Broke Boyz Hangover Soup is a nutritious soup that will replenish you after a night of drinking. While I hope you never have to need this recipe, you need this for when you have to kick off that hangover from your body.
Ever since I became a dad, I have become an occasional drinker. But when we inevitably have too much fun, I know I’m going to get a bad hangover the next day. Feeling excessively tired, sleepy, and sensitive to everything, I know I need a bowl of hot, steaming, and spicy soup.
Depending on where you are, for sure you have your version of hangover cure. Some like to drink coffee, sports drinks, or pickle juice. Some like to eat greasy food. As for Koreans, we LOVE soup! Drinking soup for hangovers dates back to Korean Royal history. It has been proven effective over time.
Better known by the term Haejang Guk, this means “soup to chase down hangover”. There are many varieties of hangover soup for us. There’s Kongnamul Guk (Beansprout Soup), Hwangtae Kongnamul Guk (Dried Pollack Beansprout Soup), Gamja Tang (Pork Back Bone Soup), and this recipe I am going to share. But the common denominator among all these recipes is the Beansprouts—it’s the main hangover cure!
Depending on the neighborhood or establishment, there is going to be a unique recipe for making hangover soup, but the ingredients will always be a variety of protein and veggies to help patrons recover after a night of drinking!
What is Haejang Guk Made Of
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Protein
Traditionally, haejang guk uses beef bones that have been cleaned and boiled for an extended period of time to make a protein and collagen-rich soup. In essence, it’s like using gomtang as a base for both protein and broth. Sometimes they also include exotic ingredients like the pig or cow’s heart, kidney, liver, intestines, and blood.
However, to make it more simple I just used cubed beef brisket and mushrooms. These proteins are good enough to easily fill you up.
Vegetables
There are key vegetables used in the soup namely Korean radish and beansprouts. Regardless of how each Korean makes their hangover soup, one or two of these veggies are always in the mix. You can throw in some napa cabbage in there too!
The main reason for this is that Korean radish will make the soup super refreshing to drink, while the beansprouts contain the necessary amino acids to detoxify the metabolized alcohol in our body. These two simple ingredients make all the difference in the soup!
Salt and Spice
There are a variety of seasonings that will be used in the soup such as soy sauce and salted shrimp. The salt content will help produce electrolytes in the body to hydrate us after a night of drinking. This doesn’t just make your food tasty, it also helps our body function better!
Spice is optional but I love adding gochugaru and peppers. I need to sweat it out and have that spicy kick in my soup to wake me up! This part is optional though.
How to Make Easy Korean Hangover Soup
Based on the ingredients, this soup is all in one. Everything that your body will need to recover from alcohol is already here!
Now to make this, first, you need to prepare the ingredients by chopping the radish into thin slices, chopping the beef to bitesize pieces, and cleaning the beansprouts. Once done with preparations, the soup is super quick and easy to make!
In high heat, with a bit of oil, saute the beef. Once it’s halfway done, add the radish and saute it as well. Season beef and radish with salt, pepper, garlic, and ginger, then mix well. Add water and allow it to boil.
Once the soup is boiling, season further with gochugaru, soy sauce, and salted shrimp. Add the beansprouts and mushrooms, and boil for a couple more minutes. Add the peppers for the extra kick!
Taste and season the soup with salt and pepper as needed. It shouldn’t take more than 10 minutes to cook this nourishing soup!
Serving Haejang Guk
Haejang Guk can be served on its own, or you can also add glass noodles to the soup, or serve it with a bowl of rice. If you’re feeling extra, serve this in a tteukbaegi to keep it hot as you consume it!
I know a lot of people would prefer not to cook especially when the hangover feels like a hammer in your head. However, in my opinion, eating something nutritious is necessary to replenish that lost strength.
This soup can be stored in the fridge so you can make it in advance before your night out! Simply boil or microwave to reheat for an easy peasy recovery!
Personally, when I am hungover, my routine is to drink fluids, exercise to sweat out alcohol, and have this bowl of soup! If that does not work, I would just go back to sleep.
Nevertheless, I think this hot and steaming soup is enough to warm your soul and rejuvenate your body. The best advice I can give, though, is to drink responsibly! Have fun but make sure to take good care of yourself!
Other broke boyz recipes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Hangover Soup (Haejang Guk)
Ingredients
- 1/4 of Korean Radish
- 100 grams Beef Brisket Cubes
- 2 tbsp Canola or Vegetable Oil For sauteing
- 1 tbsp Garlic
- Salt To taste
- Black Pepper To taste
- 4 cups Water
- 3 tbsp Gochugaru
- 2 tbsp Gochujang
- 1/2 tbsp Salted Paste
- 100 grams Beansprouts
- 50 grams Oyster Mushroom
- Jalapeno Pepper Chopped, Optional
Instructions
- Prepare the ingredients: Peel the radish and slice it thinly. Chop the beef into bitesize pieces. Clean the beansprouts.
- In high heat, put oil, and saute the beef. When it is halfway cooked, add the radish and saute it as well.
- Season the beef and radish with salt, pepper, garlic, and ginger, and mix well.
- Add water and let it boil.
- Once boiling, season further with gochujang, soy sauce for soup, and salted shrimp.
- Add the beansprouts, mushroom, and pepper, and let boil for a couple of minutes.
- Taste and season with salt and pepper.
- Serve with rice and enjoy!
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