IllustrationBeef and Soybean Sprout Haejang-guk (Hangover Soup)
A bracing hangover soup where soybean sprouts go into a broth drawn from beef and radish.
Soups · serves 4
How many servings?
How to make it
- 1
Sauté the beef
Sauté the beef in the pot until browned on the outside, then add the radish and sauté 3 minutes more.
- 2
Build the broth
Pour in the water; once it boils, skim off the foam and simmer over medium heat for 35 minutes.
- 3
Add the sprouts
Add the guk-ganjang, garlic, tuna extract sauce, and soybean sprouts and simmer uncovered for 8 to 10 minutes.
- 4
Finish
Add the green onions and the gochugaru if you're using it, then season with salt and black pepper.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Opening and closing the lid often after the soybean sprouts go in can leave a raw smell.
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.
Storage
Keeps 2 days refrigerated.
thebobkim.com/en/recipe/k037 · 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.