To mkae the beef stock place all the ingredients along with 3.5 litres water in a medium saucepan and bring to the boil. Reduce the heat to a simmer and cook, covered, for about 1 hour.
Reserve the beef for another use and strain. Use immediately or this stock will keep for 1 week in the fridge.
To make the Haejangguk place all the ingredients, except the spring onions, in a medium saucepan.
Cook for about 30–45 minutes until the meat on the ox bones are cooked through.
Top the stew with the spring onion and serve while piping hot.
Images and recipes from Korean Food Made Easy by Caroline Hwang, Murdoch Books, RRP $39.99 Photography by Lisa Linder, Illustrations by Alice Chadwick.
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