SoupsMedium
Haejangguk
Korean hangover soup made with dried cabbage leaves, congealed blood, and pork bones slow-simmered into a rich and spicy broth.
Prep 20minCook 120min4 servings
haejanggukhangover soupKorean soup
Instructions
- 1
Soak pork bones 30 minutes, blanch in boiling water and rinse.
- 2
Simmer bones in fresh water for 2 hours to make broth.
- 3
Season soaked dried cabbage with doenjang and garlic.
- 4
Add cabbage, blood, and red pepper to broth; simmer 30 more minutes.
- 5
Season with soy sauce and serve with green onion.
Nutrition (per serving)
Calories
240
kcal
Protein
22
g
Carbs
6
g
Fat
13
g
Adjust Servings
2servings
→
servings
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