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Hangover Soup
Hangover Soup

Hangover Soup
Hangover Soup, also known as “Haejangguk” in Korean cuisine, has a rich history dating back centuries. Traditionally enjoyed as a remedy for the morning after a night of indulgence, this hearty soup is believed to replenish lost…
Hangover Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     beef brisket or pork belly, sliced thinly
  • 1920
    ml
     water
  • 1
    item
     onion, quartered
  • 4
    item
     garlic cloves, smashed
  • 1
    item
     2-inch piece of ginger, sliced
  • 2
    item
     green onions, chopped
  • 240
    ml
     napa cabbage, chopped
  • 240
    ml
     korean radish (mu), sliced thinly
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     korean red pepper flakes (gochugaru)
  • 1
    item
     salt, to taste
  • 1
    item
     cooked rice, for serving
  • 1
    item
     kimchi, for serving (optional)
  • 1
    item
     fried egg, for serving (optional)
Hangover Soup
Instructions:
  1. Prepare the Broth: In a large pot, combine water, beef or pork slices, onion, garlic, and ginger. Bring to a boil, then reduce heat to low and simmer, covered, for 2-3 hours.
  2. Skim Fat: Skim any foam or excess fat that rises to the surface of the broth during cooking.
  3. Add Vegetables: Add green onions, Napa cabbage, Korean radish slices, soy sauce, and Korean red pepper flakes to the pot. Continue to simmer for an additional 30 minutes, or until the vegetables are tender.
  4. Season to Taste: Season the soup with salt to taste, adjusting the level of saltiness according to preference.
  5. Serve: Ladle the hot Hangover Soup into bowls. Serve with cooked rice on the side and optional toppings such as kimchi and a fried egg.
  • 1
    lb
     beef brisket or pork belly, sliced thinly
  • 1920
    ml
     water
  • 1
    item
     onion, quartered
  • 4
    item
     garlic cloves, smashed
  • 1
    item
     2-inch piece of ginger, sliced
  • 2
    item
     green onions, chopped
  • 240
    ml
     napa cabbage, chopped
  • 240
    ml
     korean radish (mu), sliced thinly
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     korean red pepper flakes (gochugaru)
  • 1
    item
     salt, to taste
  • 1
    item
     cooked rice, for serving
  • 1
    item
     kimchi, for serving (optional)
  • 1
    item
     fried egg, for serving (optional)
1
Servings
0

Prepare the Broth: In a large pot, combine water, beef or pork slices, onion, garlic, and ginger. Bring to a boil, then reduce heat to low and simmer, covered, for 2-3 hours.

Skim Fat: Skim any foam or excess fat that rises to the surface of the broth during cooking.

Add Vegetables: Add green onions, Napa cabbage, Korean radish slices, soy sauce, and Korean red pepper flakes to the pot. Continue to simmer for an additional 30 minutes, or until the vegetables are tender.

Season to Taste: Season the soup with salt to taste, adjusting the level of saltiness according to preference.

Serve: Ladle the hot Hangover Soup into bowls. Serve with cooked rice on the side and optional toppings such as kimchi and a fried egg.

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