30-Min Haejangguk (Hangover Soup)
A bracing Korean beef and seafood soup loaded with tender vegetables, sliced beef, and squid. The broth is rich and savory—perfect for resetting after a heavy night or just craving serious comfort.
- Total time
- 28 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
comfortheartykoreanbeefsquidtenderchewyweeknight
Ingredients
- ½ lb beef short ribs or chuck, thinly sliced
- ¼ lb squid, cleaned and sliced into rings
- 6 cups beef broth or anchovy stock
- ½ medium Asian pear, peeled and julienned
- 1.5 cups daikon radish, julienned
- 1 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp soy sauce
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat.
- 2
Add sliced beef and squid. Stir gently and cook until beef loses color, ~3 minutes.
- 3
Add pear, daikon, gochugaru, and soy sauce. Stir to combine.
- 4
Simmer for 12–15 minutes until daikon is tender and flavors meld.
- 5
Taste and adjust soy sauce or salt as needed.
- 6
Ladle into bowls and serve hot with steamed rice on the side.
Tools you’ll need
- large pot (4–5 quart)
- cutting board
- knife
- wooden spoon
- ladle
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