Haejangguk


해장국

Alternate spellings: Haechangkuk

This is a thick, spicy, and very hearty soup made from ox (beef) bone broth with soybean paste (doenjang), soybean sprouts, white radish, green onions and sometimes ox blood. Also called early morning soup or hangover soup, this is a very traditional home-style dish often eaten after a night of heavy drinking

Servings: 6

Ingredients

First Boil

4

pounds

Pork Spine or neck bones with meat on

8

cups

water

Simmer Ingredients



Spine bones from first boil

1

cup

doenjang (Korean miso) paste

1


medium white onion

6


cloves garlic

8

cups

unsalted beef broth

1


large green onion (white only - reserve the green for third boil)

1

ounce

peeled ginger

10


whole or cracked (not ground) black pepper seeds

Boil



Spine bones from previous steps



Broth from "simmer step"

1


small Korean "white" radish (Daikon) (about 1 pound)

8


outer leaves of napa (Chinese) cabbage

4

ounces

dried gosari (fern brakken, fern sprouts)

8


cloves garlic

2


green chile peppers (mild)

1


or 2 red chile peppers (hot)

2

tablespoons

gochujang (red pepper paste)

2

oz

neutari beoseot 느타리버섯 (oyster mushrooms)

3 or 4


pyogo beoseot 표고버섯 (shiitake mushrooms)

4

tablespoons

medium or fine ground red chile pepper

1/2

pound

soy bean sprouts

Final

6


green onions + the reserved green from the "simmer" step

2

ounces

paengi beoseot 팽이버섯 (enoki mushrooms)

Optional

1/2

cup

clotted ox(beef)blood

1

teaspoon

salt

1/2

cup

water

Procedure

Directions

First Boil

Place spine bones in a large cooking pot and cover with cold water.

Soak for two hours, rinse, and drain (discard soak water).

Cover bones with water and bring to a boil over high heat.

Boil for about five minutes, remove from heat, and discard boil water.

Rinse bones in cold water and drain.

Simmer

Preparation

Spine Bones

Rub the bones with the doenjang paste and let sit for ten minutes.

Vegetables

Cut onion in quarters

Peel and slice ginger into two or three pieces

Cut garlic cloves in half from top to bottom

Slice the white section of the green onion in half from top to bottom.

Cook

Place spine bones in large pot and cover with beef broth.

Bring to a slow boil, then reduce heat to a simmer.

Add all other simmer ingredients.

Simmer for two hours, adding water as needed to maintain 3/4 the original liquid volume.

Carefully remove bones from broth, then strain the broth into a second cooking pot.

Discard vegetable solids strained from the broth.

Third Boil

Preparation

Gosari

Soak dried gosari for about 30 minutes to one hour in cold water.

Rinse and drain.

Korean "white" radish

Cut in slices about 1/2 inch thick.

For thicker radish, cut in half or quarters from top to bottom first.

Napa (Chinese) cabbage

Rinse well in cold water.

Cut leaves into strips about 3/4 of an inch wide by 2 inches long.

Garlic

Slice garlic in half or thirds from top to bottom.

Chile peppers

Slice chile peppers on a diagonal.

Neutari beoseot (oyster mushrooms)

Cut into bite sized pieces

Pyogo beoseot (shiitake mushrooms)

If dried - rinse well in cold water, then reconstitute in 1/2 cup beef broth.

Cut fresh or re-hydrated mushrooms in half.

Soy bean sprouts

Rinse well in cold water.

Optional clotted blood

Place blood, water, and salt in a mixing bowl and mix well.

Cook

Place spine bones back into cooking pot, add strained broth, (and optional blood mix) and bring to a medium boil

Add sliced radish and gosari, cook for three to five minutes.

Add remaining ingredients and cook another five minutes.

Reduce heat to low.

Final

Separate paengi beoseot (enoki mushrooms) into small bunches. (one bunch per serving bowl)

Cut green onions into about 1 1/2 inch lengths.

CAREFULLY place some of the spine bones in each serving bowl

Use a slotted spoon and place cooked vegetables in each serving, on top of the bones.

Place green onion and paengi on top of the vegetables.

Ladle simmering broth over the meat and vegetables in each bowl.

Turn off heat under the soup pot

Serve with steamed white rice and ban chan.

Shopping List for Haejangguk (View in separate page)

4 pounds 돼지 목에 뼈가 (Pork Spine or neck bones with meat on)
된장 doenjang (soybean paste)
고추장 gochujang (red pepper paste)
고춧가루 (gochutgaru - red chili pepper powder)
1 양파 medium onion
2 마늘 maneul  (garlic)
8 cups unsalted beef broth
생강 saenggang  (1 ounce ginger)
10 후추 whole or cracked (not ground) black pepper seeds
1 무 Mu (Daikon or White radish) (about 1 pound)
1 배추 baechu  (napa or Chinese cabbage )
고사리dried gosari ( 4 ounces fern brakken, fern sprouts)
2 빨강 고추 (red chili pepper - gochu)
2 녹색 고추 (green chili pepper - gochu) 
느타리버섯 neutari beoseot (2 ounces oyster mushrooms)
표고버섯 pyogo beoseot ( 3 or 4  shiitake mushrooms)
1/2 pound 콩나물 (kongnamul - soy bean sprouts)
7 파  pa  (green onions )
팽이버섯 paengi beoseot ( 2 ounces enoki mushrooms)
Optional
1/2 cup clotted ox(beef)blood
salt

Nutrition Facts

Serving size: 1/6 of a recipe (40.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

801.93

Calories From Fat (54%)

434.41

Calories From Protein (27%)

220.41

Calories From Carbohydrates (18%)

147.11

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 48.61g

75%

Saturated Fat 16.97g

85%

Monounsaturated Fat 20.8g

 

Polyunsaturated Fat 6.17g

 

Trans Fatty Acids 0g

 

Cholesterol 172.28mg

57%

Sodium 2809.62mg

117%

Potassium 1701.95mg

49%

Total Carbohydrates 38.75g

13%

Fiber 8.11g

32%

Sugar 10.12g

 

Sugar Alcohols 0g

 

Net Carbohydrates 30.64g

 

Protein 56.06g

112%

Vitamin A 1474.77IU

29%

Vitamin C 108.96mg

182%

Calcium 261.66mg

26%

Iron 7.1mg

39%

Vitamin E 0.52mg

5%

Vitamin D 0IU

0%

Thiamin 0.91mg

61%

Riboflavin 0.67mg

39%

Niacin 9.99mg

50%

Vitamin B6 1.05mg

53%

Folate 149.75mcg

37%

Vitamin B12 0.97mcg

16%

Pantothenic Acid 2.26mg

23%

Vitamin K 125.27mcg

157%

Phosphorus 579.47mg

58%

Magnesium 137.36mg

34%

Zinc 8.03mg

54%

Copper 1.26mg

63%

Manganese 1.84mg

92%

Selenium 64.72mcg

92%

Alcohol 0g

 

Caffeine 0mg

 

Water 996.94g

0%

Author Notes

Other types of haejangguk:

* Ugeoji haejangguk (우거지해장국) - made with ugeoji (우거지, dried leaves of Chinese cabbage)

* Kongnamul haejangguk (콩나물해장국) - made with kongnamul (콩나물, bean sprouts)

* Seonji haejangguk (선지해장국) - made with seonji (선지, coagulated ox blood)

* Jaecheopguk (재첩국) - made with jaecheop (Corbicula fluminea) and buchu (garlic chives)

* Gulgukbap (굴국밥) - made with oyster and garlic chives


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