Haejangguk
A hearty Korean hangover soup with rich broth, tender beef, kimchi, and chewy noodles, topped with fresh green onions. Perfect for a comforting meal any day.
- Total time
- 40 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 1 lb beef brisket
- 1 cup kimchi
- 8 oz dried wheat noodles
- 4 stalks green onions
- 4 cloves garlic
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
Instructions
- 1
Slice the 1 lb beef brisket into thin strips. In a large pot, heat 1 tbsp sesame oil over medium-high and brown the beef until no longer pink, about 5 minutes.
- 2
Add the 1 cup kimchi and 4 minced garlic cloves to the pot. Stir-fry for 3 minutes until fragrant and the kimchi softens.
- 3
Pour in 8 cups water and 2 tbsp soy sauce. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes until the beef is tender and the broth is rich.
- 4
Meanwhile, cook the 8 oz noodles according to package directions until chewy, about 5-7 minutes. Drain and rinse with cold water to stop cooking.
- 5
Add the cooked noodles to the pot and simmer for 2 minutes to warm through. Season with 1 tsp salt, adjusting to taste.
- 6
Slice the 4 green onions into thin rounds. Ladle the soup into bowls and garnish generously with the green onions. Serve hot.
Tools you’ll need
- large pot
- knife
- cutting board
- colander
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