Spicy Hangover Soup with Kimchi & Daikon
A warming Korean broth loaded with tender beef, fermented kimchi, and crispy fried eggs — the ultimate hangover cure in 25 minutes. Tangy, spicy, deeply savory.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 4 cups beef broth
- 1 cup kimchi, chopped
- ¾ cup kkakdugi (diced radish kimchi)
- 1 tbsp gochugaru (Korean red chili flakes)
- ½ lb beef sirloin or chuck, thinly sliced
- 2 whole eggs
- 1.5 tbsp soy sauce
Instructions
- 1
Bring beef broth to a boil in a large pot over medium-high heat.
- 2
Add kimchi and kkakdugi, then stir in gochugaru until dissolved.
- 3
Scatter sliced beef into the broth, breaking up clumps with a spoon, and stir for 2 minutes until no pink remains.
- 4
Stir in soy sauce and taste — add more to your preference.
- 5
Crack eggs directly into the soup, cover, and simmer 3 minutes until whites set but yolks still jiggle.
- 6
Ladle soup into bowls and serve hot with extra kimchi on the side if desired.
Tools you’ll need
- large pot (4-quart+)
- wooden spoon
- ladle
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