1
Soak the black goat meat in water, changing the water occasionally to draw out the blood.
⏱️ 120m 0s
Goat Soup
A nourishing goat soup recipe that produces a rich and deep flavor without any gamey odor.
KoreanSoup & Stew
⏱️ 135 min total📝 6 steps
What You'll Need
Black goat meat5kg
Soju1 bottle
Cheongju (refined rice wine)1 bottle
Green onion1kg
Boiled bracken1kg
Enoki mushrooms5 packs
Chives500g
Boiled dried radish greens (siraegi)500g
Perilla leaves10 bundles
Ginger100g
Whole garlicas needed
Bay leavesas needed
Onionas needed
Radishas needed
Whole black peppercornsas needed
Perilla seed powderas needed
Doenjangas needed
Gochujang (red chili paste)as needed
Red chili powderas needed
Guk-ganjang (soup soy sauce)as needed
Instructions
2
Boil water in a pot, add ginger and 1 bottle of soju, and blanch the black goat meat.
⏱️ 15m 0s3
Discard the blanching water and clean the black goat meat and the pot thoroughly to remove impurities.
4
Put the black goat meat into a pot, pour in water, and add ginger, whole garlic, bay leaves, whole black peppercorns, onion, radish, Cheongju, and peppers to boil.
5
Add the seasoning paste (dadaegi) made by mixing doenjang, gochujang, red chili powder, guk-ganjang, and minced garlic into the goat meat broth and continue to boil.
6
Add the prepared vegetables such as green onion, chives, enoki mushrooms, dried radish greens, perilla leaves, and bracken to the pot and boil.