Hangover Soup with Eggs & Ham
A quick, restorative Korean broth spiked with soft-boiled eggs, ham, and crispy garlic — the weeknight version of haejangguk that actually gets made on a Tuesday. Spicy, savory, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 16g
Ingredients
- 4 cups beef or chicken broth
- 1 tbsp gochugaru (Korean red chili flakes)
- 1.5 tbsp soy sauce
- ¾ cup diced ham or spam
- 4 whole garlic cloves, minced
- 2 whole eggs
- 2 stalks scallions, sliced
Instructions
- 1
Bring broth to a boil in a medium pot over medium-high heat, about 4 minutes.
- 2
Stir in gochugaru and soy sauce until the broth turns deep red and fragrant, ~30 seconds.
- 3
Add ham and minced garlic, stirring to distribute evenly, and simmer for 2 minutes.
- 4
Gently crack eggs into the simmering broth and cover, cooking until whites set but yolks stay runny, about 3 minutes.
- 5
Ladle soup into bowls and top with sliced scallions. Serve immediately.
Tools you’ll need
- medium pot (4-quart capacity)
- spoon or ladle
- soup bowls
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