Authentic Korean Haejangguk (Hangover Soup) Recipe

Ingredients

  • 1 kilogram of beef brisket
  • 2 liters of water
  • 1 piece of Korean radish (about 300 grams)
  • 1 large onion
  • 10 cloves of garlic
  • 2 stalks of green onions
  • 200 grams of Korean soybean paste (doenjang)
  • 2 tablespoons of red pepper paste (gochujang)
  • 2 tablespoons of soy sauce
  • 200 grams of Napa cabbage, chopped
  • 200 grams of fernbrake, soaked overnight and boiled
  • 2 tablespoons of sesame oil
  • Salt and pepper to taste
  • 200 grams of dried kelp (optional)
  • 3 dried shiitake mushrooms (optional)

Steps and instructions

  1. Prepare the beef brisket by rinsing it under cold water. Place it in a large pot, add the 2 liters of water, and bring to a boil over high heat.
  2. While the beef is boiling, prepare the vegetables. Peel and cut the radish into thick slices, chop the onion into large pieces, finely mince the garlic, and chop the green onions.
  3. Once the pot is boiling, reduce the heat to medium and simmer for about 1 hour, or until the beef is tender. During this time, skim off any excess fat or impurities that float to the top.
  4. After the beef is tender, remove it from the pot and set aside to cool. Once cool, cut the beef into thin slices.
  5. Add the radish, onion, garlic, and Korean soybean paste to the pot. Simmer for another 30 minutes.
  6. Add the red pepper paste, soy sauce, Napa cabbage, and fernbrake to the pot. Simmer for another 15 minutes, or until the vegetables are tender.
  7. While the soup is simmering, heat the sesame oil in a frying pan over medium heat. Add the beef slices and stir-fry until they are slightly browned. Season with salt and pepper to taste.
  8. Once the vegetables in the soup are tender, add the stir-fried beef and simmer for another 5 minutes.
  9. If using, add the dried kelp and shiitake mushrooms to the pot and simmer for an additional 15 minutes.
  10. Just before serving, add the chopped green onions. Taste and adjust seasoning if necessary.
  11. Serve the Haejangguk hot, with rice or noodles if desired.

Tools for making

  • Large pot - To boil the beef and make the soup.
  • Knife - To cut the beef brisket and vegetables.
  • Cutting board - To provide a surface for cutting the ingredients.
  • Frying pan - To stir-fry the beef slices.
  • Soup ladle - To scoop and serve the Haejangguk.
  • Skimmer - To remove any impurities or excess fat from the soup.
  • Tongs - To handle the beef slices while stir-frying.
  • Spatula - To stir the ingredients in the pot.
  • Measuring spoons - To accurately measure the soy sauce and sesame oil.
  • Bowls - To serve the Haejangguk.
  • Chopsticks - To eat the Haejangguk.

Recipe variations

  • Use pork or chicken instead of beef brisket
  • Add mushrooms such as enoki or oyster mushrooms for extra texture and flavor
  • Include other vegetables like zucchini, carrots, or spinach
  • Replace the Korean soybean paste with miso paste for a different flavor profile
  • Experiment with different types of noodles such as udon, soba, or rice noodles
  • Add a spicy kick by increasing the amount of red pepper paste (gochujang)
  • Make it vegetarian by using vegetable broth and omitting the meat
  • Try adding different spices or herbs such as ginger, star anise, or bay leaves for added depth of flavor
  • Include seafood such as shrimp or clams for a seafood twist
  • Make it spicier by adding chili flakes or hot sauce

Recipe overview

Haejangguk is a traditional Korean soup, often enjoyed as a comfort food or a hangover remedy. This hearty, savory soup features tender slices of beef brisket, nourishing vegetables, and unique Korean ingredients such as doenjang (soybean paste) and gochujang (red pepper paste), which lend a depth of flavor that is both warming and invigorating. Although there are many regional variations of Haejangguk, this recipe calls for the inclusion of Napa cabbage and fernbrake for added texture and nutrition. Optional ingredients such as dried kelp and shiitake mushrooms can also be included for an extra umami kick. Expect a multi-layered, richly flavored soup that is as satisfying as it is restorative. Usually served hot, Haejangguk can be enjoyed with rice or noodles for a complete, wholesome meal.

Common questions

  1. How long does it take to cook Haejangguk?
    The total cooking time for Haejangguk is approximately 2 hours and 30 minutes.
  2. Can I use a different type of meat instead of beef brisket?
    Yes, you can substitute beef brisket with other cuts of beef such as beef shank or beef flank. However, note that the cooking time may vary depending on the cut of meat.
  3. Is there a vegetarian version of Haejangguk?
    Yes, you can make a vegetarian version by omitting the beef and using vegetable broth or mushroom broth instead. Additionally, you can add tofu or other vegetarian protein sources to enhance the flavor.
  4. Can I make Haejangguk in advance?
    Yes, you can make Haejangguk in advance. It actually tastes even better the next day as the flavors have a chance to meld. Store it in the refrigerator and reheat before serving.
  5. What can I serve with Haejangguk?
    Haejangguk is commonly served with rice or noodles. You can also pair it with traditional Korean side dishes like kimchi, pickled radish, or seasoned vegetables.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the soup and simmer the ingredients.
  • Frying pan - A frying pan is required to stir-fry the beef slices before adding them to the soup.
  • Knife - A sharp knife is essential for slicing the beef brisket and chopping the vegetables.
  • Chopping board - A chopping board provides a sturdy surface for cutting and preparing the ingredients.
  • Soup ladle - A soup ladle is useful for serving the Haejangguk into bowls.
  • Tongs - Tongs can be handy for flipping and removing the beef slices from the frying pan.
  • Serving bowls - Serving bowls are needed to present the Haejangguk.
  • Soup spoons - Soup spoons are used for consuming the hot soup.
  • Rice or noodles (optional) - Rice or noodles can be served alongside the Haejangguk to make it a more substantial meal.
  • Garnishes (optional) - Garnishes like sesame seeds, chopped green onions, or kimchi can be added for extra flavor and presentation.

Origin stories

Haejangguk, a robust and flavorful soup, is a beloved staple in South Korea. It's often referred to as a "hangover soup," a testament to its reputation as a cure for the aftermath of a night of heavy drinking. The name itself translates to "soup to chase a hangover." This soup is a glorious medley of ingredients, a testament to Korean culinary wisdom, merging together unique textures and flavors in a hearty broth. Diners often find solace in its warm embrace after a night of festivity and merriment. Although the ingredients can vary by region, the soul of the dish remains the same - a comforting soup that transcends its humble origins to become a symbol of Korean resilience and spirit. The story of Haejangguk is not just about food; it's a story of culture, a tale that is simmered in tradition and served with a side of Korean history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.