Seonji Guk

About the dish

Seonji is coagulated ox blood, rich in iron. Simmered fiery-hot with ugeoji cabbage leaves and soybean sprouts, seonjiguk was cheap and hearty — the bowl that kept working people nourished and saw them through the morning after.

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

Main: seonji (ox-blood curd), ugeoji (outer cabbage leaves), soybean sprouts, beef-bone broth, scallion · Seasoning: doenjang, red-pepper powder, minced garlic

Simple recipe

1. Parboil the seonji and cut it into pieces.
2. Simmer the soybean sprouts and ugeoji in beef-bone broth.
3. Season with doenjang and red-pepper powder.
4. Add the seonji and the minced garlic.
5. Top with scallion and serve hot and spicy.

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