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Hangover Soup By Chef Team ZZ

Hangover Soup

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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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Cooking Time

10-12 Min

Meal Type


Preparation Time

5-6 Min



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  • 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


  1. 1

    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.
  2. 2

    Boil water in a pan. Add the shiitake mushrooms, chilli flakes, spring onion and mix.
  3. 3

    Place seaweed on a sieve and immerse it in the pan. Cover the pan and boil. Remove the seaweed once done.
  4. 4

    Blanch the nappa cabbage in the broth and transfer to cold water. Add the cabbage to the marinade mixture.
  5. 5

    Heat oil in a pan and cook the chicken. Add radish, bean sprouts, cabbage and mix well.
  6. 6

    Add salt to the broth and mix again.
  7. 7

    Transfer chicken and vegetables to a serving bowl. Pour the broth over it and serve.

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.