Haejangguk

About the dish

Haejangguk is the soup that settles a stomach worn out by drink, and every region makes it differently — with seonji, soybean sprouts or ugeoji cabbage leaves. Hot and bracing, it is the working person's sturdy bowl for starting the day.

Key ingredient

Beef (sogogi) — quality protein and essential amino acids build muscle and stamina; ample iron and zinc help support healthy iron levels and strengthen immunity, and B vitamins ease fatigue. Enjoyed year-round, mainly from Hoengseong & Hongcheon.

Ingredients

Oysters 100g, young napa cabbage 150g, radish 100g, beef 100g, thin scallions 20g, water 2L (10 cups), soup soy sauce 1 Tbsp, chopped scallion 1 Tbsp, minced garlic 1 tsp, sesame oil 1 tsp, red-pepper powder a pinch, salt 2 tsp

Simple recipe

1. Slice the beef thinly and season with soup soy sauce, chopped scallion and minced garlic.
2. Cut large cabbage leaves into 7-8 cm lengths and leave small ones whole.
3. Cut the radish into thin squares (2 x 3 x 0.5 cm) and the scallions into 3 cm lengths.
4. Swish the oysters gently in lightly salted water to clean them.
5. Heat sesame oil in a pot, stir-fry the seasoned beef, add the cabbage, radish and red-pepper powder, then pour in the water and boil until tender.
6. Add the oysters and scallions, bring back to a boil briefly and season with salt.

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