How to Make Korean Beef Bone Napa Soup

Today I'g going to introduce you to ppyeo-haejangguk, or ox bone hangover soup. This soup is made from boiling ox bones for hours and hours until all the delicious, nutritious meat, marrow, and ligaments dissolve and create a hearty bone goop. The resulting soup is rich, savory, earthy, and best of all, later i spoonful I can experience my lips stick together from the collagen. I think: "Wow this is good for my body," which makes me savour it even more. That ways information technology's well made!

This kind of soup is very nutritious and salubrious, and Koreans of all ages consume information technology to improve their health. I usually start by making a huge large pot of ox bone broth. I don't measure anything, I only add equally many bones every bit I tin can, and keep humid and calculation water until all the os marrow has come up out and I'm satisfied with the milky color of the broth. Usually by that time the bones are white and look like airy sponges!

Then my family and I swallow this for one week, usually as seolleongtang. But by the end of the week, for a fleck of diversity, I'll brand this haejangguk with the goop. Because of the doenjang (fermented soybean paste), information technology kind of tastes like doenjangguk, but with a richer flavour.

Haejangguk (hangover soup)  is a type of Korean soup that is steamy and hearty. It doesn't hateful you need to have a hangover to consume it, merely that kind of soup is a good thing to eat when you're non feeling well. It'll make you experience better and fill you upwards!

2 pounds of sliced ox bones are $5.00 in the U.s., and that feeds 4 people. It'south a cheap just nutritious and delicious soup that everyone will love.

Ingredients

• ii pounds of sliced ox basic
• 2 pounds of napa cabbage (or chard)
• half-dozen quarts (24 cups) of water
• ¼ cup Korean fermented soybean paste (doenjang)
• viii garlic cloves, minced
• two green chili peppers, chopped
• 1 tablespoon fish sauce
• 2 green onions, chopped
• Korean hot pepper flakes (Gochu-garu), optional

Make bone broth

Makes 6 to 8 cups

1. Launder and rinse the bones in cold h2o to remove any os fragments. Soak them in cold water  to remove whatsoever blood.
2. Boil half dozen quarts of h2o in a heavy pot over high heat. When the water boils vigorously, bleed the bones and add together them to the boiling water.
3. Cover and lower the heat to medium and let it boil for 4 hours. Check the amount of broth. If it gets below 6 cups, add more common cold water. Eddy longer until the broth is dainty and milky and you lot still have at least six cups of broth.
4. Remove from the heat. Strain the bones to separate from the broth.
5. Let the basic absurd down until you can handle them, and remove any ligaments or bits of meat left on them. Keep the bits in a bowl.
6. Let the goop cool downwards. Go on information technology in the fridge for several hours or overnight until it solidifies. If you tin't wait that long, you can fill a big bowl with ice and cold water, and set your bowl of broth on top of it. Change the h2o and water ice one fourth dimension. Your broth volition finish up cool and wobbly.
7. Yous'll see a layer of brownish xanthous fat has solidified on the surface, skim it off with a spoon.

Using a pressure cooker: easier and faster

1. If you lot have a pressure cooker, you tin can apply it instead of boiling bones in a pot for hours. Just cook the basic in your pressure cooker with x cups of water for about 30 minutes.
2. Let information technology absurd downwards. Skim any solidified fat off the top, and then put it in a pot with some more h2o and eddy over medium heat until the goop is milky. Add more water equally needed, until you have six cups of milky broth.

Make haejangguk

1. Bring a big pot of water to a boil and blanch the cabbage for 5 minutes. Strain and rinse in cold h2o a couple of times to remove any clay left. Strain the cabbage and chop up into small pieces.
2. Combine the cabbage, doenjang, garlic, greenish chili pepper, and fish sauce in a basin and mix information technology well by hand or a wooden spoon.
3. Put the cabbage mix to a large pot with 6 cups of bone broth along with the leftover bits of ligament and meat. Cover and cook for twenty minutes over medium high heat.
   
4. Turn downward the heat to low and cook for another ten minutes.

Serve

1. Ladle the soup into bowls. Sprinkle chopped onion over superlative.
2. Serve with rice, kimchi, gochu-garu, and a few more side dishes if you want. Spicy cucumber salad (oi-muchim: 오이무침)

Posted on Thursday, June 16th, 2016 at 9:38 pm. Last updated on July 29, 2021.
Tagged: 뼈해장국, haejangguk, hangover cure soup, hangover soup, hangover soup recipe, hangover soup video, Korean cooking, Korean cuisine, korean nutrient, Korean hangover soup recipe, Korean kitchen, Maangchi hangover soup recipe, Maangchi's existent Korean cooking, ox os hangover soup, ppyeo-haejangguk

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Source: https://www.maangchi.com/recipe/ppyeo-haejangguk

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