Haejang Guk (Hangover Soup)
Irene Yoo published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A restorative Korean soup made with reconstituted dried napa cabbage leaves (ugeoji) simmered in rich beef bone broth. Doenjang, garlic, ginger, and Korean chili flakes add savory depth, warmth, and umami.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 960 g
- 35 g
- 9 g
- 2 g
- 5 g
- 30 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.11 kg before cooking, which is about 555 g per serving.
Steps
Rinse the dried napa cabbage leaves thoroughly to remove any grit. Soak them in warm water until pliable, about 10 to 15 minutes, then drain, squeeze out excess water, and cut into bite-size pieces.
Place the beef bone broth in a medium pot and bring it to a gentle simmer over medium heat.
Add the doenjang and whisk until it dissolves fully into the broth, with no large lumps remaining.
Add the prepared napa cabbage, garlic, ginger, and gochugaru. Stir to distribute the seasonings and return the soup to a simmer.
Cover partially and simmer gently for about 25 to 30 minutes, until the cabbage is completely tender and the broth tastes deeply savory. Stir occasionally and avoid a hard boil, which can make the broth cloudy and cause the cabbage to break apart.
Add the sliced scallions and simmer for 1 to 2 minutes, just until softened and fragrant.
Taste the soup and season with salt and black pepper only if needed. Finish with the toasted sesame oil, then ladle into two bowls and serve hot.
Notes
The accessible source excerpt did not include the members-only ingredient list or method; the ingredients and directions above are a reconstruction from the dish description and standard haejang guk technique, not a verbatim extraction. The source specifically recommends thick homemade beef bone broth or Korean-style packaged beef bone broth. If using ordinary beef broth or water, enrich it with a small piece of beef, a beef bone, kelp, or dried mushrooms. The author notes that ugeoji is made from the tougher outer napa leaves and that coagulated blood (seonji) is another traditional addition, but it is not included here.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 188
- Protein
- 14 g
- Carbs
- 25 g
- Fat
- 6 g
- Fiber
- 9 g
Where the calories come from
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