Korean Hangover Stew (Haejang-guk): A Cozy Beef Soup

Korean hangover stew, or haejang-guk, is a broad family of Korean soups served hot, often with beef, vegetables, and a savory chile-seasoned broth. This version combines tender beef chuck, napa cabbage, soybean sprouts, and doenjang for a warming, substantial bowl; regional and household versions vary, so the ingredients are flexible.

Ingredients

1 ½ lb (680 g) beef chuck, cut into 1 ½-inch (4 cm) cubes
1 tbsp (15 ml) neutral oil, such as canola oil
1 medium yellow onion, about 1 cup (150 g), thinly sliced
5 garlic cloves, about 1 ½ tbsp (15 g), finely chopped
2 tbsp (30 ml) doenjang, Korean fermented soybean paste
2 tbsp (12 g) gochugaru, Korean red pepper flakes, plus more to taste
8 cups (1.9 L) low-sodium beef broth
5 cups (350 g) napa cabbage, cut into bite-size pieces
1 lb (450 g) soybean sprouts, roots trimmed if desired
8 oz (225 g) firm tofu, cut into ¾-inch (2 cm) cubes
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) toasted sesame oil
½ tsp (2.5 g) fine salt, plus more to taste
¼ tsp (1 g) ground black pepper
4 scallions, about ½ cup (50 g), thinly sliced
1 tsp (3 g) toasted sesame seeds, for serving (optional)
Cooked white rice, for serving (optional)

Instructions

Prepare the ingredients. Pat the beef dry with paper towels; this helps it brown rather than steam. Slice the onion, chop the garlic, cut the cabbage and tofu, and measure the seasonings. Rinse the soybean sprouts under cool water and drain them well. Set a large, heavy pot or Dutch oven, about 5 to 6 quarts (4.7 to 5.7 L), over medium-high heat.
Brown the beef. Add the neutral oil. When it shimmers, arrange the beef in one layer, working in batches if the pot is crowded. Brown for about 8 minutes total, turning the pieces so several sides develop color. Transfer the beef to a plate. Browning builds a deeper, roasted flavor in the broth; if the pot gets dark rather than just browned, lower the heat before continuing.
Start the broth. Add the onion to the pot and cook for 2 minutes, stirring and scraping up the browned bits. Stir in the garlic, doenjang, and gochugaru and cook for 1 minute, just until fragrant. Add the beef and any juices on the plate, then pour in the broth and stir to dissolve the doenjang. Bring the liquid to a gentle boil, about 5 minutes. If the paste leaves a few small lumps, whisk them against the side of the pot until they dissolve.
Simmer until the beef is tender. Reduce the heat to low, cover the pot partially, and simmer gently for 65 minutes. Keep the liquid at a quiet simmer rather than a rolling boil; a hard boil can make the broth cloudy and the beef less pleasant in texture. Check the largest beef cube 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. For this stew, continue simmering until the beef is fork-tender, even if it has already reached that temperature. If it is still chewy, give it another 10 to 15 minutes and check again.
Add the cabbage. Stir in the napa cabbage and cook uncovered for 10 minutes, stirring once or twice. It should soften and settle into the broth while retaining a little texture. Taste a spoonful of broth at this point, but wait to add much salt until the soy sauce goes in; doenjang and broth can vary in saltiness.
Finish with sprouts and tofu. Add the drained soybean sprouts and tofu. Simmer gently for 5 minutes, until the sprouts are cooked through but still slightly crisp and the tofu is hot. Stir in the soy sauce, sesame oil, salt, and black pepper. Taste and adjust: add a little more soy sauce for savory depth, gochugaru for heat, or a splash of water or broth if the flavor is too concentrated.
Serve hot. Turn off the heat and stir in most of the scallions. Ladle the stew into bowls and scatter the remaining scallions and sesame seeds over the top. Serve with rice if you like, and put extra gochugaru or soy sauce on the table so each person can season their own bowl.

Tips

Choose the right doenjang. Korean soybean paste is usually sold in tubs in Korean or well-stocked Asian grocery stores. It is saltier and more earthy than many mild miso pastes. If you cannot find it, use 2 tablespoons (30 ml) red or white miso; the broth will be milder and a little sweeter, so taste before adding salt and soy sauce.
Adjust chile with care. Gochugaru gives the broth its characteristic warm, rounded chile flavor without necessarily making it extremely hot. Brands vary, and coarse flakes can taste different from fine powder. Start with the listed amount, then add more at the end; crushed red pepper is a workable substitute but tastes sharper and less distinctly Korean.
Keep the simmer gentle. A low simmer gives chuck time to soften and makes it easier to control the vegetables. If the soup boils down too much before the beef is tender, add hot water or broth in ½-cup (120 ml) additions. Avoid adding a large amount of cold liquid at once, which interrupts the simmer.
Season in stages. Doenjang, soy sauce, and prepared broth all contribute salt. Use low-sodium broth when possible and make the final adjustment only after the cabbage, sprouts, and tofu have gone in. A squeeze of lemon is not traditional here; if the finished broth tastes heavy, a small splash of rice vinegar can brighten it, though it shifts the flavor.

Serving Suggestions

Serve haejang-guk in deep bowls while the broth is steaming, with a bowl of freshly cooked short- or medium-grain rice alongside. Some people spoon rice directly into the soup; keeping it separate lets everyone decide whether they want a brothy bowl or a thicker, rice-filled one. A small dish of kimchi, sliced raw scallions, or pickled radish makes a crisp, tangy contrast to the savory soup.

For a fuller meal, offer simple side dishes rather than several rich accompaniments. Steamed rice and one or two banchan are plenty, because the pot already contains beef, cabbage, sprouts, and tofu. Set out gochugaru, black pepper, and soy sauce separately, particularly when serving people with different preferences for salt and chile. If the stew will sit on the table for a while, keep the pot hot on a low burner and avoid leaving it at room temperature for more than 2 hours.

Variations

Haejang-guk is not one fixed recipe. Some Korean versions use a clear beef or ox-bone broth; others include dried napa cabbage greens, radish, or additional seasonings. This recipe uses beef broth for a practical home-cooking base. For a richer result, replace up to 2 cups (475 ml) of the broth with unsalted beef-bone broth. For a lighter soup, replace some broth with water and adjust the doenjang and soy sauce at the end.

To use dried napa greens, soak 2 oz (55 g) dried greens in warm water until pliable, then drain and add them in place of the fresh cabbage. They bring a deeper, more concentrated vegetable flavor. If soybean sprouts are unavailable, use 2 cups (180 g) sliced mushrooms; add them with the cabbage and simmer until tender. The result will lack the sprouts’ crispness but still makes a satisfying stew.

For a seafood-free change in flavor, replace the beef with 1 lb (450 g) sliced mushrooms and use vegetable broth, adding 1 extra tablespoon (15 ml) doenjang for savoriness. The mushroom version does not need the long beef simmer: cook the broth for 10 minutes, add the cabbage and mushrooms, then continue with the tofu and seasoning steps. For more heat, add gochujang a teaspoon at a time, but remember that it thickens the broth and adds sweetness. A spoonful of fish sauce is used in some home versions; it is optional, and soy sauce is the simpler substitute.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers so they chill evenly. The stew keeps for 3 to 4 days in the refrigerator. The cabbage and sprouts soften as they sit, but the broth remains flavorful. If you expect leftovers, you can cook the vegetables just until tender rather than very soft, since reheating will soften them further.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. Check with a food thermometer and bring leftovers to 165°F (74°C), the USDA FSIS reheating temperature. Add a splash of water or broth if the soup has thickened in the refrigerator. A microwave also works: use a microwave-safe bowl, cover loosely, stir halfway through, and check that the center reaches 165°F (74°C).

For longer storage, freeze cooled portions in freezer-safe containers, leaving a little room for expansion; use within about 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). The tofu may become slightly more porous after freezing, and the vegetables will be softer, but the soup is still suitable for reheating. Do not leave the stew at room temperature to cool for an extended period.

Frequently Asked Questions

What does haejang-guk mean?
Haejang-guk is commonly translated as “hangover soup” or “soup to clear a hangover.” It describes a category of Korean soups rather than one standardized formula. Recipes differ by region, restaurant, and household, and this beef-and-vegetable version is one practical variation.

Is this stew very spicy?
It is moderately seasoned, but the heat depends on the gochugaru you use. For a mild pot, start with 1 tablespoon (6 g), then taste after the vegetables cook. Add more flakes or a little gochujang at the table for people who want extra heat.

Can I make it without beef?
Yes. Use mushrooms and vegetable broth for a meat-free version, and shorten the simmer as described in Variations. You can also use sliced pork, but cook it thoroughly; ground pork and other ground meats must reach 160°F (71°C), while whole cuts of pork must reach 145°F (63°C) with a 3-minute rest under USDA FSIS guidance.

Can I prepare the stew ahead?
Yes. The broth and beef can be cooked a day ahead and refrigerated within 2 hours. Reheat the soup, then add the cabbage, sprouts, and tofu and simmer until hot and tender. This keeps the vegetables fresher than cooking them fully in advance. Ensure reheated leftovers reach 165°F (74°C).

What if I cannot find soybean sprouts?
Use sliced mushrooms or mung bean sprouts if those are easier to find. Mung bean sprouts are thinner and cook faster, so add them for only the final 2 to 3 minutes. Mushrooms give the broth a more earthy flavor and should go in with the cabbage so they have time to soften.

Why is my broth too salty?
Salt levels vary among broth, doenjang, and soy sauce. Stir in hot water or unsalted broth a little at a time, then taste again. Next time, begin with less soy sauce and salt and make the final adjustment after all the ingredients are cooked. A serving of rice also makes a salty bowl taste more balanced.

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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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