Haejanggguk Hangover Stew

Publish on:  | In:Korean  |   Author by: 

Print

Share

Serving: 2

Preparation time: 45 minute

Execution time: 60 minute

Haejang-guk or hangover soup refers soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called sulguk. It usually consists of dried Napa cabbage, vegetables and meat in a hearty beef broth.

Haejanggguk Hangover Stew

Ingredients

  • . . (1) kombu+shiitake stock (for 2 recipes below)
  • 500 ml water
  • 5 g dried shiitake mushrooms (1pcs)
  • 5 g kombu kelp
  • . . (2) Simmered Beef Chuck (can feed 4-5 people)
  • 1 kg beef chuck, cubed 2x2cm
  • 1 L water
  • . . (3) Stew assembly (for 2 people)
  • 170 ml Kombu+shiitake stock from step 1
  • 120 ml reserved beef stock from step 2
  • 80 g daikon radish, sliced into half-moons
  • 1 leaf Nappa cabbage, cut into large chunks
  • 100 g kimchi
  • 24 g shimeji mushrooms, separated
  • 30 g fried tofu, sliced into large chunks
  • 1 teaspoon canola oil
  • 1 pcs clove of garlic, minced
  • 1 pcs spring onions, cut into 3cm batons
  • 20 g bean sprouts
  • . . (4) Seasoning
  • 2 teaspoon doenjang (soybean paste)
  • 1 teaspoon gochujang (spicy bean paste)
  • 1 tablespoon mirin
  • 1/4 teaspoon kochukaru (Korean chili flakes)

Directions

  • 0

    Step (1) 

    kombu+shiitake stock

    1. Place the water in a pot and bring to a simmer.

    2. When a few small bubbles begin to break the surface, add the kombu and dried shiitake mushrooms in the liquid. 

    3. Allow to steep for 1 hour. 

    4. Strain the liquid. Discard the kombu and reserve the rehydrated shiitake mushrooms





  • 1
    Step (2) 
    Simmered Beef Chuck

    1. Place the cubed beef and water in a pressure cooker and cook over medium-low heat at pressure level #2 for 30 minutes until the beef becomes fork-tender. 

    2. Strain the liquid and beef and reserve.





  • 2
    Step (3) (4)
    Stew assembly

    1. Heat a small saucepan over medium heat. 

    2. Add 1 tsp sesame oil and add the daikon radish and saute for a minute.

    3. Add in the fried tofu, the cabbage, the shimeji mushrooms, spring onion and saute for another minute.

    4. Add in the mirin and the two stocks. 

    5. Then add in the kimchi, the doenjang and the gochujang. 

    6. Allow it to simmer for another minute or until the daikon radish begins to soften. 

    7. Adjust the seasoning if necessary, adding more doenjang for salt and mirin for sweetness.


Duration

From AUD $ Book now
Korean Cooking Master Class

Korean Cooking Master Class

Explore Korean cooking and culture, this Korean Cooking Class is great ways to bring home some best Korean dishes...

Duration 3 Hours

From AUD $197 Book now

Korean

Dakgangjeong Korean Spicy Chicken

Chef Ha Nguyen• 18 March, 2019

Make this spicy Korean chicken dish at home instead of ordering a takeaway. The results are amazing spicy and sticky finger dish

(1)
Continue Reading →

Making Kimchi

Chef Ha Nguyen• 07 September, 2018

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce. This recipe is a quick Kimchi for this speedy version for a tasty side dish to compliment with your main meal.

(1)
Continue Reading →

Kimchi pa-jeon Korean Pancake

Chef Ha Nguyen• 07 September, 2018

This Korean spring onion pancake (pa jun) recipe is easy to make and is always a winner. It works as a hearty snack, a canape, or a side dish for your meal.

(1)
Continue Reading →

Japchae 잡채 Stir-fried Glass Noodles and Vegetables

Chef Ha Nguyen• 07 September, 2018

Japchae is a mixed vegetable dish first invented in the 17th century.  Highlight of the dish is glass noodles, which is made from sweet potatoes, along with colourful vegetables and well...

(0)
Continue Reading →

Bulgogi 불고기 Sliced and Seasoned Barbequed Beef

Chef Ha Nguyen• 07 September, 2018

A Korean marinated beef, well-known Korean traditional foods, originating from centre North of Korea Peinsula. The cooking method of Bulgogi evolved over time and varies by region. The...

(0)
Continue Reading →

Spicy Tofu Salad 두부샐러드

Chef Ha Nguyen• 07 September, 2018

This tofu braised in a spicy sauce and pan fried with caramelised onion, garlic and spring onions. The is is juicy, a little spicy, crispy on the outside and soft on the inside....

(0)
Continue Reading →

Bibimbap 비빔밥 Mixed Rice with Vegetables and Meet

Chef Ha Nguyen• 07 September, 2018

Bibimbap is one of my favourite Korean dishes because I love eating vegetables. It’s also very healthy. I always think that two-thirds of your plate should be covered with freshly cooked...

(0)
Continue Reading →