Haejang-guk

Haejang-guk — literally "soup to chase away the hangover" — is Korea's famous restorative morning-after soup. There are many regional versions; this Seoultanese style features a rich beef bone broth, tender coagulated ox blood (seonji), napa cabbage kimchi, and crispy beansprouts. Eaten throughout the night at pojangmacha street stalls and at dawn at 24-hour haejang-guk restaurants, it is a cornerstone of Korean late-night and comfort culture.

Serves: 4

Ingredients

• 1.5kg (3¼ lb) beef marrow bones, cut into 5cm segments
• 200g (7 oz) brisket or beef shank, whole piece
• 3 litres (12 cups) cold water
• 200g (7 oz) seonji (coagulated ox blood), sliced 1cm thick — optional but traditional
• 200g (7 oz) napa cabbage kimchi, roughly chopped
• 120ml (½ cup) kimchi brine
• 200g (7 oz) fresh mung bean sprouts
• 4 spring onions, sliced
• 4 garlic cloves, minced
• 2 tbsp (30g) gochugaru (Korean chilli flakes)
• 1 tbsp (15ml) doenjang (Korean fermented soybean paste)
• 2 tsp sesame oil
• Salt and black pepper to taste
• Steamed short-grain white rice, to serve
• Kimchi, to serve

Instructions

1. Soak the marrow bones in cold water for 1 hour, changing the water once, to remove blood. Drain.
2. Place bones and brisket in a large pot. Cover with fresh cold water. Bring to a vigorous boil and blanch for 5 minutes. Drain and rinse the bones and meat under cold running water, scrubbing away any grey residue.
3. Return cleaned bones and brisket to the pot with the 3 litres of fresh cold water. Bring to a boil, then reduce to a strong simmer. Cook uncovered for 3-4 hours until the broth is milky white and richly flavoured. Skim occasionally.
4. Remove the brisket after about 1 hour 30 minutes when it is tender. Slice thinly against the grain and set aside. Continue simmering the bones.
5. Strain the broth, discarding the bones. Return the broth to the pot and bring to a simmer. Stir in the doenjang and gochugaru. Add the kimchi and kimchi brine and simmer 10 minutes.
6. Add the seonji slices, beansprouts, and the sliced brisket. Simmer 5 minutes — do not overcook the beansprouts, which should retain a slight crunch.
7. Stir in garlic and sesame oil. Taste and season with salt. Ladle into deep bowls and top with spring onions. Serve immediately with steamed rice and extra kimchi on the side.

Cook's Notes: The milky white broth (gomguk) develops from the collagen in the marrow bones during the long boil — maintain a strong simmer rather than a gentle one for the best opaque result. Seonji can be found at Korean supermarkets; firm silken tofu is an easy substitute.