Alternate spellings: Haechangkuk
This is a thick, spicy, and very hearty soup made from ox (beef) bone broth with soybean paste (doenjang), soybean sprouts, white radish, green onions and sometimes ox blood. Also called early morning soup or hangover soup, this is a very traditional home-style dish often eaten after a night of heavy drinking


First Boil
4 pounds Pork Spine or neck bones with meat on
8 cups water

Simmer Ingredients
Spine bones from first boil
1 cup doenjang (Korean miso) paste
1 medium white onion
6 cloves garlic
8 cups unsalted beef broth
1 large green onion (white only - reserve the green for third boil)
1 ounce peeled ginger
10 whole or cracked (not ground) black pepper seeds

Spine bones from previous steps
Broth from "simmer step"
1 small Korean "white" radish (Daikon) (about 1 pound)
8 outer leaves of napa (Chinese) cabbage
4 ounces dried gosari (fern brakken, fern sprouts)
8 cloves garlic
2 green chile peppers (mild)
1 or 2 red chile peppers (hot)
2 tablespoons gochujang (red pepper paste)
2 oz neutari beoseot 느타리버섯 (oyster mushrooms)
3 or 4 pyogo beoseot 표고버섯 (shiitake mushrooms)
4 tablespoons medium or fine ground red chile pepper
1/2 pound soy bean sprouts

6 green onions + the reserved green from the "simmer" step
2 ounces paengi beoseot 팽이버섯 (enoki mushrooms)

1/2 cup clotted ox(beef)blood
1 teaspoon salt
1/2 cup water


First Boil
Place spine bones in a large cooking pot and cover with cold water.
Soak for two hours, rinse, and drain (discard soak water).
Cover bones with water and bring to a boil over high heat.
Boil for about five minutes, remove from heat, and discard boil water.
Rinse bones in cold water and drain.

Spine Bones
Rub the bones with the doenjang paste and let sit for ten minutes.

Cut onion in quarters
Peel and slice ginger into two or three pieces
Cut garlic cloves in half from top to bottom
Slice the white section of the green onion in half from top to bottom.

Place spine bones in large pot and cover with beef broth.
Bring to a slow boil, then reduce heat to a simmer.
Add all other simmer ingredients.
Simmer for two hours, adding water as needed to maintain 3/4 the original liquid volume.
Carefully remove bones from broth, then strain the broth into a second cooking pot.
Discard vegetable solids strained from the broth.

Third Boil
Soak dried gosari for about 30 minutes to one hour in cold water.
Rinse and drain.

Korean "white" radish
Cut in slices about 1/2 inch thick.
For thicker radish, cut in half or quarters from top to bottom first.

Napa (Chinese) cabbage
Rinse well in cold water.
Cut leaves into strips about 3/4 of an inch wide by 2 inches long.

Slice garlic in half or thirds from top to bottom.

Chile peppers
Slice chile peppers on a diagonal.

Neutari beoseot (oyster mushrooms)
Cut into bite sized pieces

Pyogo beoseot (shiitake mushrooms)
If dried - rinse well in cold water, then reconstitute in 1/2 cup beef broth.
Cut fresh or re-hydrated mushrooms in half.
Soy bean sprouts
Rinse well in cold water.

Optional clotted blood
Place blood, water, and salt in a mixing bowl and mix well.

Place spine bones back into cooking pot, add strained broth, (and optional blood mix) and bring to a medium boil
Add sliced radish and gosari, cook for three to five minutes.
Add remaining ingredients and cook another five minutes.
Reduce heat to low.

Separate paengi beoseot (enoki mushrooms) into small bunches. (one bunch per serving bowl)
Cut green onions into about 1 1/2 inch lengths.
CAREFULLY place some of the spine bones in each serving bowl
Use a slotted spoon and place cooked vegetables in each serving, on top of the bones.
Place green onion and paengi on top of the vegetables.
Ladle simmering broth over the meat and vegetables in each bowl.
Turn off heat under the soup pot
Serve with steamed white rice and ban chan.

Nutrition Information

Serving size: 1/6 of a recipe (40.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 801.93
Calories From Fat (54%) 434.41
Calories From Protein (27%) 220.41
Calories From Carbohydrates (18%) 147.11
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 48.61g 75%
Saturated Fat 16.97g 85%
Monounsaturated Fat 20.8g
Polyunsaturated Fat 6.17g
Trans Fatty Acids 0g
Cholesterol 172.28mg 57%
Sodium 2809.62mg 117%
Potassium 1701.95mg 49%
Total Carbohydrates 38.75g 13%
Fiber 8.11g 32%
Sugar 10.12g
Sugar Alcohols 0g
Net Carbohydrates 30.64g
Protein 56.06g 112%
Vitamin A 1474.77IU 29%
Vitamin C 108.96mg 182%
Calcium 261.66mg 26%
Iron 7.1mg 39%
Vitamin E 0.52mg 5%
Vitamin D 0IU 0%
Thiamin 0.91mg 61%
Riboflavin 0.67mg 39%
Niacin 9.99mg 50%
Vitamin B6 1.05mg 53%
Folate 149.75mcg 37%
Vitamin B12 0.97mcg 16%
Pantothenic Acid 2.25mg 23%
Vitamin K 125.27mcg 157%
Phosphorus 579.47mg 58%
Magnesium 137.36mg 34%
Zinc 8.03mg 54%
Copper 1.26mg 63%
Manganese 1.84mg 92%
Selenium 64.72mcg 92%
Alcohol 0g
Caffeine 0mg
Water 996.94g 0%

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