Korean Napa Leaf Hangover Soup
Boil 250 g beef brisket in 1.7 L water for 35 minutes, shred it, and top the broth back up to 1.7 L. Squeeze the pre-boiled ugeoji firmly, rub in half the soybean paste and half the minced garlic, and simmer the leaves and beef in the broth for 10 minutes. Add the soybean sprouts and the remaining seasonings, cook 12 minutes so the sprouts keep a crisp bite, and finish with the green onion for 2 minutes more.
Quick answer
- Total time
- At least 59 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Napa outer leaves (ugeoji) tossed with doenjang go into the broth from boiled beef brisket along with soybean sprouts, and the brisket itself is torn along the grain and returned to the pot.
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A little chili flake brings mild heat over the doenjang, and the heat goes off while the sprouts still crunch.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
Drain 350 g pre-boiled napa cabbage outer leaves and squeeze them firmly to remove excess water.
Rub in half the soybean paste and 9 g of the minced garlic, working the seasoning between the leaves.
- 4
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.
- 5
Add 180 g soybean sprouts, the remaining soybean paste, the remaining 9 g minced garlic, Korean chili flakes, and soup soy sauce.
Simmer for only 12 minutes so the sprouts cook through but still keep a crisp bite.
- 6
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.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
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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