Seonji Haejangguk (Ox Blood Hangover Soup)

Ingredients

Directions

1. 1
   

   In a pot, combine 23 cups of water, 35 stock anchovies, 5 pieces of kelp, and 1½ tbsp chili seeds and bring to a boil over high heat. Once boiling, lower to medium and simmer for 10 minutes, then strain through a fine sieve to make about 16 cups of stock. The chili seeds are optional, and you can use beef-bone broth instead if you have it.

2. 2
   

   Trim the root ends off the young napa cabbage and wash it, then blanch in boiling salted water for 5 minutes, rinse in cold water, and soak for 10 minutes to remove the grassy taste. Squeeze out the water well, cut into large pieces, and season by rubbing in 1 tbsp soybean paste, minced garlic, 3 tbsp chili powder, 2 tbsp soup soy sauce, and sesame oil.

3. 3
   

   Season the beef brisket with minced garlic, 2 tbsp chili powder, 2 tbsp soup soy sauce, sesame oil, 3 tbsp cooking wine, and pepper, and let it marinate for 10 minutes. Wash the soybean sprouts, cut the green onion into large pieces, and slice the radish into thin squares.

4. 4
   

   Gently rinse the ox blood curd in cold water to remove excess blood. Add ½ cup of soju to boiling water, add the curd, and once the surface firms up, cut it into large pieces with a wooden spatula while blanching for 5 minutes, then rinse in cold water and drain. Adding it raw causes odor and cloudy broth, so always blanch it first.

5. 5
   

   In a large pot, sauté the marinated brisket and radish over medium heat for 1 minute, then add the stock, marinated napa cabbage, and blanched ox blood curd and bring to a boil over high heat with the lid off. Once boiling, lower to medium and simmer for 15 minutes, then add the green onion and soybean sprouts along with 1⅓ tbsp salt, 2½ tbsp fish sauce, and 1 tbsp chili powder, and simmer 5 minutes more. Skim off the foam now and then.

6. 6
   

   Taste and adjust with salt and chili powder to your liking. If you prefer a thicker broth, simmer a little longer. Serve garnished with chopped green onion or chopped cheongyang chili.