Korean Napa Leaf Hangover Soup
Ugeoji haejang-guk is Korea's answer to the morning after - a hangover soup built on a foundation of long-simmered beef brisket broth with napa cabbage outer leaves and soybean sprouts. The brisket provides a clean, meaty depth to the broth, while the ugeoji, pre-seasoned with doenjang, breaks down during the simmer and infuses the liquid with a savory, fermented richness. Soybean sprouts, added later so they keep their crunch, contribute a refreshing brightness that lightens what would otherwise be a heavy bowl. The seasoning balances doenjang and a touch of gochugaru, producing a broth that is spicy enough to wake the palate but not so aggressive that a sensitive stomach rebels. Minced garlic and sliced scallion layer in additional aromatics. Shredded brisket arranged on top provides protein and substance, making each bowl a complete meal. The combination of warm broth, fermented depth, and crunchy sprouts works on the body like a reset, which is exactly why haejang-guk shops across Korea fill up every morning with bleary-eyed customers seeking exactly this bowl.
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Instructions
- 1
Boil brisket in water for 35 minutes, then remove and shred along the grain.
- 2
Squeeze excess water from napa leaves, then pre-season with half the doenjang and garlic.
- 3
Top up the beef broth with water to 1.7 L and bring to a boil.
- 4
Add seasoned leaves and shredded beef, then simmer 10 minutes.
- 5
Add sprouts, remaining doenjang, chili flakes, and soup soy sauce; simmer 12 more minutes.
- 6
Add green onion, cook 2 minutes, adjust seasoning, and serve hot.
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