Haejangguk
Haejangguk, from above
Non vegKorea

Haejangguk

Beef broth, cabbage leaves and doenjang, warming you from the inside. A dawn soup.

90 minTime
24 gProtein each
mediumSpice
Morning after soup2 chapters · 1 min read

Make it your way

Grandma's wayBeef and cabbage soup seasoned with doenjang.
The original
211kcalsame
24 gproteinsame
3 gfibresame
90minutessame

Ugeoji haejangguk, home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef250 g brisket, in one piece
Water8 cups
Napa cabbage (wombok, chinese leaf)outer leaves, blanched
Soybean sprouts150 g
Doenjang2½ tbsp
Gochugaru1 tbsp
Garlic6 cloves, minced
Soy sauce2 tsp
Salt¾ tsp
Spring onion (green onion, scallion)3 stalks, cut
Green chilli2, sliced

Method

5 steps
  1. 1Simmer the brisket in the water for 60 minutes, skimming foam.
  2. 2Lift out the beef, shred it and toss with gochugaru, garlic and soy.
  3. 3Mix the blanched cabbage leaves with doenjang.
  4. 4Return beef and cabbage to the broth with the sprouts and simmer 15 minutes.
  5. 5Season with salt and add spring onion and chilli.
Serve it like this

Serve very hot in a deep bowl with rice on the side and kkakdugi; add rice to the soup if you like.

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Make it a meal

What goes with Haejangguk: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
On the side Kkakdugi40 min
On the side Ojingeochae muchim15 min
To drink Boricha25 min
Something sweet Yaksik90 min
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