Haejangguk: Ox Bone and Cabbage Soup
This is the breakfast of long mornings and weary nights. It relies on the balance between the depth of the bone broth and the earthiness of the soybean paste, providing a grounding start to the day.
Commit to the simmer
The quality of your broth is entirely dependent on the initial soak and the length of the simmer; do not rush the extraction of the marrow.
- large stockpot
- fine mesh strainer
- colander
What goes in.
- 3 lbbeef neck bones or marrow bones
- 1 headnapa cabbage, outer leaves discarded
- 3 tbspdoenjang (soybean paste)
- 2 tbspgochugaru (coarse red chili flakes)
- 4 clovesgarlic, minced
- 1 bunchgreen onions, chopped into 2-inch pieces
- to tastesea salt
Purging the impurities
Always boil the bones in water for 10 minutes then dump that entire pot of water before starting the actual broth; this ensures a clean, clear base.
The method.
Blanch the bones
Cover bones with cold water in the stockpot. Boil for 10 minutes, drain, and scrub the bones under cold running water to remove grey foam.
Build the broth
Return bones to the pot with 4 quarts of fresh water. Simmer covered on low for 5 hours until the liquid is opaque and rich.
Prepare the cabbage
Blanch the napa cabbage in boiling water for 3 minutes, then shock in cold water. Squeeze out excess liquid and tear into bite-sized strips.
Season the vegetables
In a bowl, mix the cabbage with the doenjang, gochugaru, and garlic. Massage the paste into the leaves until thoroughly coated.
Final simmer
Remove bones from the broth. Add the cabbage mixture and simmer for 30 minutes until the cabbage is buttery-soft. Stir in green onions right before serving.
Other turns to take.
Blood-heavy
Add sliced ox blood curd during the final 10 minutes of simmering for a traditional texture.
Spicier
Increase gochugaru and add sliced fresh green chilies to the bowl when serving.
When it doesn't go to plan.
Skim the surface of the broth periodically during the first hour of simmering to keep the soup clear.
The cabbage should be soft enough to pull apart with chopsticks without resistance.
Store the bones and broth separately if keeping leftovers; the marrow can make the broth heavy if left to sit too long in the fridge.
The ones that keep coming up.
Can I use a pressure cooker?
Yes, but it will change the clarity of the broth. If using one, shorten the simmer to 90 minutes under high pressure.
What if my doenjang is too salty?
Adjust the amount added to the cabbage; you can supplement with a splash of soup soy sauce to maintain the depth without overwhelming the salt level.
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