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After a long night out, nothing helps get rid of a hangover like a warm, delicious, rehydrating soup.

Haejangguk, Korean Hangover Soup
Cook:

cooking time45Min

Servings:

serving time2 to 4

Ingredients

  • For broth:

  • 10 cups water

  • 1 (5x5-inch) piece dried kombu, wiped

  • 4 dried shiitake mushrooms

  • 2 green onions, broken in half

  • 1 tablespoon red pepper flakes

  • 15 green outer napa cabbage leaves

  • For sauce:

  • 6 to 8 cloves garlic, chopped

  • 2 tablespoons doenjang (Korean bean paste)

  • 1/3 cup gochugaru (Korean red pepper flakes)

  • 1 tablespoon sesame oil

  • 2 tablespoons fish sauce

  • 3 tablespoons mirin

  • 1/2 teaspoon black pepper

  • To assemble:

  • 2 pounds beef chuck, cut into bite-sized pieces

  • 8 ounces mu (Korean radish)

  • 3 to 4 green onions, cut into 2-inch pieces

  • 2 to 3 handfuls of soybean sprouts

Instructions

  1. Prepare the broth:

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

  3. Once broth is boiling, remove the kombu and discard. Add the napa cabbage to the broth and blanch cabbage in broth for 1 to 2 minutes, then remove to a bowl.

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

  5. Prepare the sauce:

  6. In a small bowl, add the garlic, doenjang, gochugaru, sesame oil, fish sauce, mirin and black pepper. Mix well with a spoon.

  7. In a bowl, add the beef chuck and top with half the sauce. Stir to coat well, and set aside.

  8. Tear the blanched cabbage into strips and add to a bowl. Top with the remaining sauce and stir to coat. Set aside.

  9. Assemble soup:

  10. Strain vegetables from broth.

  11. 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 boil, reduce heat to medium and simmer for 15 to 20 minutes.

  12. Add green onions and soybean sprouts. Continue to simmer for 5 to 10 minutes, then remove from heat.

  13. Enjoy with a warm bowl of rice, kimchi and some banchan (Korean side dishes)!

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Transcript

- Are you looking for a perfect hangover cure for your soju hangover? This Korean haejang-guk, hangover soup, will do the job. Let's get started. So in a large pot, you will need some water. And add this dried seaweed. Just cut with a knife or a scissor. And what we do, you see a lot of this white powdery stuff, this is all the salt from the sea water, and we don't want all of it, so we are just going to wipe it down a little, just like this, then add it to the water. And add four dried shiitake mushrooms, where amazing umami flavor coming from, and two large green onions. Just rip it up like that and add it in. And some red pepper flakes. Give it a quick stir. And we are going to bring this to a boil first. Okay meanwhile, let's walk about the napa cabbage. This is one of the main vegetables in the soup, so we will need a few of this green leaf. That should be good. Alright so my cabbage is ready to dip into the broth when it's starts to boil, so meanwhile we are going to make a sauce for the soup. So you will need some chopped garlic. And some duenjang, this is Korean bean paste, fermented bean paste. A lot of gochugaru, Korean red pepper flakes. It gives the spiciness and all the red color in the soup. Some sesame oil, some fish sauce to season. And some mirin, this is seasoned rice wine, it's a little sweet, little salty. Some pepper. Let's mix this in. Okay sauce is good to go, I think my broth is about to boil. Let's dip our napa cabbage into boiling broth. Sweat it a little, we are just going to blanch them like about a minute or two, not too long. And let's remove the dried seaweed, because this one, if it keeps boils and boils, it gets slimy, and it get bitter, so you don't want it to be, keep boiling in the soup. Remove our napa cabbage now, they're perfect. Alright now we are going to reduce the heat and let it keep simmer about 10 minutes. Meanwhile, add about half of the sauce into the beef. I'm using beef chuck cut into about bite size. Let's give it a little mix so they will marinate in this sauce. Now tear up the cabbage, the blanched cabbage, just like that. Now this cabbage will be marinated in the rest of the sauce. Perfect. Alright, set aside the cabbage right here, and I'm going to strain my broth because it's been simmering. Take all the things out, all the solid ingredients, you have the seeds. I mean if you have a smaller strainer that would work better but, and we are going to sear our beef first, so just add in. And some Korean radish, we call it mu, I just sliced them into little thick square pieces, and just add it with the beef, there. Just stir fry them together. Alright now you see all these brown bits on the bottom of the pot, this is time to add our broth. And the marinated cabbage. Stir in. Okay, cover, and we are going to bring it to boil, then reduce the heat to medium and simmer for 20 minutes. Alright, my soup has been simmering for awhile. Oh my god look at that, oh looks so good. I'm going to add Korean bean sprouts. It's soy bean sprouts actually, and some green onions. Add it in now, just stir it in. And now we are going to let them simmer another 10 minutes, we're almost there. Alright, our haejang-guk, the Korean hangover soup is done. Are you guys ready, ready, ready, ready? Am I the only one so excited right now? Okay, let's serve. You can serve in any soup bowls, or whatever bowl you have in the house but I'm going to use this ddukbaegi, Korean stone bowl because it makes it look super authentic. Alright, let's pour into. Alright. Okay. Alright, now you can serve this soup, haejang-guk, with some kimchi on the side, and some Korean side dishes like this together as well. Perfect meal right here. And this is like literally the cure for soju hangover, you know what I mean? If you love soju, this is the hangover soup that you definitely wanna keep in your kitchen recipe box because oh my god. Oh yeah, go make it. Grab some K-barbecue and what do you call like soju party and make this the next day.

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