Spicy and Rich Flavor! The Ultimate Beef Blood Soup Recipe
A Taste of Childhood Memories: Beef Blood Soup Better Than Yangpyeong Haejang-guk!
I’ve made a hearty and deeply flavored beef blood soup (Seonji Haejang-guk) that my whole family adores! I could never forget the taste my mother used to make when I was little. I tried searching for that familiar flavor at Yangpyeong Haejang-guk restaurants, but the taste and ingredients gradually changed, leaving me disappointed. So, I decided to make it myself, perfectly tailored to my palate, with generous ingredients and a secret seasoning blend! I’m confident that the tender beef blood, free of any gamey smell, and the rich, spicy broth surpass even the taste from my childhood. Reinvigorate yourself with a warm bowl of this soup! Enjoy your exciting Friday night with a delicious Seonji Haejang-guk!
Main Ingredients
- Beef Tripe and Intestines: 6 ‘geun’ (approx. 1.8kg or 4 lbs)
- Soju: 2 cups (using standard paper cups)
- Scallion Roots: 1/2 cup
- Whole Garlic Cloves: 12
- Rice Water: 5L (approx. 5 quarts)
- Whole Black Peppercorns: 1 Tbsp
- Beef Bone Broth Extract Packets: 6
- Bean Sprouts (straight type): 1 bag (approx. 300g or 10.5 oz)
- Mustard Greens or Dried Greens (Mucheong/Siraegi): 1 handful (approx. 200g or 7 oz)
- Napa Cabbage Greens (Woo-geoji): 12 leaves
- Cooking Wine (Mirin/Cheongju): 1/2 cup (using standard paper cups)
Seasoning Ingredients
- Doenjang (Soybean Paste): 5 Tbsp (adjust to taste)
- Gochugaru (Korean Chili Flakes): 3 Tbsp
- Beef Broth Powder (Dasida): 3 Tbsp (adjust to preference)
- Minced Garlic: 2 Tbsp
- Salt: 1 Tbsp (adjust to taste)
- Chopped Green Onions: for garnish
- Doenjang (Soybean Paste): 5 Tbsp (adjust to taste)
- Gochugaru (Korean Chili Flakes): 3 Tbsp
- Beef Broth Powder (Dasida): 3 Tbsp (adjust to preference)
- Minced Garlic: 2 Tbsp
- Salt: 1 Tbsp (adjust to taste)
- Chopped Green Onions: for garnish
Cooking Instructions
Step 1
Place the fresh beef blood (seonji) in a bowl. Strain it through a sieve to drain out the blood. Thoroughly draining the blood is key to removing any gamey odor.
Step 2
Rinse the beef tripe and intestines under running water and prepare them. It’s recommended to remove excess fat or membranes for a better texture.
Step 3
In a large pot, pour in 5L of rice water and bring it to a boil over high heat. Rice water adds a deeper, more savory flavor to the broth.
Step 4
Once the rice water is boiling vigorously, place the prepared beef tripe and intestines in a mesh bag or cheesecloth and add them to the pot to boil. This step effectively helps to remove any unpleasant odors from the intestines.
Step 5
In a separate pot, bring water to a boil and then briefly blanch the beef blood (seonji). Be careful not to overcook it, as it can become tough. Blanch for about 2-3 minutes.
Step 6
Wash the bean sprouts, mustard greens (or dried greens), and napa cabbage greens thoroughly. If using napa cabbage greens (woo-geoji), chop them into bite-sized pieces.
Step 7
Remove the cooked tripe and intestines from the broth and cut them into desired serving sizes. It’s important to take them out before they become too tough and chewy.
Step 8
To the broth (after removing the intestines), add the doenjang, gochugaru, beef broth powder, minced garlic, salt, scallion roots, whole black peppercorns, beef bone broth extract, and cooking wine, stirring well to combine. Add the chopped cabbage greens, mustard greens, and bean sprouts. Simmer over medium-low heat until all the ingredients are tender and the flavors have melded.
Step 9
Finally, add the blanched beef blood and the cut tripe and intestines back into the pot. Simmer for a short while longer until heated through. Garnish with chopped green onions and serve hot in individual earthenware pots (ttukbaegi) for a hearty meal!