Hangover Soup

Haejangguk

Ingredients

• 6 oz Beef brisket (sliced thin)
• 2 cups Napa cabbage (chopped)
• 1 cup Bean sprouts
• ½ cup Korean radish (diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Gochugaru
• 1 tablespoon Doenjang
• 4 cups Beef broth

Instructions

1. Bring the beef broth to a boil in a pot. Add the sliced beef brisket and cook for 5 minutes, skimming any foam.
2. Add the diced radish and chopped napa cabbage. Cook for 10 minutes until the vegetables start to soften.
3. Stir in the doenjang, gochugaru, and minced garlic. Add the bean sprouts. Simmer for 10 more minutes.
4. Taste and adjust seasoning with salt if needed. Serve piping hot with a bowl of rice.

From K-Kitchen — koreanhomecook.com