Seonji Haejangguk

Rinse the beef brisket thoroughly under cold water. Place the beef brisket in a large pot with 2000 grams of water. Bring the water to a rolling boil, then reduce the heat to low and simmer for 90 minutes until the beef brisket is very tender.

Carefully remove the cooked beef brisket from the pot. Let it cool slightly, then slice the beef brisket thinly against the grain. Strain the beef broth through a fine-mesh sieve and set it aside.

Rinse the Seonji (congealed ox blood) under cold running water several times until the water runs clear. Cut the Seonji (congealed ox blood) into bite-sized cubes.