Haejang-guk (해장국 (haejang-guk))
Overview
Haejang-guk, often called hangover soup, is a Korean soup eaten to recover after a night of drinking. The most famous version uses a long-simmered beef bone broth seasoned with doenjang soybean paste and chilli, filled with dried napa cabbage leaves, bean sprouts, radish and cubes of congealed ox blood. Other versions are made with pork spine, pollack or bean sprouts alone. It is savoury, hearty and often eaten in the early morning. Most versions are served bubbling hot in a stone or clay pot with rice on the side.
History
The name means soup to chase a hangover. It is recorded in the fourteenth-century Korean language textbook Nogeoldae, which mentions a similar soup sold in the market. In the twentieth century, restaurants serving it through the night grew up in Seoul and other cities, and it remains a popular breakfast and late-night meal. Restaurants in Seoul specialise in it and open very early in the morning.
Main ingredients
Ox bone broth, congealed ox blood, napa cabbage, bean sprouts, doenjang, radish. The soup is built on ox bone broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Cabbage soups · More soups from South Korea
Recipe outline serves 4 · ~200 min
Ingredients
- 2 l ox bone broth
- 300 g congealed ox blood, cut in cubes
- 300 g napa cabbage leaves, blanched
- 200 g bean sprouts
- 2 tbsp doenjang (gluten-free), 1 tbsp gochugaru
- 200 g radish, spring onion
Allergens: Contains: Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the radish in the bone broth with the doenjang and chilli for 20 minutes.
- Add the cabbage and sprouts and cook for 15 minutes.
- Add the blood cubes and heat gently for 5 minutes.
- Serve with spring onion and rice.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
