Haejangguk

Name: Haejangguk
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 litres beef bone broth; Dried napa cabbage leaves (ugeoji), soaked; 200g soybean sprouts; 200g beef brisket, sliced; Seonji (congealed ox blood), in cubes (optional); 2 tbsp doenjang and 1 tbsp gochugaru; Garlic and spring onions

해장국/HAE-jahng-gook/

Also known as: Haejang Guk, Korean Hangover Soup, Seonji Haejangguk

About this dish

A hearty hangover soup of beef broth with napa cabbage leaves, bean sprouts, ox blood and doenjang.

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Ingredients

🍲2 litres beef bone broth

🥬Dried napa cabbage leaves (ugeoji), soaked

🌱200g soybean sprouts

🥩200g beef brisket, sliced

🟤Seonji (congealed ox blood), in cubes (optional)

🫙2 tbsp doenjang and 1 tbsp gochugaru

🧄Garlic and spring onions

Method

Serves 2

Squeeze the cabbage leaves dry and season with doenjang, gochugaru and garlic.

Bring the broth to the boil and add the cabbage and beef.

Simmer for 20 minutes.

Add the bean sprouts and blood cubes and simmer for 10 minutes more.

Season and serve bubbling hot with rice and spring onions.

✓ What Makes it Authentic

Haejangguk ('soup to chase a hangover') is served from early morning in Korea; versions vary by region, and many leave out the blood.

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