Okay, here is one version of Haejangguk -
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
Ingredients (6 servings)
4 pounds Pork Spine or neck bones with meat on
8 cups water
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
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 ounces 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
6 green onions + the reserved green from the "simmer" step
2 ounces paengi beoseot 팽이버섯 (enoki mushrooms)
1/2 cup clotted ox(beef)blood
1 teaspoon salt
1/2 cup water
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.
Rub the bones with the doenjang paste and let sit for ten minutes.
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.
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.
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.
Slice garlic in half or thirds from top to bottom.
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.
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.
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.
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