste

★ = available authentic in the Asia Boutique

Preparation

Boil the beef bones long into a rich broth.
Blanch the cabbage and add to the broth.
Stir in doenjang and gochugaru.
Add bean sprouts and garlic, simmer.
Serve with spring onion and rice.

Make it original

Doenjang and gochugaru for haejangguk are in the Asia Boutique.

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