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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.

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