Korean

Serving

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; 1 tsp grated fresh ginger; 1 onion, quartered; 1 tbsp gochugaru; salt, to taste; 1 tbsp fish sauce

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

26 min prep

41 min cook

Contains common allergens

Fish Seafood Soy

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Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

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.

Haejangguk (Hangover Soup) — plated and served — Serving moment. How Haejangguk (Hangover Soup) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

61/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 64

Great leftovers 87

Pantry-friendly 35

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

910

Calories

61 g

Protein

116 g

Carbs

25 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Haejangguk literally means soup to chase a hangover, a hearty doenjang-based broth with beef, dried radish greens, and sometimes congealed blood. Eaten the morning after drinking, it is restorative, savory, and warming. Specialized haejangguk restaurants open early to serve exactly this purpose.

Listahan note

This version builds a doenjang-and-beef broth loaded with siraegi radish greens, simmered until everything is tender and deeply savory.

Technique cues

Soak and simmer the dried radish greens until fully tender.
Dissolve the doenjang fully for a smooth, savory broth.
Simmer the beef until tender so it shreds easily.

Kitchen flow

Parallel prep: Soak the dried greens ahead while the beef simmers.
Make-ahead: The soup deepens overnight; make it a day ahead.
Leftover move: Leftover Haejangguk (Hangover Soup) reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the beef brisket or short rib meat on a fast reheat. This one leans on the napa cabbage or dried radish greens. Everything else is quick — the simmer is the one step that takes real time.
Cleanup rhythm: One pot; chill the broth so any fat lifts off.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Beef brisket or short rib meat

Main protein

Purpose: Adds savory depth and tender meat to the restorative broth.

Handling: Simmer until tender; cut into bite-size pieces.

Adaptation: Use beef bones for an even richer base.

Doenjang

Flavor base

Purpose: Its fermented savor is the backbone of the soup.

Handling: Dissolve fully into the broth.

Adaptation: Miso is a milder substitute; use a bit more.

Radish greens (siraegi)

Main vegetable

Purpose: Add earthy, hearty body central to the dish.

Handling: Soak dried greens, then simmer until tender.

Adaptation: Napa cabbage or dried cabbage leaves work.

Garlic and scallion

Aromatics

Purpose: Add pungency and freshness to the savory broth.

Handling: Add minced garlic to the simmer and scallion near the end.

Adaptation: Add a little gochugaru for a spicy version.

Technique notes

Tender radish greens are key; undercooked, they are tough and fibrous.
Let the beef simmer until it is truly tender.
Adjust the doenjang to taste, as brands vary in salt and strength.

Ingredient swaps

Spicy direction: Add gochugaru and garlic for a spicier, sweat-inducing bowl.
Vegetarian direction: Use a kelp-mushroom broth and skip the beef.
Gluten-free direction: Confirm the doenjang is wheat-free.

Serve alongside

Steamed white rice
Kimchi
Seasoned bean sprouts
Pickled radish
Barley tea
Cold water
Sikhye (sweet rice drink)

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 4 days; the flavor improves with time.
Reheat gently on the stovetop until hot.
Freeze up to 2 months; thaw and warm through.

Equipment

Large soup pot
Ladle
Cutting board
Strainer

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