Seonji Haejangguk

About the dish

Seonji is curdled ox blood, so rich in iron it was prized against anemia, and simmered with cabbage leaves and soybean sprouts it becomes a fortifying hangover soup. Ladled out in the market alleys, it fed working Koreans and cured their mornings after in a single bowl.

Key ingredient

Beef (sogogi) — top-quality protein and essential amino acids for muscle and stamina; iron and zinc guard against anemia and bolster immunity, with B vitamins to beat fatigue. Available year-round, mainly from Hoengseong & Hongcheon.

Ingredients

Main: seonji (ox-blood curd), ugeoji (outer cabbage leaves), soybean sprouts, beef-bone broth, scallion · Seasoning: doenjang, gochugaru, minced garlic, soup soy sauce

Simple recipe

1. Blanch the seonji in boiling water and cut it into pieces.
2. Simmer the ugeoji and soybean sprouts in the beef-bone broth.
3. Season with doenjang and gochugaru.
4. Add the seonji and minced garlic.
5. Drop in the scallion, boil until pleasantly fiery and serve as hangover soup.

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