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Haejang Guk – 해장국

Hangover Soup

by mahetaiba
Haejang Guk - 해장국 (Hangover Soup)

Haejang Guk – 해장국 (Hangover Soup)

Haejang Guk – 해장국 is a thick, spicy, and very hearty soup made from ox (beef) bone broth with soybean paste (doenjang), soybean sprouts, white radish, green onions, and sometimes oxblood. Also called early morning soup or hangover soup, this is a very traditional home-style dish often eaten after a night of heavy drinking.

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Haejang Guk - 해장국 (Hangover Soup)

Haejang Guk - 해장국 (Hangover Soup)

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • Sauce:
  • 6 to 8 cloves garlic, chopped
  • 2 tablespoons doenjang (Korean bean paste)
  • 1/3 cup gochugaru (Korean red pepper flakes)
  • 1 tablespoon sesame oil
  • 2 tablespoons fish sauce
  • 3 tablespoons mirin
  • 1/2 teaspoon black pepper
  • Soup:
  • 10 cups water
  • 1 (5x5-inch) piece dried kombu, wiped
  • 4 dried shiitake mushrooms
  • 2 green onions, broken in half
  • 1 tablespoon red pepper flakes
  • 15 green outer napa cabbage leaves
  • 2 pounds beef chuck, cut into bite-sized pieces
  • 8 ounces mu (Korean radish)
  • 3 to 4 green onions, cut into 2-inch pieces
  • 2 to 3 handfuls of soybean sprouts


  1. In a small bowl, add the garlic, doenjang, gochugaru, sesame oil, fish sauce, mirin, and black pepper.
  2. Mix well with a spoon.
  1. In a large pot, add water, followed by the kombu, shiitake mushrooms, green onions, and red pepper flakes. Stir all ingredients together and bring to a boil.
  2. Once the broth is boiling, remove the kombu and discard. Add the napa cabbage to the broth and blanch cabbage in the broth for 1 to 2 minutes, then remove it to a bowl.
  3. Reduce heat to medium-low and allow the broth to simmer for about 10 minutes.
  4. In a bowl, add the beef chuck and top with half the sauce. Stir to coat well, and set aside.
  5. Tear the blanched cabbage into strips and add to a bowl. Top with the remaining sauce and stir to coat. Set aside.
  6. Strain vegetables from the broth.
  7. Heat a large pot over high heat; add marinated beef and radish. Cook for 1 to 2 minutes, then add broth and napa cabbage mixture. Stir and bring to a boil. When it starts to boil, reduce heat to medium and simmer for 15 to 20 minutes.
  8. Add green onions and soybean sprouts. Continue to simmer for 5 to 10 minutes, then remove from heat.
  9. Enjoy with a warm bowl of rice, kimchi, and some banchan (Korean side dishes)!

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