QiMeal
Haejangguk
Haejangguk · ready in 50 min · 4 servings · 277 kcal per serving · medium · 9 ingredients
A hearty Korean morning after soup with milky ox bone broth, earthy doenjang, tender cabbage, and warming cubes of congealed ox blood.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- kcal
- 277
- Difficulty
- medium
Ingredients · 4 servings
- 1800 mlOx bone broth
- 350 gCongealed ox blood, cut into large cubes
- 450 gNapa cabbage, cut into bite size pieces
- 90 gDoenjang
- 70 gGreen onion, sliced (to serve)
- 24 gGarlic, minced
- 3 gSalt
- 2 gBlack pepper, ground
- 200 mlWater
Equipment
stovetop, large pot, knife, cutting board, measuring spoon, ladle, serving bowl, whisk, instant read thermometer, spoon
Instructions
- Mise en place
Gather the ingredients, measure the seasonings, slice the green onion, mince the garlic, and set out a pot, knife, board, ladle, and bowls. · 10 min
What to look for: Ingredients are measured and ready beside the pot.
- Heat broth base
Bring ox bone broth and water to a lively simmer, then whisk in doenjang until the broth looks cloudy and evenly seasoned. · 5 min
What to look for: Broth is steaming with no visible lumps of doenjang.
- Cook cabbage
Add napa cabbage and garlic, then simmer uncovered until the leaves soften, fold into the broth, and taste sweet at the thick white stems. · 15 min
What to look for: Cabbage is wilted and pale green with tender white ribs.
- Warm blood cubes
Slide in congealed ox blood, reduce to a gentle simmer, and cook without hard boiling until the cubes are hot and firm. · 8 min
When it is done: Blood cubes reach 74°C / 165°F in the center and feel firm when pressed with a spoon.
- Season soup
Season with salt and black pepper, skim any heavy foam, and simmer briefly so the doenjang flavor tastes rounded rather than raw. · 5 min
What to look for: Broth looks unified, lightly cloudy, and free of heavy foam.
- Serve hot
Ladle the soup into deep bowls, scatter green onion on top, and serve immediately while the broth is steaming and restorative. · 2 min
What to look for: Bowls are full, steaming, and topped with fresh green onion.
Nutrition (per serving)
| kcal | 277 |
|---|---|
| Protein | 30 g |
| Carbohydrates | 12 g |
| of which sugars | 3 g |
| Fat | 11 g |
| of which saturated | 4 g |
| Fibre | 3 g |
| Sodium | 1429 mg |
Nutri-ScoreA
Allergens
Contains: soybeans
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat gently on the stovetop until steaming and 74°C / 165°F in the center, stirring carefully so blood cubes stay intact.
Ingredient substitutions
Ox bone broth
- Water: Use only if broth is unavailable, since the soup will lose body and beef depth.
Congealed ox blood
- Napa cabbage: This keeps the bowl filling but removes the traditional seonji character.
Napa cabbage
- Green onion: Use only in a pinch, since it will not give the same soft cabbage texture.
Doenjang
- Salt: Use only for allergy needs, since doenjang defines the soup.
Green onion
- Garlic: Adds aroma but does not replace the fresh onion finish.
Garlic
- Green onion: Use more green onion for a gentler allium note.
