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A bowl of haejangguk, Korean hangover soup, with napa cabbage in a beef broth

Haejangguk Recipe

A haejangguk recipe (Korean hangover soup) with the real regional variations explained, plus a fast home version built on napa cabbage and beef broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1 anchovy-kelp broth pack, or 1 liter / 4 cups anchovy-kelp broth (see our Korean pantry starter kit)
  • 200 g / 7 oz thinly sliced beef shank or brisket
  • 2 cups napa cabbage, roughly chopped
  • 2 tbsp doenjang, fermented soybean paste Substitute: 1 tbsp red miso plus a pinch of salt
  • 1 tbsp gochugaru, Korean chili flakes Substitute: 2 tsp sweet paprika plus 1/2 tsp cayenne
  • 1 tbsp minced garlic
  • 1 tbsp guk-ganjang, soup soy sauce Substitute: 2 tsp regular soy sauce plus a pinch of salt
  • 1 cup bean sprouts
  • 2 scallions, sliced
  • 1 egg, beaten (optional)
  • salt and black pepper, to taste

Method
 

  1. Bring the anchovy-kelp broth to a simmer in a medium pot.
  2. Whisk in the doenjang and gochugaru until they dissolve rather than float as clumps.
  3. Add the beef and napa cabbage. Simmer 15 minutes, until the cabbage has gone fully limp and the beef is tender.
  4. Stir in the garlic and guk-ganjang. Taste and adjust with salt.
  5. Add the bean sprouts and simmer 5 more minutes, until they've lost their raw crunch.
  6. Stir in the scallions. If using egg, drizzle it in a thin stream over the simmering surface and let it sit 20 seconds before a gentle stir.
  7. Finish with a crack of black pepper and serve hot, with rice on the side or spooned directly into the bowl.