What Do Koreans Use Ox Blood For?

After a long night out on the town, Koreans often find themselves in need of a cure for their hangovers. While greasy fast food or electrolyte-filled drinks may be the go-to remedies in other cultures, in Korea, a steaming bowl of haejangguk, or "hangover soup," is the sought-after remedy. This curious culinary tradition leaves many wondering why Koreans would turn to such an unconventional substance to alleviate their hangover woes. With a complex history and deeply rooted beliefs in the medicinal properties of certain foods, the significance of ox blood goes beyond mere folklore. Exploring the uses of ox blood in Korean cuisine opens a fascinating window into the country's culture, traditions, and beliefs surrounding health and well-being.

What Does Ox Blood Taste Like?

Ox blood, commonly used in dishes like Seonji Haejangguk (Ox Blood Soup), possesses a unique flavor profile that’s intriguingly difficult to put into words. Those who’ve had the opportunity to taste it describe it’s taste as slightly earthy and meaty, adding a savory richness to various stew recipes. The cubes of congealed ox blood, when added to the stew, provide a distinctive texture that complements the overall dish.

This earthiness is complemented by it’s meatiness, which adds a robust and hearty element to the dish. The result is a dish that’s both satisfying and comforting, perfect for cold weather or as a revitalizing meal after a long day.

When properly prepared, ox blood melts into the stew, infusing it with it’s distinctive taste. It creates a unique balance of flavors alongside other ingredients, such as beansprouts and spring onion, which serve as garnishes. The combination of these ingredients creates a harmonious blend of flavors that elevates the overall taste experience.

The ox blood itself undergoes a congealing process, resulting in cubes of coagulated blood that both adds texture and releases it’s flavors when cooked. This texture contributes to the overall mouthfeel of the stew, providing a pleasant contrast alongside the other ingredients. It’s this amalgamation of tastes and textures that make dishes containing ox blood such an interesting culinary adventure.

For those who enjoy exploring a rich tapestry of flavors, ox blood is an ingredient worth trying.

Blood consumption isn’t uncommon in various cultures, with Korea and Tibet being no exception. In Korea, cattle blood is often transformed into a flavorful curd and incorporated into soups and stews, while in Tibet, congealed yak’s blood holds a significant place in their traditional culinary repertoire. These unique delicacies showcase the diverse culinary traditions that exist around the world, where blood is seen as a valuable ingredient rather than wasted.

Do Koreans Drink Animal Blood?

Korea, a vibrant country with a rich culinary history, does have a dish that involves animal blood. However, it’s important to note that the consumption of animal blood isn’t a widespread practice among Koreans. In Korea, there exists a delicacy called blood curd, which is usually made from cattle blood. This food item is often incorporated into various soups and stews, like the renowned hangover soup.

On the other side of the world, in Tibet, the consumption of congealed yaks blood is a longstanding tradition. This unique dish holds special cultural significance for the Tibetan people and is prepared in a distinct way that celebrates their culinary heritage. It’s worth mentioning that while these practices exist, they aren’t indicative of mainstream Korean or Tibetan cuisine.

It’s important to approach cultural practices and food traditions with respect and an open mind. While it may initially seem unfamiliar or unusual to outsiders, many aspects of food culture hold deep historical and cultural significance for the communities that embrace them. Exploring these diverse culinary practices can help foster a greater appreciation for the variety that exists within global gastronomy.

Moreover, it’s crucial to understand that culinary traditions vary greatly across regions, even within a single country. While certain dishes may be particular to one area, they may not be representative of the entire nations cuisine. Therefore, associating one dish, such as blood curd in Korea, with the entirety of a countrys gastronomy would be an oversimplification.

Traditional Blood Dishes in Other Cultures: In Addition to Korean and Tibetan Cuisine, There Are Other Cultures Around the World That Have Traditional Dishes Involving Animal Blood. Exploring These Traditions Can Provide a Broader Perspective on the Diversity of Global Culinary Practices.

Traditional Blood Dishes in Other Cultures: Many cultures globally have unique dishes which include animal blood. Discovering these culinary traditions allows for a better understanding of the vast diversity within global cuisine.


In Korean culture, ox blood, specifically in the form of congealed ox blood soup (seonji haejangguk), holds a unique and significant place, particularly when it comes to combating hangovers. Despite it’s somewhat unconventional nature, this dish has been a staple for generations, offering comfort and restoration to those who’ve indulged in a night of revelry. As Koreans slurp down a hot bowl of haejangguk, they’re tapping into a centuries-old method of self-care, finding solace in the warmth and richness of this unique delicacy.

Scroll to Top