Haejang-guk: Beef and Blood Soup
Ingredients
- 800 gBeef shank (in large chunks)
- 400 gBeef blood (in cubes)
- 300 gChinese cabbage (blanched and squeezed)
- 200 gbean sprouts (cleaned)
- 3 tbspdoenjang
- 2 tbspgochugaru
- 4 pcGarlic (minced)
- 1 pcLeek (sliced)
- 2 tbspKorean soy sauce
- 1 tbspSesame oil
- 2 LMineral water
- 100 gUgeoji (dried cabbage leaves) (rehydrated and cut into pieces)
- 2 tbspperilla oil
Method
A deep, powerful broth enriched with fermented soybean paste. The meat falls off the bone, while the poached ox blood provides a firm, smooth texture.
- 1
Plunge the beef shank into boiling water for 10 minutes. Drain and rinse the pieces with clean water to remove all impurities and coagulated blood on the surface.
- 2
Place the meat in clean mineral water. Bring to a boil, then lower the heat. Skim regularly to keep a clear broth. Simmer until the meat is fork-tender.
- 3
In a separate saucepan, poach the beef blood cubes in simmering salted water. The blood is ready when it changes color and becomes firm like a custard.
- 4
Mix the blanched napa cabbage and ugeoji with doenjang, gochugaru, minced garlic, and sesame oil. Press to let the flavors penetrate the vegetable fibers.
- 5
Add the seasoned vegetables, bean sprouts, blood cubes, and perilla powder to the beef broth. Pour in the Korean soy sauce. Boil for an additional 15 minutes to bind everything together.
Frequently asked questions
How do you get this dish right?
- Skim carefully during the first boil to avoid a bitter broth.
- Poach the ox blood separately to keep the main soup from becoming cloudy.
- Coat the meat generously with soy sauce at the end to highlight its flavor.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The broth develops more depth after being reheated once.
