Ingredients with Measurements:
- 1 lb beef brisket, sliced into thin pieces
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 8 cups water
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp black pepper
- 1 cup bean sprouts
- 1 cup sliced cabbage
- 1 cup sliced radish
- 2 green onions, sliced
- 2 eggs
- Cooked rice, for serving
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, add the sliced beef, onion, garlic, gochugaru, and gochujang. Cook over medium heat until the beef is browned and the onions are translucent.
2. Add the water, soy sauce, fish sauce, sesame oil, sugar, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add the bean sprouts, cabbage, radish, and green onions. Simmer for an additional 10 minutes.
4. Crack the eggs into the pot and stir gently to create egg ribbons.
5. Serve hot with cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 325
Fat: 12g
Carbohydrates: 14g
Protein: 38g
Sodium: 1060mg
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Bean sprouts can be substituted with spinach or kale.
- Cabbage can be substituted with bok choy or napa cabbage.
- Radish can be substituted with daikon or turnip.
Variations:
- Add sliced mushrooms for extra umami flavor.
- Use pork instead of beef for a different flavor profile.
- Add sliced potatoes for a heartier soup.
Tips and tricks:
- For a milder soup, reduce the amount of gochugaru and gochujang.
- To make the soup spicier, add more gochugaru and gochujang.
- Skim off any fat that rises to the surface of the soup while cooking.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a side of cooked rice.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Korean side dishes such as kimchi and pickled vegetables.
- Cold beer or soju.
Suggested side dishes:
- Steamed rice
- Korean-style pancakes (jeon)
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the heat.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Haejangguk is a traditional Korean soup that is often eaten as a hangover cure.
- The word "haejang" means "to cure a hangover" in Korean.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot with cooked rice and side dishes.
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Region: Korean