Korean Blood Curd Hangover Stew
Quick answer
This traditional Korean hangover stew features beef blood curd, wilted napa cabbage leaves, and soybean sprouts simmered in a savory beef stock.
What makes this special
- Seonji haejang jjigae supports delicate beef blood curd with a deep base of wilted napa cabbage and crunchy soybean sprouts in a savory beef stock.
- Blood curd soaked 10 minutes then simmered on low to hold its shape
- Ugeonji boiled 8 minutes in beef broth first to build earthy base
Key ingredients
Core cooking flow
- 1 Soak 250g of coagulated blood in cold water for 10 minutes to draw out the b...
- 2 Cut 180g of dried napa cabbage into 4cm lengths and wash 120g of bean sprout...
- 3 Add 800ml of beef broth and the dried cabbage to a pot, bring to a boil over...
This traditional Korean hangover stew features beef blood curd, wilted napa cabbage leaves, and soybean sprouts simmered in a savory beef stock. The preparation begins by soaking the blood curd in cold water to extract excess blood, then cutting it into large pieces to prevent crumbling. The wilted cabbage leaves simmer first in the beef stock to establish a deep, earthy base. Soybean sprouts, garlic, chili flakes, and soup soy sauce are added next, cooking uncovered to eliminate any raw bean aroma. The delicate blood curd goes in last, simmering gently on low heat to preserve its tender, custard-like texture. Finished with sliced green onions and a touch of black pepper, this hearty stew offers a contrast between the soft curd, chewy cabbage, and crunchy sprouts. It is served hot, providing a comforting and filling meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 250g of coagulated blood in cold water for 10 minutes to draw out the blood, then cut into large 5cm pieces.
Cutting too small causes them to crumble during cooking.
- 2Prep
Cut 180g of dried napa cabbage into 4cm lengths and wash 120g of bean sprouts well, trimming any roots, then keep each ingredient separate.
- 3Control
Add 800ml of beef broth and the dried cabbage to a pot, bring to a boil over high heat, reduce to medium, and simmer for 8 minutes.
The base broth is ready when the savory aroma of the dried cabbage infuses the stock.
- 4Season
Add bean sprouts, 1.5 tablespoons gochugaru, 1 tablespoon minced garlic, and 1 tablespoon soup soy sauce and cook for 6 more minutes. Move to the next step when the sprouts are translucent but still crisp.
- 5Control
Add the blood curd and simmer gently over low heat for 6 minutes.
Vigorous boiling or frequent stirring will break the pieces apart, so spoon broth gently over the top instead.
- 6Finish
Add 50g of diagonally sliced green onion and 0.25 teaspoon of pepper, boil for just 1 minute, then turn off the heat immediately.
The moment the green onion aroma rises is the finishing point.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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