Ingredients with Measurements:
- 1 lb. sliced beef brisket
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 cups beef broth
- 2 cups water
- 1 tbsp. soy sauce
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. gochugaru (Korean chili flakes)
- 1 tbsp. sesame oil
- 1 lb. rice cakes
- 2 green onions, sliced
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the sliced beef brisket until browned. Add the chopped onion and minced garlic and cook until the onion is translucent.
2. Pour in the beef broth and water and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
3. Add the soy sauce, gochujang, gochugaru, and sesame oil. Stir to combine.
4. Add the rice cakes to the pot and simmer for 10-15 minutes, or until the rice cakes are tender.
5. In a small bowl, beat the eggs with a pinch of salt and pepper. Pour the eggs into the pot and stir gently to create egg ribbons.
6. Serve the rice cake haejangguk hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or pork belly.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Rice cakes can be substituted with udon noodles or dumplings.
Variations:
- Add sliced mushrooms or vegetables such as zucchini or spinach for a more nutritious soup.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a splash of vinegar or lemon juice for a tangy twist.
Tips and tricks:
- Soak the rice cakes in cold water for 30 minutes before cooking to soften them.
- Use a ladle to remove any excess fat or impurities that rise to the surface of the soup.
- Adjust the spiciness to your liking by adding more or less gochujang and gochugaru.
Storage instructions:
Store leftover rice cake haejangguk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the rice cake haejangguk in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Kimchi, pickled vegetables, and steamed rice
Suggested side dishes:
Japchae (Korean stir-fried noodles), mandu (Korean dumplings), and banchan (Korean side dishes)
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the beef brisket thoroughly before adding it to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Haejangguk is a traditional Korean soup that is often eaten as a hangover cure. It is believed to help soothe the stomach and replenish lost nutrients.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve the rice cake haejangguk hot with steamed rice and a side of kimchi.
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Region: Korean