Hangover Soup Korean Recipe

A hangover is never a welcome companion, but fortunately, there’s a time-honored remedy that may just help ease the after-effects: Korean Hangover Soup, or Haejangguk. This beloved dish is a comforting, nourishing, and spicy soup known for its ability to restore balance after a night of overindulgence. If you’ve ever had a rough morning after a few too many drinks, Haejangguk could be the lifeline your body craves.

But it’s not just for hangovers. In Korean cuisine, Haejangguk is often served as a hearty meal to recover from a variety of ailments, providing warmth and a burst of hydration. This soup is a combination of rich flavors, from savory beef broth to the tang of fermented vegetables, all melded together to create a deeply satisfying and revitalizing dish.

At its core, Korean Hangover Soup has a few defining ingredients: a rich, savory broth made from beef, often paired with vegetables like napa cabbage or radish, and spiced up with gochugaru (Korean chili flakes) for heat. The beauty of the recipe lies in its simplicity. But don’t let that fool you-it packs a punch both in taste and in how quickly it helps bring you back to life.

There are many regional variations, but the essential components remain the same. With each spoonful, you’ll taste the depth of tradition, and the flavors are all about balance: hearty, spicy, salty, and sour all in one. This isn’t just food for the body; it’s food for the soul after a rough night out.

Ingredients Needed

Here’s a detailed list of what you’ll need to prepare this life-saving soup:

Beef Brisket or Short Ribs (about 500g) – This is the base for the rich, comforting broth. Beef ribs are often preferred for their marrow, which gives the soup a deeper flavor and thicker texture.
Napa Cabbage (200g) – Adds a delicate crunch and mild sweetness. If you can’t find napa cabbage, substitute with bok choy.
Korean Radish (Mu) (100g) – This radish provides a slightly peppery taste and pairs wonderfully with the other ingredients. It’s an essential part of Haejangguk’s flavor profile.
Gochugaru (Korean Chili Flakes) (1 tablespoon) – For that signature spicy kick. If you prefer less heat, you can adjust this according to your tolerance.
Gochujang (Korean Chili Paste) (1 tablespoon) – Adds depth and a little sweetness, balancing out the heat from the gochugaru.
Soy Sauce (2 tablespoons) – For saltiness and umami.
Minced Garlic (2 cloves) – Gives an aromatic punch that cuts through the richness of the broth.
Sesame Oil (1 tablespoon) – Adds a nutty flavor that brings everything together.
Spring Onions (2 stalks) – Sliced thin for garnish and an extra layer of freshness.
Kimchi (100g) – Optional, but highly recommended. The fermented tang adds an extra layer of flavor that’s perfect for a hangover cure.
Rice (1-2 servings) – Often served with the soup, either mixed into the broth or on the side.
Salt (to taste) – Essential for seasoning the soup to your preference.

Cooking Instructions

Follow these easy-to-follow steps to create this delicious and restorative soup:

Prepare The Beef Broth
- Begin by boiling the beef ribs or brisket in a large pot with water (about 8 cups). Bring to a boil, then reduce to a simmer and cook for about 1-2 hours to extract the full flavor from the meat and bones.
- Skim off any impurities or foam that rise to the surface to keep the broth clear and clean.
Prepare The Vegetables
- While the broth is simmering, slice the napa cabbage, radish, and spring onions. If using kimchi, chop it into small pieces as well. Set all the vegetables aside.
Season The Broth
- Once the broth has been simmering for a while and the beef is tender, add the minced garlic, soy sauce, gochugaru, and gochujang. Stir well to dissolve the chili paste and evenly distribute the spices.
Add The Vegetables
- Drop the napa cabbage, radish, and kimchi (if using) into the pot and continue to cook for about 20 minutes, until the vegetables are tender and have absorbed the flavors of the broth.
Final Adjustments
- Taste the broth and adjust the seasoning with salt and additional gochujang if needed. If the soup feels too thick, you can add more water to reach your desired consistency.
Serve
- Once the soup is ready, ladle it into bowls, sprinkle with fresh spring onions and drizzle a little sesame oil on top for added richness.
- Serve hot, often with a side of steamed rice. The rice can be stirred directly into the soup or eaten on the side as you enjoy the rich flavors of the broth.

Ingredient Insights

Beef Brisket or Short Ribs: The bone-in cuts are important here because they release marrow, giving the soup its body and flavor. Short ribs, in particular, contribute a natural sweetness that balances the salty and spicy elements of the dish.
Napa Cabbage: This vegetable is common in many Korean dishes, prized for its delicate texture and ability to absorb the broth’s flavors. It’s also rich in vitamins and minerals, making it a great addition to this hangover-friendly meal.
Korean Radish (Mu): Unlike the familiar red radish, Korean radish is milder and less peppery. It adds crunch without overwhelming the palate, and it’s a traditional ingredient in soups, especially ones aimed at helping digestion.
Kimchi: The fermented cabbage adds a tangy note, and its probiotics can support gut health, making it an ideal ingredient to boost digestion after a night of heavy drinking.

Expert Tips

Double the Beef Broth: If you have the time, you can make the broth ahead of time and let it sit overnight. The flavors intensify as they meld together, creating a richer soup.
Balance the Spices: If you’re new to spicy foods or unsure about the heat level, start with a smaller amount of gochugaru and gochujang. You can always add more to adjust to your taste.
Add Tofu for Protein: If you’re looking for a vegetarian version or want to add extra protein, tofu is a great addition. Firm tofu will hold up well in the broth without falling apart.
Use Bone Broth: If you’re looking for a more nutrient-packed version, using pre-made bone broth can give the soup even more richness and additional health benefits.

Recipe Variations

Pork Haejangguk: Some versions of this soup use pork instead of beef. Pork belly or pork shoulder can be substituted in place of beef, creating a slightly different flavor profile but still a great hangover remedy.
Spicy Tofu Version: For those looking for a lighter version, tofu can replace the meat entirely, providing the same hearty texture without the heaviness of beef.
Vegetarian Haejangguk: Skip the beef and use mushrooms like shiitake or king oyster, along with vegetable broth. This variation is just as nourishing and satisfying but is completely plant-based.

Final Words

Korean Hangover Soup, Haejangguk, is more than just a hangover cure. It’s a perfect example of how food can not only nourish the body but heal the spirit. With its warming broth, flavorful spices, and nutrient-packed ingredients, it’s an essential dish to keep in your culinary repertoire. Whether you’re fighting the aftereffects of a night out or simply craving a comforting bowl of soup, Haejangguk is guaranteed to deliver.

Hangover Soup Korean Recipe