Hangover Soup (Gongnamul Haejangguk)
Origin of the recipe
Almost every adult has suffered from a hangover at least once after a wild party. That's why cuisines around the world offer hot, rich, and spicy soups that help alleviate this unpleasant condition. Korean cuisine also has them, called Haejangguk. They use different types of meat, fish, and seafood. Try this hangover soup with beef and bean sprouts.
What do you need for cooking?
Ingredients
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Beef
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Leek
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Onion
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Daikon radish
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Soybean sprouts
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Chili pepper
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Sesame oil
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Sake/rice wine
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Water
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Garlic
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Soy sauce
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Fish sauce
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Chili flakes
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Salt
Kitchen utensils
- Knife
- Board
- Bowl
- shoulder blade
- Wok
Step-by-step recipe
Step 1:
Prepare the soup dressing. In a bowl, combine 2 teaspoons of fish sauce, 2 tablespoons of soy sauce, 2 crushed cloves of garlic, and 1 tablespoon of chili flakes. Stir.
Step 2:
Pour a tablespoon of sesame oil into a wok, heat it up and fry 120 grams of beef cut into small thin slices.
Step 3:
Slice the onion into thin half rings and add to the wok along with a tablespoon of rice wine.
Step 4:
Cut 250 g of daikon radish into strips, mix, add the dressing and mix again.
Step 5:
Cook, stirring for 2-3 minutes.
Step 6:
Add 2 liters of water and cook for 20 minutes.
Step 7:
Add 150g of soybean sprouts and cook for another 20 minutes.
Step 8:
Thinly slice some of the leek and chilli pepper and add to the soup.
Step 9:
Add salt to taste, stir and cook for another 5 minutes.
Step 10:
Serve hot.
Cooking tips
If you don't have fish sauce, you can substitute it with soy sauce with lime juice added (half a teaspoon of lime juice per tablespoon of soy sauce).
You can buy soybean sprouts online, or you can buy sprouted beans and grow them yourself by wrapping them in wet cheesecloth and placing them in a dark, warm place.
