Recipe Ingredients
Haejangguk & Banchan
Serve this dish with Banchan already prepared from the Bibimbap meal.
1/2 small green cabbage, cut into 2 inch wide slices
3 tablespoons doenjang
2 tablespoons gochujang
4 garlic cloves, crushed
2 tablespoons soy sauce
1 tablespoon sesame oil
100g bean sprouts
1 zucchini, sliced
1 scallion, thinly sliced
1 red chilli, deseeded and sliced
8 cups beef stock
Leftover Banchan from Bibimbap meal.
Equipment you need
large bowl of ice and water
large saucepan
large bowl
stirring utensils
Recipe adapted from "Koreatown" by Deuki Hong & Matt Rodbard (Random House, 2016)
Eastern Asian Recipes | Asian Food
Haejangguk translates to “hangover soup”. I’ve seen this cooked on many Korean Drama shows, and it is typically cooked when someone has had a little bit too much to drink the night before! It is a beefy soup with vegetables, with a little spice - but not too much!
It is assumed that the soup dates back to the late Korean Goryeo Dynasty (918-1392), as the term seongjutang appeared then, this translates as “soup to get sober”. Since then it has been depicted in many paintings and artworks.