Hangover Soup

Hangover Soup, also known as “Haejangguk” in Korean cuisine, has a rich history dating back centuries. Traditionally enjoyed as a remedy for the morning after a night of indulgence, this hearty soup is believed to replenish lost nutrients, hydrate the body, and alleviate hangover symptoms. The name “Haejangguk” translates to “soup to chase a hangover,” reflecting its intended purpose. This soup holds a special place in Korean culture, where it is often consumed after festive celebrations or late-night gatherings. Its comforting warmth and nourishing ingredients make it a cherished tradition for many, offering solace and relief after a night of revelry.

Key Considerations

When preparing Hangover Soup, there are several important aspects to consider to ensure its effectiveness and deliciousness:

  1. Rich Broth: The key to a good Hangover Soup lies in its flavorful broth, typically made from beef or pork bones simmered with aromatic vegetables and seasonings.
  2. Rehydration: Incorporate ingredients like cabbage and radish, which have high water content, to help rehydrate the body.
  3. Balanced Flavors: Achieve a harmonious balance of salty, savory, and slightly spicy flavors to stimulate the palate and awaken the senses.
  4. Nutrient-Rich Ingredients: Include ingredients rich in electrolytes, vitamins, and minerals to replenish the body’s reserves and promote recovery.

Tips and Tricks

  • Slow Simmering: Allow the broth to simmer gently for several hours to extract maximum flavor and nutrients from the bones and vegetables.
  • Skim the Surface: Periodically skim any impurities or excess fat that rise to the surface of the broth during cooking to ensure clarity and purity of flavor.
  • Customize Seasonings: Adjust the level of saltiness and spiciness to suit your personal preference by adding more or less soy sauce and Korean red pepper flakes (gochugaru).
  • Garnish with Fresh Ingredients: Sprinkle freshly chopped green onions or cilantro over the soup just before serving to add a burst of freshness and color.


  • 1 pound beef brisket or pork belly, sliced thinly
  • 8 cups water
  • 1 onion, quartered
  • 4 garlic cloves, smashed
  • 2-inch piece of ginger, sliced
  • 2 green onions, chopped
  • 1 cup Napa cabbage, chopped
  • 1 cup Korean radish (mu), sliced thinly
  • 2 tablespoons soy sauce
  • 1 tablespoon Korean red pepper flakes (gochugaru)
  • Salt, to taste
  • Cooked rice, for serving
  • Kimchi, for serving (optional)
  • Fried egg, for serving (optional)
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