Korean Hangover Beef Soup

Be the first to rate

(No Ratings Yet)

Loading...

A deeply restorative Korean soup traditionally eaten the morning after a long night. Tender beef, crisp soybean sprouts, and Napa cabbage simmer in a clear, garlic-rich broth that warms from the inside out. Each bowl is a gentle, savory reset for tired bodies.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 5 gSugar
• 38 gProtein
• 780 mgSodium
• 920 mgPotassium
• 120 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the broth and beef

• 1.5 lb (700 g) beef brisket or shank, rinsed
• 8 cups water
• 1 small onion, halved
• 6 garlic cloves, smashed
• 1-inch piece fresh ginger, sliced
• 1 tbsp Korean coarse sea salt

For the vegetables

• 8 oz (225 g) fresh soybean sprouts, rinsed and trimmed
• 3 cups Napa cabbage, cut into 1-inch pieces
• 1 small daikon radish (about 6 oz), peeled and sliced thin
• 4 green onions, sliced into 1-inch pieces
• 2 tsp toasted sesame oil

For seasoning and serving

• 2 tbsp minced garlic
• 1 tbsp doenjang (Korean soybean paste)
• 1 tsp gochugaru (Korean red pepper flakes), optional
• 1 tsp freshly ground black pepper
• 2 cups steamed short-grain rice, to serve
• 1 tbsp toasted sesame seeds, for garnish

Directions

1. In a large heavy pot, combine beef, water, onion, smashed garlic, and ginger. Bring to a boil over high heat, then immediately reduce to a low simmer. Skim off any foam that rises, cover partially, and gently simmer for 35-40 minutes until the beef is fork-tender.
2. Remove the beef and set aside to cool slightly. Strain the broth through a fine mesh sieve into a clean pot, discarding the aromatics. Season the broth with Korean sea salt and bring back to a gentle simmer.
3. While the broth simmers, slice the cooled beef against the grain into 1/4-inch thick pieces. In a small bowl, mash the minced garlic with doenjang and a ladle of hot broth to make a smooth paste.
4. Add the sliced daikon to the simmering broth and cook for 4 minutes until slightly tender but still crisp. Add the Napa cabbage and soybean sprouts, cooking for 2-3 minutes until the sprouts are just wilted but retain their crunch.
5. Stir the garlic-doenjang paste into the soup along with green onions, sesame oil, and black pepper. Taste and adjust salt as needed. Add gochugaru now if you prefer a spicier bowl.
6. Return the sliced beef to the pot and warm through for 1 minute. Ladle the hot soup into warmed bowls, making sure each gets a generous portion of beef, sprouts, and cabbage.
7. Garnish each bowl with a sprinkle of toasted sesame seeds and a few drops of sesame oil. Serve immediately with a small bowl of steamed rice and traditional banchan like kimchi on the side.

Cook’s Notes

• Look for fresh soybean sprouts with yellow bean heads at Korean markets; they have a sweeter, nuttier flavor than mung bean sprouts.
• Skimming the foam during the initial simmer ensures a clean, clear broth, which is the hallmark of good Haejang Guk.
• For an even richer version, soak 2 tablespoons of dried anchovies and a piece of dried kelp in cold water for 30 minutes, then add to the broth while simmering.
• The bean sprouts should stay slightly crunchy; overcooking makes them lose their signature texture and flavor.
• Eat this soup with a bowl of warm steamed rice and a spoon of kimchi – the combination is what really does the hangover-curing work.

You might also like

Asian

Galbitang Beef Rib Soup Classic

Asian

Korean Marinated Pork Short Ribs

Asian

Gimbap Korean Rice Rolls

Asian

Gochujang-Glazed Salmon with Sesame-Scallion Jasmine Rice and Quick-Pickled Cucumber Ribbons