Hangover stew, or haejang-guk, is a Korean soup eaten to cure symptoms from excessive drinking. The stew is made from beef broth, with cabbage, tofu, and vegetables added in. Some versions call for ox blood or blood sausage. It is said the spiciness of the soup helps to boost the metabolism and expel alcohol through the sweat glands. The soup was first mentioned in a text written between 918–1392, and it continues to pop up in texts and paintings throughout the 20th century. The soup made its way to America during the so-called K-wave of the 21st century, during which Korean food became popular in cities like New York, Los Angeles, and Atlanta.
Recipe Servings: 4
Ingredients
Broth:
- 10 cups water
- 1 piece dried kombu
- 4 dried shiitake mushrooms
- 2 green onions, in half
- 1 Tbsp red pepper flakes
- 15 green outer Napa cabbage leaves
Marinade:
- 8 garlic cloves, chopped
- 2 Tbsp doenjang (Korean fermented bean paste)
- ⅓ cup gochugaru (Korean red pepper flakes)
- 1 Tbsp sesame oil
- 2 Tbsp fish sauce
- 3 Tbsp mirin
- ½ tsp ground black pepper
Assembly:
- 2 lbs beef chuck, chopped
- 8 oz mu (Korean radish), sliced
- 3 green onions, chopped
- 2 handfuls soybean sprouts
Directions
- Add water, kombu, shiitake mushrooms, green onions, and red pepper flakes to a large soup pot. Bring to a boil.
- When liquid is boiling, remove kombu and discard. Add the cabbage and blanch 1–2 minutes. Then remove and set aside.
- Reduce heat and allow broth to simmer 10 minutes.
- Combine the garlic, doenjang, gochugaru, sesame oil, fish sauce, mirin, and black pepper in a small bowl.
- Mix well.
- Add beef to a large bowl and coat with a little more than half the marinade.
- Tear blanched cabbage leaves into thin strips. Add to a separate bowl and coat with remaining marinade.
- In another large soup pot, cook marinated beef and mu for 2 minutes.
- Strain vegetables from broth and discard. Add broth to pot with beef and mu. Add marinated cabbage leaves.
- Stir and bring to boil. Then reduce heat and cook for 20 minutes.
- Add chopped green onions and soybean sprouts and cook another 10 minutes.
- Remove from heat and serve.
For Broth:
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