해장국 원리

Hangover Soup

For bone broth-based haejang-guk, soak bones in cold water to purge blood, then simmer 1-2 hours. Pre-soak and boil dried radish leaves (sirae-gi) before adding to the soup.

음식 예시 0개

Haejang-guk (hangover soup) gets its restorative quality from a deeply simmered bone or organ broth. The key ingredients are dried radish leaves (sirae-gi) or bean sprouts, which are believed to aid detoxification.

핵심 요소

핵심 원리

Long simmering time + detoxifying vegetables (mung bean sprouts and dried radish greens) + a spicy, flavorful broth.

핵심 단계

1Soak the beef in cold water for 1 hour to remove excess blood. Then, blanch it in boiling water to remove impurities.
2Add 2-3 liters of cold water and beef bones, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours.
3Add the radish greens (or bean sprouts) and cook for another 15 minutes. Add the beef blood last.
4Ingredients: 1 tablespoon doenjang (Korean fermented soybean paste), 2 tablespoons gochugaru (Korean chili powder), minced garlic, and salt to taste.

broth

Simmer the beef bones for at least 1.5 hours – the goal is a milky white broth.

sirae-gi

Soak the dried jujubes for 24 hours, then boil them for 20 minutes before using.

주 양념

Doenjang (fermented soybean paste) + Gochugaru (Korean chili powder) + Garlic – For a rich and spicy flavor.