IllustrationJeju-Style Hangover Soup (Haejangguk)
Soups & stews · serves 6 · 95 min
The salt and oil classification for this recipe was assigned automatically. If you scaled it up a lot, taste and adjust the seasoning at the end.
How many servings?
2 ingredients were scaled below straight proportion. Salt, sweetness, aromatics, oil, liquid, and deep umami all need proportionally less as the batch grows. The grey numbers show what plain multiplication would have given.
How to make it
Amounts in the steps are for 6 servings.
- 1
Cut the napa cabbage into large pieces.
- 2
Bring 3 L of water to a boil and boil the soybean sprouts for 5 minutes.
- 3
Add the cabbage as well and lift it out once it turns translucent.
- 4
Put the brisket into that water and simmer over medium-low heat for 1 hour.
- 5
Make the chili paste: heat 3 tbsp of oil in a pan and add 1 tbsp of minced garlic.
- 6
Add the gochugaru and 1 tbsp of Cheongyang chili flakes and mix.
- 7
Add 1 tbsp of soy sauce and the ginger for aroma.
- 8
Add 2 tbsp of MSG.
- 9
Add 3 L of water again and season with 30 g of salt and the MSG.
- 10
Lift out the brisket after its 1 hour and slice it.
- 11
Put the sliced brisket, the chili paste, the reserved sprouts and cabbage, and the green onion into the seasoned broth and boil 10 minutes more.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
thebobkim.com/en/recipe/bk0009 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.