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Haejangguk Hangover Soup

Prep time: 15 min

Cook time: 45 min

Total: 1 hr

Serves 4


  • 8 cups of water

  • 1 Ib chuck steak, cut into pieces, you can also add beef short ribs

  • 1 large piece kelp

  • 4 dried shiitake mushrooms

  • 2 spring onions (cut in half)

  • 1 tbsp red pepper flakes

  • 15 green napa cabbage leaves

  • 8 cloves garlic, finely chopped 2 tbsp doenjang (Korean soy bean paste)

  • 1/3 cup gochugaru

  • 1 tbsp sesame oil

  • 2 tbsp fish sauce

  • 3 tbsp mirin

  • ½ tsp black pepper

  • 1 Korean radish (cut, optional)

  • 3 stalks spring onions, cut

  • 2 handfuls of bean sprouts


  1. In a large pot, add water, followed by kelp, shiitake mushrooms, green onions, and red pepper flakes. Stir all ingredients together and bring to a boil.

  2. Once the broth is boiling, remove the kelp. Add the napa cabbage to the broth and blanch the cabbage in broth for 1 to 2 minutes, then remove to a bowl. Tear the blanched cabbage into strips and add to a bowl. Top with the remaining sauce and stir to coat. Set aside.

  3. Reduce heat to medium-low and allow the broth to simmer for about 10 minutes.

  4. In a small bowl, add the garlic, doenjang, gochugaru, sesame oil, fish sauce, mirin, and black pepper. Mix well with a spoon. In a bowl, add the beef chuck and top with half the sauce. Stir to coat well and set aside. Strain vegetables from the broth.

  5. Heat a large pot over high heat; add marinated beef and radish. Cook for 1 to 2 minutes, then add broth and napa cabbage mixture. Stir and bring to a boil. When it starts boiling, reduce the heat to medium and simmer for 15 to 20 minutes.

  6. Add green onions and soybean sprouts. Continue to simmer for 5 to 10 minutes. You can also add ramen noodles if you desire. Remove from heat and serve with rice and kimchi or like Yoongi bossam and tofu with kimchi. Enjoy!

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