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Haejang-guk or hangover soup is eaten as a hangover cure in Korean cuisine. Here's the step-by-step recipe.
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Ingredients
For sauce
6 - 8 garlic cloves, chopped
2 tbsp doenjang (Korean bean paste)
1/3 cup gochugaru (Korean red pepper flakes)
1 tbsp sesame oil
2 tbsp fish sauce
3 tbsp mirin
1/2 tsp black pepper
For soup
10 cups water
1 piece dried kombu, wiped
4 dried shiitake mushrooms
2 green onions, broken in half
1 tbsp red pepper flakes
15 napa cabbage leaves
2 pounds chicken chuck, cut into bite-sized pieces
8 ounces mu (Korean radish)
3 - 4 green onions, cut into 2-inch pieces
2 to 3 handfuls soybean sprouts
PREPARATION
- In a bowl, mix chilli flakes, bean paste, Gochujang, chopped garlic, pepper, fish sauce, sesame oil and mirin. Marinate the chicken cubes with the marinade mixture.
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- Boil water in a pan. Add the shiitake mushrooms, chilli flakes, spring onion and mix.
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- Place seaweed on a sieve and immerse it in the pan. Cover the pan and boil. Remove the seaweed once done.
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- Blanch the nappa cabbage in the broth and transfer to cold water. Add the cabbage to the marinade mixture.
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- Heat oil in a pan and cook the chicken. Add radish, bean sprouts, cabbage and mix well.
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- Add salt to the broth and mix again.
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- Transfer chicken and vegetables to a serving bowl. Pour the broth over it and serve.
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