Korean Napa Leaf Hangover Soup
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
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.
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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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Place 250 g beef brisket in 1.7 L cold water and bring it to a boil over medium heat.
Once it boils, skim off foam and cook for 35 minutes until the broth smells clean and meaty.
- 2Heat
Remove the cooked brisket and let it cool briefly so it shreds cleanly.
Tear it along the grain, then top up the cooking liquid with water so the broth measures 1.7 L again.
- 3Season
Squeeze 350 g boiled napa outer leaves firmly so the soup does not turn watery.
Rub in half the soybean paste and half the minced garlic, working the seasoning between the leaves.
- 4Control
Bring the topped-up broth back to a steady boil, then add the seasoned leaves and shredded brisket.
Simmer over medium heat for 10 minutes, letting the leaves soften and season the broth.
- 5Control
Add 180 g soybean sprouts, the remaining soybean paste, Korean chili flakes, and soup soy sauce.
Simmer for only 12 minutes so the sprouts cook through but still keep a crisp bite.
- 6Finish
Add 90 g sliced green onion and simmer 2 minutes more, just until its aroma rises.
Taste the broth, adjust only as needed with the existing seasoning, and serve while very hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pre-marinating napa leaves pulls doenjang umami directly into the soup.
- Finish cue
- Add 90 g sliced green onion and simmer 2 minutes more, just until its aroma rises.
- Avoid this
- Do not overcook sprouts; they turn tough if simmered too long.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
75min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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