During my first two years in Korea, I drank a lot because I was trying to adapt to their culture and for sure, my labmates and I would eat haejangguk the next morning or even at the end of the session. It has this rich hearty soup that just warms your body and makes you feel like you really are curing your hangover. However, trust me when I say, you don't need a hangover to want to eat this.
Also, in some restaurants, they serve this as a group meal with potatoes, glass noodles, perilla leaves, and mushrooms. They call it gamjatang.
Note:
1. I can't think of an alternative to perilla seeds powder so I hope you can find it at your nearest Korean/Asian grocery store. It's 들깨가루 in Korean characters. If you can find some perilla seeds, you can grind them yourself and it will be fine. :)
2. I don't know why I spelled napa cabbage with 2 P's in the captions. My brain is sabaw sometimes. ("Sabaw" means soup in Filipino but it's also a slang for when your brain isn't functioning properly. ✌🙃)
Ingredients:
1.3 kg pork neck bones
2 tbsp doenjang, Korean fermented soybean paste
12 cups water
500 g napa cabbage
Soup bag
- 6 garlic cloves
- 4-5 slices of ginger
- 1 medium-sized sweet onion
- 2 dried chilli pepper
- 2 laurel or bay leaves
- 1 tsp black whole peppercorns
- 1 large green onion (white part)
Seasoning paste
- ¼ cup gochukaru, Korean hot pepper flakes
- ¼ cup perilla seeds powder
- 1 tbsp minced garlic
- 1 tbsp gochujang, Korean hot pepper paste
- 3-4 tbsp fish sauce
- ½ tsp ground black pepper
- ¼ cup water
