Korean Blood Curd Hangover Stew
Seonji haejang jjigae is a traditional Korean hangover stew featuring beef blood curd (seonji), wilted napa cabbage leaves (ugeoji), and soybean sprouts simmered in beef stock. The blood curd has a soft, custard-like texture that dissolves slightly into the broth, while ugeoji adds a hearty, earthy chew and the sprouts contribute crunch. Seasoned with soup soy sauce, gochugaru, and black pepper, this stew has been a trusted morning-after remedy in Korea for generations.
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Instructions
- 1
Soak blood curd in cold water for 10 minutes, then cut into large pieces.
- 2
Slice napa leaves and rinse soybean sprouts thoroughly.
- 3
Boil beef stock with napa leaves for 8 minutes to build flavor.
- 4
Add sprouts, chili flakes, garlic, and soup soy sauce; simmer 6 minutes.
- 5
Add blood curd and simmer gently for 6 minutes to prevent breaking.
- 6
Add green onion and pepper, cook 1 minute, then serve hot.
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