Cycle 16 – Item 157

Post 5,636

11 (Wed) June 2025

Seujitang

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W and IZ

Uncertain how Japanese suji/seuji is related to Korean dogani.  My current understanding is that the former is broader, referring to connective tissues throughout the cow (see for example 4.014 Seuji Jjim), while the latter refers specifically to ligaments and cartilage in the knee (see for example 5.123 Knee for Ki (Dogani Muchim)).

Anyway, picked up a package of frozen “seuji” at Costco.  Never worked with it before, don’t really like it myself, but W claims to like it, even when she doesn’t (see for example 7.346 Dogani Tang).  Just simmered the pieces for 90 minutes in water and bone stock (see for example 15.022 Taste Test: Packaged Beef Bone Stock (Miyeok Guk)), plus aromatics and seasonings, resulting in a luxuriously thick, deliciously rich soup.

(See HANSIK)