"Beef bone and soybean paste soup with napa cabbage
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Korean Hangover Soup
5
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Recipe Intro From ladyssoul
Hangover soup called "Hae Jang gook" in Korean. It's the perfect meal to eat with rice when you've had a late night of heavy drinking!
RECIPE:
This is a very hearty soup made with beef bone broth and soy bean paste, also one of the famous dishes as hangover cure soup. For this soup, you need to make to two traditional ingredients, beef bone broth(Sagol-guk), sun dried napa cabbage(ugeoji). Traditionally 'Ugeoji' means the sun-dried outer leaves of a napa cabbage, which is preserved food for winter. But You can use napa cabbage as it is.
for Beef bone broth(Sagol-guk)
Recipe is simple, but as slow food, it does take a long time to make. Definitely this soup is not a quick and easy to make, but you can use this broth in Korean dishes such as 'guk', 'jjigae.' I made this 'Sagol-guk' with a Staub cocotte on the stovetop, but you can use slow cooker.
Ingredients
1 kg of beef bone
s water
Instructions
Soak the beef bones cold water for at least 1 hour to draw out the blood. Rinse the bones in cold water.
Place the bones in a large pot filled with boiling water. Boil for 5-10 minutes. Then drain out this water, to get rid of the excess fat and impurities.
Add clean water again to the bones. Simmer for at least for a day, until you get a milky and thick broth.
Chill the broth for several hours. You can see fat floats to the top and gets hardened. Remove the solid fat from the top.
for Napa cabbage(ugeoji).
Ingredients
outer leaves of napa cabbage(or 'Eolgalyi' cabbage) 300g
Korean soybean paste 5 tbsp (to taste)
garlic, minced 1 tbsp
Korean soup soy sauce(Guk-ganjang) 1 tbsp
red chili powder 1 tbsp
Instructions
Put the outer leaves of a napa cabbage into boiling water and blanch it for 2 minutes with the lid open.
Rinse it in cold water. Gently squeeze the leaves to get rid of any remaining water.
Shred the cabbage into small pieces and put them into a large bowl. Add soy bean paste, garlic, soy sauce, red chili powder and mix well by hand. Marinate for 10 minutes.
finally for the 'Sagol-ugeoji guk'
Ingredients
beef bone broth(Sagol-guk) 1L
beef flank or shank, diced 200g
marinated napa cabbage
seasame oil
Instructions
Heat a deep pot over high heat. Add sesame oil and stir-fry the diced beef. Add napa cabbage and stir it with a large spoon for 20 seconds.
Add beef bone broth and boil for 20-30 minutes over medium high heat. Lower the heat and simmer for10 minutes.
Serve hot with steamed rice.
This is a very hearty soup made with beef bone broth and soy bean paste, also one of the famous dishes as hangover cure soup. For this soup, you need to make to two traditional ingredients, beef bone broth(Sagol-guk), sun dried napa cabbage(ugeoji). Traditionally 'Ugeoji' means the sun-dried outer leaves of a napa cabbage, which is preserved food for winter. But You can use napa cabbage as it is.
for Beef bone broth(Sagol-guk)
Recipe is simple, but as slow food, it does take a long time to make. Definitely this soup is not a quick and easy to make, but you can use this broth in Korean dishes such as 'guk', 'jjigae.' I made this 'Sagol-guk' with a Staub cocotte on the stovetop, but you can use slow cooker.
Ingredients
1 kg of beef bone
s water
Instructions
Soak the beef bones cold water for at least 1 hour to draw out the blood. Rinse the bones in cold water.
Place the bones in a large pot filled with boiling water. Boil for 5-10 minutes. Then drain out this water, to get rid of the excess fat and impurities.
Add clean water again to the bones. Simmer for at least for a day, until you get a milky and thick broth.
Chill the broth for several hours. You can see fat floats to the top and gets hardened. Remove the solid fat from the top.
for Napa cabbage(ugeoji).
Ingredients
outer leaves of napa cabbage(or 'Eolgalyi' cabbage) 300g
Korean soybean paste 5 tbsp (to taste)
garlic, minced 1 tbsp
Korean soup soy sauce(Guk-ganjang) 1 tbsp
red chili powder 1 tbsp
Instructions
Put the outer leaves of a napa cabbage into boiling water and blanch it for 2 minutes with the lid open.
Rinse it in cold water. Gently squeeze the leaves to get rid of any remaining water.
Shred the cabbage into small pieces and put them into a large bowl. Add soy bean paste, garlic, soy sauce, red chili powder and mix well by hand. Marinate for 10 minutes.
finally for the 'Sagol-ugeoji guk'
Ingredients
beef bone broth(Sagol-guk) 1L
beef flank or shank, diced 200g
marinated napa cabbage
seasame oil
Instructions
Heat a deep pot over high heat. Add sesame oil and stir-fry the diced beef. Add napa cabbage and stir it with a large spoon for 20 seconds.
Add beef bone broth and boil for 20-30 minutes over medium high heat. Lower the heat and simmer for10 minutes.
Serve hot with steamed rice.