Hearty and Delicious Ox Blood Soup (Seonji Haejangguk)
The Best for Anemia! Surprisingly Easy Recipe for Rich and Refreshing Ox Blood Soup
I made a comforting ox blood soup, a dish that always comes to mind on cold winter days. Many people seem to find it difficult, even though it’s a favorite winter food. Packed with iron, this soup is excellent for replenishing energy. Try making it at home for a nourishing meal.
Ingredients
- Fresh ox blood (seonji) 100g
- Beef brisket (yangji) 250g
- Beef tripe and intestines (so naejang) 300g
- Scallions (green onions) 4 and 1/3 stalks
- Cooked fernbrake (gosari) 1 handful
- Cooked taro root (toran) 1 handful
- Radish 1/2 medium
- Onion 1 medium
- Bean sprouts (sookju) 1 bag (approx. 150-200g)
- Sesame oil 1 Tbsp
- Minced garlic 3 Tbsp (total)
- Red pepper flakes (gochugaru) 5 Tbsp (total)
- Korean soy sauce for soup (guk-ganjang) 4 Tbsp (total)
- Salt 1 Tbsp (total)
- Cooking wine (mirin or cheongju) a little
- Black pepper a little
- Water 3 liters
Cooking Instructions
Step 1
Heat a deep pot over medium heat. Add 1 Tbsp of sesame oil, then add 1 Tbsp of minced garlic and 1/3 of the chopped scallions. Sauté until fragrant. Once the scallions begin to turn translucent, add the beef brisket and cook until the surface is browned. Then, add the beef tripe and intestines and stir-fry together. It’s important to cook the meat until the blood is mostly removed and it becomes lightly browned.
Step 2
Once the meat is partially cooked, add 3 Tbsp of red pepper flakes and stir-fry briefly to release their aroma, being careful not to burn them. Next, add 2 Tbsp of Korean soy sauce and stir-fry. Then, add the radish cut into 2cm x 2.5cm pieces and sauté until the radish becomes slightly translucent. Add a pinch of black pepper and a splash of cooking wine to remove any gamey odors, then stir-fry once more. Pour in 3 liters of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently.
Step 3
After the broth has simmered for a while, add the prepared fernbrake and taro root. Continue to boil for about 10-15 minutes, allowing the fernbrake and taro to soften and the flavors to meld into the soup. Skim off any foam that rises to the surface for a clearer broth.
Step 4
Now it’s time to add more vegetables for flavor. Add the thinly sliced onion, the remaining 2 Tbsp of minced garlic, and the 4 scallions cut lengthwise into quarters. Cover the pot and let it simmer on medium-low heat for at least 10 minutes, allowing the scallions to become very tender and release their sweetness and refreshing flavor into the soup.
Step 5
Finally, it’s time to season and add the last ingredients. Stir in the remaining 2 Tbsp of red pepper flakes, 1 Tbsp of salt, and 2 Tbsp of Korean soy sauce. Taste and adjust the seasoning if needed with more salt or soy sauce. Add the washed bean sprouts and cook just until they are slightly wilted. Just before the bean sprouts are fully cooked, add the ox blood. Cook for another 2-3 minutes, or until the ox blood is cooked through and has a soft, curd-like texture. Be careful not to overcook the ox blood, as it can become tough.
