Ox Blood Soup (Seonji-guk)
Ox Blood Soup recipe – a nourishing dish perfect for days when you feel low on energy and crave a warm, comforting broth!
Ingredients
Main ingredients
- Ox Blood 150 g
- Boiled Cabbage Leaves 80 g
- Mung Bean Sprouts 50 g
- Green Onion 30 g
- Ox Bone Broth 400 ml
Seasonings/Sauce
- Soybean Paste (Doenjang) 1 tbsp
- Soup Soy Sauce (Guk-Ganjang) 1 tbsp
- Chili Powder 1 tbsp
- Minced Garlic 0.25 tbsp
- Minced Ginger 0.25 tsp
- Black Pepper 0.25 tsp
Nutrition summary
Carbohydrates
12 g
17%
Protein
38 g
54%
Fat
9 g
29%
Cooking steps
-
1
Add water and a pinch of salt to a pot, bring to a boil, then tear the ox blood into chunks and blanch for 5 minutes to remove impurities, just until the surface is cooked.
-
2
Cut the boiled cabbage leaves into bite-size pieces, mix gently with soybean paste, chili powder, and minced garlic to season.
-
3
Pour ox bone broth into a pot and bring to a boil over high heat. When it boils, add the seasoned cabbage leaves, reduce to medium heat, and simmer for 10 minutes.
-
4
Add the blanched ox blood and prepared mung bean sprouts. To prevent any odor from the sprouts, you can choose to leave the lid open or closed, and boil for another 5 minutes.
-
5
Add green onion and season to taste with soup soy sauce. Then lower to low heat and simmer for about 3 minutes to ensure the heat reaches the center of the ox blood.
