Main ingredients
beef lungbeef heartbeef kidneyseonji (blood curd)soybean sproutsradishnapa cabbagelarge green onionminced garlicdutae oilgochugaru (Korean chili flakes)doenjang (Korean soybean paste)beef dashidabeef bone extract
Aha Bujang's Yangpyeong Haejangguk
A rich and deeply savory Yangpyeong haejangguk made with a generous mix of beef offal, seonji, soybean sprouts, and napa cabbage, simmered with dutae chili oil, doenjang, and beef bone extract.
Ingredients needed 6 servings
Recipe
Cooking tips
- Heart and kidney can have a bloody smell, so be sure to soak them thoroughly in cold water before cooking to remove any off-flavors.
- If seonji is boiled directly in the broth for a long time, it can become murky and heavy. Cooking it separately and adding it to the bowl keeps the broth clean.
- Plunging the blanched napa cabbage into cold water immediately helps it retain a pleasantly chewy texture without becoming mushy.
Recommended for
- Those who want to make a hearty, restaurant-style Yangpyeong haejangguk at home.
- Those who need tips on preparing various beef offal and cooking seonji cleanly.
- Those who prefer a rich, robust haejangguk broth.
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