Korean Blood Curd Hangover Stew
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The blood curd (seonji) is cut in large pieces, so every spoonful catches a soft chunk, and the broth, with ugeoji (outer napa cabbage leaves) and soybean sprouts, is earthy and spicy.
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Haejang refers to easing a hangover, and this is what people reach for the morning after drinking.
Ingredients
Instructions
- 1
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.
- 2
Cut 180g of napa cabbage leaves into 4cm lengths and wash 120g of bean sprouts well, trimming any roots, then keep each ingredient separate.
- 3
Add 800ml of beef broth and the napa cabbage leaves 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 napa cabbage leaves infuses the stock.
- 4
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.
- 5
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.
- 6
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.
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