Korean Hangover Soup: A Hearty Haejang-guk Recipe

Korean hangover soup, or haejangguk, is a family of hearty Korean soups served hot, often with rice; this version combines tender beef, Korean radish, napa cabbage, and bean sprouts in a savory, gently spicy broth. Recipes vary by region and household, with some made using ox blood, dried pollock, or other ingredients, so this accessible beef-and-vegetable version is one of many takes on the dish.

Ingredients

1¼ lb beef chuck, cut into 1½-inch (4 cm) chunks (570 g)
8 cups low-sodium beef broth (1.9 L)
1 medium yellow onion, peeled and halved (about 5 oz / 150 g)
5 garlic cloves, peeled (about ½ oz / 15 g)
12 oz Korean radish, peeled and cut into bite-size pieces (340 g)
4 packed cups chopped napa cabbage (about 10½ oz / 300 g)
5 oz mung bean sprouts, rinsed and drained (140 g)
1½ tbsp doenjang, Korean fermented soybean paste (24 g)
1 tbsp gochujang, Korean red chile paste (18 g)
1 tbsp soy sauce (15 ml)
1 tsp gochugaru, Korean red pepper flakes (2 g), or less to taste
1 tsp toasted sesame oil (5 ml)
¼ tsp ground black pepper (about 0.5 g)
3 scallions, thinly sliced (about 1½ oz / 45 g)
Fine salt, as needed (start with ¼ tsp / 1.5 g)
1 tsp toasted sesame seeds, for serving (3 g; optional)

Instructions

Prepare the ingredients. Cut the beef into evenly sized chunks so it cooks at a similar rate. Peel and chop the radish, chop the napa cabbage, rinse the bean sprouts, and slice the scallions. In a small bowl, stir together the doenjang, gochujang, soy sauce, gochugaru, sesame oil, and black pepper. Set the vegetables and seasoning mixture near the stove.
Start the beef broth. Put the beef, broth, onion halves, and garlic cloves in a large heavy pot. Bring the liquid to a boil over medium-high heat, which should take about 5 minutes, skimming off any foam that gathers on top. Lower the heat until the broth maintains a gentle simmer, then partially cover the pot. Simmer for 80 minutes, turning the beef once if some pieces sit above the liquid. Avoid a hard boil, which can make the broth cloudy and the meat tough.
Check and rest the beef. Lift out the largest piece and check its center with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Return the piece to the pot if it has not reached that temperature and continue simmering until it does. Once the beef is safe and tender, transfer it to a plate and let it rest for 3 minutes. Remove and discard the onion halves and garlic cloves from the broth. Shred or break the beef into bite-size pieces with two forks; if it does not pull apart easily, cut it across the grain instead.
Season the broth and cook the radish. Whisk the doenjang mixture into the hot broth until it dissolves. Add the Korean radish and bring the soup back to a gentle simmer. Cook for 10 minutes, or until a piece of radish is tender when pierced with a knife but still holds its shape. Taste the broth before adding salt, since doenjang, soy sauce, and prepared broth all contribute saltiness.
Add the cabbage and sprouts. Stir in the napa cabbage and simmer for 5 minutes, until softened. Add the bean sprouts and cook for 4 minutes. They should be tender but retain a little crunch; cooking them for a long time can make them limp and mute their fresh flavor.
Finish and serve. Return the beef to the pot and simmer for 3 minutes, just until it is hot. Taste and adjust with salt, more gochugaru, or a splash of water if the broth is too salty or intense. Ladle into bowls and top with sliced scallions and sesame seeds, if using. Serve while steaming hot.

Tips

Choose the right doenjang substitute. Doenjang is a Korean fermented soybean paste with a deep, savory flavor. If you cannot find it, use miso paste in the same quantity; the soup will be milder and a little sweeter, so taste before adding salt. Miso is a practical stand-in, not an identical flavor.
Adjust the heat in stages. Gochujang contributes both chile heat and sweetness, while gochugaru adds a more direct pepper flavor. Start with the listed amounts, then add a pinch of gochugaru at the end if you want more heat. If you only have standard red pepper flakes, use a smaller amount because their heat and texture can differ.
Look for Korean radish, but do not let it stop you. Korean radish is short and sturdy, with a crisp texture and mild peppery taste. Daikon is the closest easy-to-find substitute; it may cook a little faster and taste slightly sweeter. Cut it into similar-sized pieces and begin checking it after 8 minutes.
Keep the broth at a simmer. A rolling boil can break up the beef and vegetables and evaporate broth quickly. If the pot looks low during the long simmer, add a little hot water. If the finished soup tastes concentrated, thin it with water a few tablespoons at a time rather than masking the seasoning with extra soy sauce.

Serving Suggestions

Serve the soup in individual bowls with a bowl of warm short-grain rice on the side, or spoon rice directly into the broth for a gukbap-style meal. Keeping the rice separate lets each person choose how much to add and helps leftover soup keep its texture. A small dish of kimchi makes a lively, tart accompaniment, while mild cucumber salad or simply blanched greens offer a fresher contrast.

Set out extra sliced scallions, sesame seeds, and gochugaru so people can finish their own bowls. The soup is filling on its own, but rice and a couple of small side dishes make a more complete Korean-style table. If serving a group, keep the pot warm over very low heat and ladle into warmed bowls; avoid boiling it for a long time after the bean sprouts have gone in.

Variations

Make a more traditional ox-blood version: Some well-known haejangguk styles include coagulated ox blood, often sold frozen or chilled at Korean markets. It is a specialized ingredient with a distinctive, dense texture, so it is not a direct flavor substitute for the beef in this recipe. Follow the package’s handling directions and add prepared blood according to its instructions; keep the beef broth and vegetables as the base. This version uses no blood, which makes it easier to shop for and prepare at home.

Use dried pollock: Dried pollock is another familiar ingredient in Korean soups and brings a lighter, seafood-like savory note. Replace part of the beef with about 3 oz (85 g) of shredded dried pollock, add it with the radish, and use a mild broth. The result will taste less beefy and have a different texture. For a fully fish-based soup, use a suitable fish broth and omit the beef; cook any fresh fish until it reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C).

Make it less spicy or meat-free: For a gentler bowl, reduce or omit the gochugaru and use only half the gochujang, adding more at the table if desired. For a vegetarian version, use vegetable broth, omit the beef, and add firm tofu or sliced mushrooms; this changes the dish from the beef version rather than reproducing its flavor. Check the labels on the broth and fermented pastes if you need to avoid particular ingredients.

Add noodles: For a more substantial variation, cook a small portion of Korean sweet-potato glass noodles separately according to the package directions, drain them, and add them to bowls just before serving. Cooking them separately prevents them from soaking up too much broth in the pot. Rice cakes can also be added to the soup, but simmer them until tender according to their package directions and check the broth’s seasoning again before serving.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. Store the soup for 3 to 4 days in the refrigerator. For the best texture, keep rice separate and, if you know you will have leftovers, store some of the bean sprouts separately or expect them to soften in the broth. Do not leave the pot at room temperature for extended storage.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C). Check the center with a food thermometer; this is the safe temperature for reheated leftovers. Add a splash of water if the broth has reduced or become concentrated. The soup can also be frozen in airtight, freezer-safe containers for up to 2 months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C); vegetables may be softer after freezing.

Frequently Asked Questions

What does haejangguk mean?

Haejangguk is commonly translated as “hangover soup” and refers to a category of Korean soups traditionally associated with the morning after drinking. It is also eaten as an ordinary hearty meal. The name describes a food tradition; this recipe makes no claim that the soup treats or prevents a hangover.

Is there one authentic Korean hangover soup?

No single version represents every region or household. Ingredients and styles vary: some bowls feature ox blood, others emphasize beef and cabbage, and some use dried pollock or bean sprouts. This recipe is a home-friendly beef version, seasoned with Korean fermented pastes and pepper.

Can I make the soup ahead?

Yes. The broth and beef can be cooked a day ahead, cooled, and refrigerated within 2 hours. Reheat the broth and beef to a simmer, then add the vegetables and cook them shortly before serving so the cabbage and sprouts keep more of their texture. Check the reheated soup reaches 165°F (74°C).

Where can I buy Korean radish, doenjang, and gochugaru?

Korean grocery stores usually carry all three, often in the produce, refrigerated paste, and spice sections respectively. Larger supermarkets may stock gochujang and doenjang in an international aisle. Daikon can stand in for Korean radish, miso for doenjang, and a small amount of ordinary red pepper flakes for gochugaru, though each changes the flavor slightly.

How can I make the broth less salty?

Use low-sodium broth and wait until the end to add salt. If the soup is already too salty, stir in hot water a little at a time and taste again. Adding more vegetables can also soften the overall impression, but it will not remove salt, so dilution is the most reliable adjustment.

Can I use leftover cooked beef?

Yes. Start by simmering the broth with the onion and garlic for about 20 minutes to build flavor, then add the seasoning and vegetables as directed. Stir in fully cooked, properly refrigerated beef near the end and heat it throughout to 165°F (74°C). Because the beef is already cooked, do not simmer it for the full 80 minutes or it may become dry and stringy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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