📝 About This Recipe
Known as the legendary 'soup for the stomach,' Haejang-guk is Korea's soul-soothing answer to a long night out or a cold winter's day. This deeply savory broth features tender beef short ribs, earthy soybean paste (doenjang), and nutrient-rich dried cabbage (woogeoji) that work together to detoxify and revitalize the body. It’s a complex, hearty masterpiece that balances spicy, umami, and nutty notes for the ultimate comfort in a bowl.
🥗 Ingredients
The Beef and Broth
- 1 lb Beef short ribs or brisket (cut into bite-sized chunks)
- 10 cups Water (filtered is best)
- 6-8 large Dried anchovies (guts removed for a clean taste)
- 1 piece Dried kelp (Dashima) (approx 4x4 inches)
- 1/2 lb Korean radish (Mu) (peeled and sliced into thin squares)
The Vegetables and Aromatics
- 10-12 large Napa cabbage leaves (blanched and torn into strips)
- 1/2 lb Soybean sprouts (washed and trimmed)
- 3 tablespoons Garlic (minced)
- 4 stalks Green onions (cut into 2-inch lengths)
- 1-2 Serrano or Thai chilies (sliced, adjust for heat)
The Seasoning Paste
- 3 tablespoons Korean soybean paste (Doenjang) (the heart of the umami flavor)
- 2 tablespoons Korean chili flakes (Gochugaru) (adjust for spice preference)
- 1 tablespoon Soup soy sauce (Guk-ganjang) (adds depth and salt)
- 1 tablespoon Toasted sesame oil (for a nutty finish)
- 1/2 teaspoon Black pepper (freshly ground)
👨🍳 Instructions
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1
Soak the beef chunks in cold water for 30 minutes to draw out excess blood, which ensures a clear, clean-tasting broth. Drain and rinse.
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2
In a large heavy-bottomed pot, combine the beef, 10 cups of water, dried anchovies, and kelp. Bring to a boil over medium-high heat.
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3
Once boiling, remove the kelp. Let the broth continue to boil for another 15 minutes, then remove the anchovies with a slotted spoon and discard.
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4
Reduce heat to medium-low, cover, and simmer the beef for 60 minutes until it begins to get tender. Skim off any foam or fat that rises to the surface.
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5
While the beef simmers, blanch the napa cabbage in a separate pot of boiling water for 2 minutes. Drain, rinse in cold water, and squeeze out excess moisture.
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6
In a small bowl, mix the 'Seasoning Paste' ingredients: doenjang, gochugaru, minced garlic, soup soy sauce, and sesame oil until a thick paste forms.
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7
Massage the seasoning paste directly into the blanched cabbage strips. This 'marinating' step allows the flavors to penetrate the greens deeply.
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8
Add the sliced Korean radish and the seasoned cabbage to the beef broth. Increase heat to medium and cook for 20 minutes.
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9
Add the soybean sprouts and green onions. Do not cover the pot once the sprouts are added to prevent a 'fishy' smell from developing.
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10
Simmer for a final 10-15 minutes until the sprouts are cooked but still slightly crunchy and the broth is rich and fragrant.
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11
Taste the soup. If it needs more salt, add a touch more soup soy sauce or a pinch of sea salt. Stir in the sliced chilies for a fresh kick.
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12
Ladle the steaming soup into deep bowls, ensuring everyone gets a generous portion of beef, cabbage, and sprouts.
💡 Chef's Tips
For the most authentic flavor, use 'Guk-ganjang' (soup soy sauce) which is saltier and lighter in color than regular soy sauce. If you can find it, add 1/2 cup of congealed ox blood (seonji) for the traditional 'Seonji-guk' variation. Don't overcook the soybean sprouts; they should provide a refreshing snap to contrast the tender beef. If the broth reduces too much, add a cup of hot water to maintain the soup's volume without losing the temperature. For a deeper flavor, make the broth a day in advance and reheat before adding the vegetables.
🍽️ Serving Suggestions
Serve piping hot with a bowl of fluffy steamed white rice (often dunked directly into the soup). Pair with well-fermented Baechu-kimchi or Kkakdugi (cubed radish kimchi) for acidity. A side of seasoned perilla leaves adds a wonderful herbal note to the meal. Provide a small dish of salted shrimp (saeu-jeot) on the side for guests to adjust the seasoning to their liking. Enjoy with a hot cup of barley tea (bori-cha) to soothe the palate after the spicy broth.