Hangover soup is made from dried napa cabbage, vegetables and meat in a hearty beef broth. This soup is considered as cure for hangover in Korea.
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Hangover Soup Recipe By Chef Team ZZ
Hangover Soup Recipe
Team ZZ
Haejang-guk or hangover soup is eaten as a hangover cure in Korean cuisine. Here's the step-by-step recipe.
Preparation Time
5-6 Min
Cooking Time
10-12 Min
Meal Type
main course
Difficulty
MEDIUM
Ingredients For Hangover Soup Recipe
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
How to make Hangover Soup Recipe?
- 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.
- Boil water in a pan. Add the shiitake mushrooms, chilli flakes, spring onion and mix.
- Place seaweed on a sieve and immerse it in the pan. Cover the pan and boil. Remove the seaweed once done.
- Blanch the nappa cabbage in the broth and transfer to cold water. Add the cabbage to the marinade mixture.
- Heat oil in a pan and cook the chicken. Add radish, bean sprouts, cabbage and mix well.
- Add salt to the broth and mix again.
- Transfer chicken and vegetables to a serving bowl. Pour the broth over it and serve.
View Step by Step Recipe
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.
Boil water in a pan. Add the shiitake mushrooms, chilli flakes, spring onion and mix.
Place seaweed on a sieve and immerse it in the pan. Cover the pan and boil. Remove the seaweed once done.
Blanch the nappa cabbage in the broth and transfer to cold water. Add the cabbage to the marinade mixture.
Heat oil in a pan and cook the chicken. Add radish, bean sprouts, cabbage and mix well.
Add salt to the broth and mix again.
Transfer chicken and vegetables to a serving bowl. Pour the broth over it and serve.