Hangover Soup (Haejang-guk)
Hangover soup recipe, perfect for soothing your stomach after a night of drinking!
Ingredients
Main ingredients
- Beef brisket 100 g
- Bean sprouts 80 g
- Radish 50 g
- Green onion 20 g
- Water 500 ml
Seasonings/Sauce
- Soup soy sauce 1 큰술
- Minced garlic 0.25 큰술
- Chili powder 1 큰술
- Sesame oil 0.25 큰술
- Salt 0.25 티스푼
Nutrition summary
Carbohydrates
12 g
15%
Protein
36 g
45%
Fat
14 g
40%
Cooking steps
-
1
Add 0.5 tablespoon of sesame oil to a pot and stir-fry bite-sized pieces of beef over medium heat until the redness disappears.
-
2
Add sliced radish and stir-fry for another minute so the beef fat infuses into the radish and enhances the flavor.
-
3
Pour in 500ml of water and turn the heat to high. When it comes to a boil, skim off the foam with a ladle to keep the broth clear.
-
4
Add cleaned bean sprouts and boil uncovered over medium heat for 5 minutes to remove any fishy odor.
-
5
Add 1 tablespoon of soup soy sauce, 1 tablespoon of chili powder, and 0.5 tablespoon of minced garlic, then reduce to low heat and simmer gently for 10 minutes for a deeper flavor.
-
6
Finally, add diagonally sliced green onions, adjust the seasoning with 0.5 teaspoon of salt if needed, and let it come to a gentle boil before finishing.
