Haejang-guk (Hangover Soup)

Name: Haejang-guk (Hangover Soup)
Total time: 1 h 30 min
Yield: 4
Cuisine: Korean
Ingredients: 300 g Beef brisket or bones; 300 g Blanched napa cabbage (ugeoji); 2 handfuls Soybean sprouts; 1/4 Korean radish, sliced; 2 stalks Green onion; 2 + 1 tbsp / 1 tbsp / to taste Seasoning: doenjang, gochugaru, garlic, light soy sauce; 1920 ml Water

A hearty beef-broth soup of dried napa cabbage, soybean sprouts and radish, seasoned with soybean paste — the bowl Koreans reach for to soothe the morning after.

出典

レシピ提供 Korean home kitchens · 🏺 伝統

Korean home-style / 한국 가정식 — Haejang-guk means 'soup to chase away a hangover', and it comes in many regional forms — dried-cabbage-and-doenjang broths, soybean-sprout soups, or ones with congealed ox blood. References to a morning-after soup go back centuries in Korea, and every region keeps its own favoured version.

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Watch it being made · 3 videos

Chef Chris Cho BibimChow Koreanfoodlover

⏱ 90 分🍽 4人分🔥 220 kcal🇰🇷 韓国🌶️

乳製品不使用

作り方

Simmer the beef with the radish in the water for about 40 minutes to make a savoury broth, then lift out the beef and slice it.
Blanch the napa cabbage until soft, squeeze it out and cut into bite lengths.
Toss the cabbage with the doenjang, gochugaru and garlic so it soaks up the seasoning.
💡 Seasoning the cabbage before it goes in the pot lets the doenjang flavour work right into the leaves.
Return the seasoned cabbage and sliced beef to the broth and simmer 20 minutes so the flavours come together.
Add the soybean sprouts and cook 5 minutes more, keeping the lid on so they stay sweet, not beany.
Adjust the seasoning with light soy sauce, scatter green onion over the top and serve steaming, with rice.

💡 コツ

The doenjang-and-radish broth is what makes it a hangover soup: gentle, savoury and easy on the stomach.
Regional versions vary widely — from congealed ox blood (seonji) in Seoul to soybean-sprout broth in Jeonju.
A spoonful of rice dropped straight into the bowl (gukbap) is the classic morning-after way to eat it.