Seonji Haejangguk (blood sausage hangover soup) recipe - ingredients, nutrition and when to eat it
Seonji Haejangguk is a hearty rice soup made by simmering congealed beef blood, dried radish greens, and bean sprouts in a spicy broth.
Seonji Haejangguk is a hearty rice soup made by simmering congealed beef blood, dried radish greens, and bean sprouts in a spicy broth. It’s perfect when you need a filling meal or crave a warm bowl of soup on a cold day.
Soups & stews · 35 minutes to cook
Nutrition (per 828g serving): 268.4 kcal · protein 25.2g · carbohydrate 20.5g · fat 9.9g · sodium 1734.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Congealed blood can become firm if cooked too long, so add it near the end.
Tips: Cook the bean sprouts without opening the lid too often to reduce their raw aroma.
Tips: Use less red pepper powder if you prefer a milder, smoother broth.
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Ingredients (1 serving)
- Blood sausage — 100 g
- Napa cabbage greens — 80 g
- Soybean sprouts — 60 g
- Beef brisket — 40 g
- Radish — 50 g
- Green onion — 15 g
- Garlic — 1 tsp
- Korean chili powder — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Doenjang — 0.5 Tbsp
- Salt — 0.2 tsp
- Water — 450 ml