Korean

Haejangguk (Hangover Soup)

Name: Haejangguk (Hangover Soup)
Total time: 75 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 lb beef brisket or short rib meat; 3 Tbsp doenjang (Korean soybean paste); 4 cups napa cabbage or dried radish greens (siraegi), chopped; 6 cups beef stock and 5 cloves garlic, minced; 4 scallions, cut into 2-inch lengths

A hearty, restorative soybean-paste beef broth packed with napa cabbage and scallions, traditionally eaten to soothe the morning after.

75 minutes

Serves 3

Lunch

Contains common allergens

Soy

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Instructions

6 steps

1
Bring the beef stock to a boil with the beef, 1 tsp grated ginger, and 1 quartered onion, then simmer for 40 minutes until the meat is tender, skimming off any foam.

2
Remove the beef, slice or shred it into bite-size pieces, and strain the broth back into a clean pot.
3
Whisk the doenjang into the warm broth until fully dissolved, then add the minced garlic and 1 Tbsp gochugaru for warmth and color.
4
Add the chopped cabbage and return the beef to the pot, simmering for 15 to 20 minutes until the greens are silky and the broth is deeply savory.
5
Stir in the scallions and adjust seasoning with salt or a splash of fish sauce, then simmer 3 more minutes.
6
Ladle the hot soup into bowls and serve with steamed rice and a side of kimchi.

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