Haejangguk (Hangover Soup)
A hearty, restorative soybean-paste beef broth packed with napa cabbage and scallions, traditionally eaten to soothe the morning after.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Haejangguk (Hangover Soup) to your week, check it against your household's allergens, and build the shopping list automatically.