Description
A deeply comforting Korean classic, Korean Hangover Stew (Haejang-guk) is rich in flavor, featuring tender meats, bold kimchi, and revitalizing vegetables perfect for starting fresh after a long night.
Ingredients
Scale
- 1 lb beef brisket or pork bones
- 4 cups water
- 2 cups napa cabbage kimchi, chopped
- 1 block of firm tofu, cubed
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 4 cloves garlic, minced
- Salt and pepper to taste
- Optional: 1/2 cup radish, sliced
- Optional: 1 cup spinach
- Optional: 2 tablespoons sesame oil
- Optional: 1/4 cup rice wine
Instructions
- Soak beef brisket or pork bones in cold water for 30 minutes. Drain and rinse.
- Chop kimchi, cube tofu, and slice radish if using.
- Bring 4 cups of water to a boil in a large pot.
- Add meat and simmer for 30 minutes to develop broth.
- Add chopped kimchi, tofu, bean sprouts, and optional vegetables.
- Stir in gochugaru, soy sauce, fish sauce, and minced garlic. Simmer 20 minutes.
- Add chopped green onions and season with salt and pepper to taste.
- Optional: drizzle sesame oil before serving.
Notes
Use high-quality or homemade kimchi for authentic flavor. Add rice wine while simmering for depth. Don’t overcook tofu to maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
Keywords: hangover stew, haejang-guk, Korean soup, kimchi stew, beef broth, tofu soup