Spicy Beef and Soybean Sprout Haejang-guk (Hangover Soup)

How to make it

1. 1

   Cut the Korean radish into thin squares and slice the green onion on the diagonal. Cut the beef brisket into bite-size pieces.

2. 2

   Put the water, dashima, and Korean radish in a pot and lift the dashima out just before it boils.

3. 3

   Add the beef brisket, skim the foam, and simmer over medium-low heat for 25 minutes.

4. 4

   Warm the cooking oil and sesame oil in a small pan and stir-fry the minced garlic and gochugaru over low heat for 20 seconds to make the chili seasoning.

5. 5

   Add the soybean sprouts and the chili seasoning to the broth and boil it uncovered for 7 minutes.

6. 6

   Season it with guk-ganjang, beef bouillon seasoning, salt, and black pepper, then add the green onion and sesame seeds and boil for 2 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.