Beef Bone Hangover Soup with Napa Cabbage, Radish and Bean Sprouts

What you need

• 1 kg (2.2 lb) beef bones, neck or leg bones with some meat
• 3 l (3 qt) water, for the broth, plus water for soaking and blanching
• 300 g (10 oz) napa cabbage, outer leaves
• 200 g (7 oz) Korean radish, peeled
• 200 g (7 oz) bean sprouts
• 4 stalks scallions
• 2 tbsp doenjang, Korean soybean paste
• 2 tbsp gochugaru, Korean chili flakes
• 5 cloves garlic, minced
• 1 tbsp soup soy sauce, guk-ganjang; or light soy sauce
• 1 tbsp toasted sesame oil
• salt, to taste
• black pepper, freshly ground, to taste
• 4 bowls of cooked short-grain rice, for serving

Method

Restated from the original video

1. 1

   Soak the bones in cold water for 1 hr, changing the water once, to draw out the blood.

2. 2

   Put the bones in a large pot, cover with water and boil hard for 10 min. Drain, then rinse the bones and the pot to wash off the grey scum.

3. 3

   Return the bones to the clean pot with 3 l of fresh water. Bring to a boil, reduce to a low simmer and cook partly covered until the meat pulls away from the bone, about 2 hr. Skim off foam now and then.

4. 4

   While the broth simmers, blanch the cabbage leaves in boiling water for 2 min, drain and squeeze out the water. Cut into 5 cm (2 in) pieces.

5. 5

   Slice the radish into thin squares about 3 cm (1 in) wide. Rinse the bean sprouts and cut the scallions into 4 cm (1.5 in) lengths.

6. 6

   Lift the bones out of the pot. Tear the meat into bite-size pieces and discard the bones.

7. 7

   In a bowl, mix the doenjang, gochugaru, garlic and soup soy sauce with a ladle of hot broth. Rub this paste into the cabbage and beef by hand.

8. 8

   Add the seasoned cabbage, beef and radish to the broth. Simmer for 15 min, until the radish is translucent and tender.

9. 9

   Add the bean sprouts and half the scallions. Cover and cook until the sprouts are soft but not limp, 5-7 min.

10. 10

    Taste and season with salt and black pepper, then stir in the sesame oil.

11. 11

    Ladle the soup into bowls, scatter over the remaining scallions and serve piping hot with the rice.

Imported from recetasorientales.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.