Yangpyeong-style Hangover Soup
Quick answer
- Total time
- 90 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This Yangpyeong-style soup combines prepared cooked beef tripe, blanched blood curd, and bean sprouts in ox-bone broth seasoned with doenjang, garlic, and chili flakes.
Read more
Green onion and chili oil are added before the measured salt adjusts the final seasoning.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Blanch the blood curd in boiling water, rinse it in cold water, and cut it into bite-sized pieces.
Follow the product heating and storage instructions when provided.
- 2Heat
Use beef tripe from a specialist supplier with a documented preparation state and cooking method.
Cook it through according to the product instructions until tender, then slice it thinly.
- 3Heat
Pour beef bone broth into a pot, strain in the soybean paste, and add the sliced tripe to boil.
- 4Control
Once boiling, add bean sprouts, blanched blood curd, minced garlic, and red pepper flakes, then simmer for 20 minutes.
- 5Control
Add the coarsely cut green onion and chili oil at the end, bring the soup back to a simmer, and season with 5g salt.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fresh and bouncy blood curd
- Finish cue
- Cook it through according to the product instructions until tender, then slice it thinly.
- Storage and reheating
- Use beef tripe and blood curd with documented preparation, heating status, and refrigerated handling.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
90min, 10 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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