Name: Korean Hangover Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 4-6
Ingredients: 1 pound beef brisket, cut into chunks; 1/2 pound beef bones (optional, for deeper flavor); 8 cups water; 1 medium onion, quartered; 1 pound napa cabbage, chopped into bite-sized pieces; 4 green onions, sliced diagonally; 4 cloves garlic, minced; 3 tablespoons Korean chili flakes (gochugaru); 2 tablespoons soybean paste (doenjang); 1 tablespoon soy sauce; 1 teaspoon fish sauce; 1 tablespoon sesame oil; 1 cup bean sprouts, rinsed; Salt and pepper to taste

Instructions

Prepare the broth

In a large pot, add beef brisket, beef bones (if using), and water. Bring to a boil, then reduce heat to low. Simmer for about 1 hour, occasionally skimming off any foam that rises to the surface.
Remove and shred the beef

Once the beef is tender, remove it from the broth and let it cool slightly. Shred the beef into bite-sized pieces and set aside. Strain the broth to remove the bones and onion.
Prepare the seasoning mixture

In a small bowl, combine minced garlic, Korean chili flakes, soybean paste, soy sauce, and fish sauce. Mix well to form a paste.
Cook the vegetables

Return the broth to medium heat and add the napa cabbage. Simmer for about 5 minutes until the cabbage starts to soften. Add the bean sprouts and cook for another 3 minutes.
Combine all ingredients

Add the shredded beef back into the pot. Stir in the seasoning paste and mix well. Bring the soup to a gentle boil and simmer for 10 minutes to allow the flavors to meld together.
Finish the soup

Stir in sliced green onions and sesame oil. Taste and adjust seasoning with salt and pepper if needed. Remove from heat and let stand for 5 minutes before serving.

Korean Hangover Soup

Ingredients

Instructions

Nutritional Information