Beef Haejangguk Recipe
Make Beef Haejangguk Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Main Ingredients
Vegetables & Toppings
Seasoning & Condiments
Optional Finishing & Garnish
Method
Broth & Main Ingredients
- 1
Make the stock
Rinse the dried anchovies briefly and wipe the kelp. In a large stockpot combine 10 cups water, anchovies, kelp, halved onion, and 6 smashed garlic cloves. Bring to a gentle simmer over medium heat. Simmer 20 minutes; remove kelp after 10 minutes to avoid bitterness, then simmer another 10 minutes. Strain the stock into a clean pot and discard solids.
- 2
Cook the beef
Bring the strained stock back to a simmer. Add the thinly sliced beef and simmer gently until just cooked through, about 5–8 minutes depending on slice thickness. Skim any foam or impurities from the surface and transfer beef to a bowl; keep warm in the broth.
Vegetables & Toppings
- 3
Prepare vegetables
While stock simmers, rinse and trim bean sprouts, slice napa cabbage and scallions, julienne daikon, mince 2 garlic cloves, and wash spinach or watercress if using.
- 4
Blanch bean sprouts and spinach (optional)
If you prefer milder, tender sprouts and spinach, blanch bean sprouts 1 minute in boiling water, drain, then briefly blanch spinach and refresh in cold water. Otherwise, add raw to the simmering soup for more crunch.
- 5
Add vegetables to soup
Return the strained stock to a simmer. Add napa cabbage, daikon, and blanched or raw bean sprouts. Simmer until vegetables are tender-crisp, about 5–7 minutes. Add minced garlic and most of the sliced scallions in the last 2 minutes.
Seasoning & Condiments
- 6
Season the soup
Reduce heat to low. Stir in gochugaru, doenjang, soy sauce, fish sauce, salt, and black pepper. Taste and adjust: add more salt or soy sauce for saltiness, a little more gochugaru for heat, or a splash of fish sauce for umami. Let soup simmer 2–3 minutes to meld flavors.
- 7
Optional Finishing & Garnish
- 8
Poach eggs (optional)
For each serving, crack an egg into a small bowl and gently slide into simmering soup. Poach 3–4 minutes for a soft yolk, or longer for firm yolks. Do not boil vigorously or the eggs will break apart.
- 9
Serve
Ladle the soup into bowls, ensuring each bowl gets beef, vegetables, and broth. Garnish with remaining scallions, a drizzle of chile oil or extra gochugaru to taste, and sprinkle toasted sesame seeds. Serve hot with steamed rice and kimchi.