Haejangguk (Korean Pork Bone Hangover Soup)
Clean 600 g pork spine with a 30 minute soak in cold water and a 5 minute blanch, rinse it, then simmer it in 2.5 L water over medium-low heat for 2 hours, until the broth turns cloudy and rich. Rub doenjang, gochugaru, and 5 minced garlic cloves into 200 g lightly squeezed ugeoji and simmer it in the broth over medium heat for 20 minutes. Add 150 g seonji in bite-size pieces for the final 10 minutes and spoon hot broth over it instead of stirring hard, so the pieces keep their shape.
Quick answer
- Total time
- 140 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Pork spine bones simmer for about two hours into a cloudy, rich stock, then blanched cabbage greens (ugeoji) rubbed with doenjang and chili join the pot for an earthy, spicy depth.
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Cubes of seonji, congealed blood, are added near the end and warmed by ladling broth over them rather than stirring, so they hold their shape.
Ingredients
Instructions
- 1
Soak 600 g pork spine in cold water for 30 minutes to draw out blood.
Blanch in boiling water for 5 minutes, then rinse under cold water, cleaning between the bones so the broth stays clear and clean-tasting.
- 2
Put the cleaned bones in a large pot with 2.5 L water and bring it to a strong boil.
Skim off foam as it rises, then lower to medium-low and simmer for 2 hours until the broth turns cloudy and rich.
- 3
Lightly squeeze 200 g cooked ugeoji so it is moist but not dripping.
Add 1 tbsp doenjang, 1 tbsp gochugaru, and 5 minced garlic cloves, then rub the seasoning into the leaves so the thick stems absorb it.
- 4
Add the seasoned ugeoji to the broth and simmer over medium heat for 20 minutes.
Stir occasionally so the doenjang does not stick to the bottom, and cook until the stems soften and the broth turns red.
- 5
Cut 150 g seonji into bite-size pieces and add it for the final 10 minutes.
Do not stir hard; spoon hot broth over the pieces instead, warming them through without breaking their shape.
- 6
Season with 1 tsp soup soy sauce, checking both color and saltiness, then finish with salt only if needed.
Top with 2 sliced green onion stalks and serve very hot, while the broth is still bubbling.
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