Ox blood soup, commonly known as Seonjiguk (선지국) in Korean cuisine, is a rich and savory soup that features sliced, congealed ox blood as a primary ingredient. It is often compared to European black pudding due to its use of blood.
Understanding Seonjiguk (Ox Blood Soup)
Seonjiguk is a popular variety of Haejang-guk, a broader category of Korean soups traditionally enjoyed for their fortifying qualities, often consumed as a hearty meal. The defining characteristic of Seonjiguk is the inclusion of distinct blocks of solidified ox blood, which impart a unique texture and depth of flavor to the broth.
Common Characteristics and Ingredients
While the congealed ox blood is the signature component of Seonjiguk, it shares many fundamental characteristics with other Haejang-guk preparations. These soups are typically built on a robust and flavorful beef broth, designed to be substantial and comforting.
Key components often found in ox blood soup include:
- Hearty Beef Broth: This forms the rich, foundational liquid of the soup.
- Sliced Congealed Ox Blood: The signature ingredient, providing a unique taste and texture.
- Dried Napa Cabbage: A common vegetable that adds a tender texture and subtle sweetness.
- Various Vegetables: Other vegetables are frequently incorporated to enhance flavor and nutritional value.
- Meat: Often, pieces of beef or other meats are included, contributing to the soup's heartiness.
Related Varieties of Haejang-guk
Beyond Seonjiguk, the Haejang-guk family encompasses various other distinct soups. For instance, Sundaeguk is another well-known variant that incorporates a type of blood sausage, typically made from intestines stuffed with pig's blood and a mix of other ingredients. These diverse interpretations highlight the versatility and regional variations within Korean soup traditions.
