Photo: Korea.net / Korean Culture and Information Service, CC BY-SA 2.0, Wikimedia Commons

Haejang-guk

Name: Haejang-guk
Cuisine: South Korea
Ingredients: 2 g green chili pepper (2g); 1 g red chili pepper (1g); 80 g Korean radish (80g); 30 g carrot (30g); 50 g onion (50g); 30 g yellow bell pepper (30g); 100 g tofu (100g); 80 g Broth: soybean sprouts (80g); 7 g dried kelp (dasima) (7g); 70 g scallops (70g); 300 g water (300g); 200 g Tomato sauce: tomato (200g); 30 g red bell pepper (30g); 20 g gochugaru (Korean chili flakes) (20g); 13 g balsamic vinegar (13g); 15 g Seasoning: minced garlic (15g)

해장국

Korean soup

Soups & stewsCourse

440kcal · per serving

4/5Spice

🌱 VeganGluten-free

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About this dish

Haejang-guk (Korean: 해장국) or hangover soup refers to every kind of guk or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called sulguk (술국). It usually consists of dried napa cabbage, vegetables and meat in a hearty beef broth. One type of haejangguk, seonjiguk, includes sliced congealed ox blood (similar to black pudding), and another type, sundaeguk, includes blood sausage made with intestine stuffed with pig's blood and other ingredients.

Description: Wikipedia — Haejang-guk, CC BY-SA 4.0

Recipe

Scallop Hangover Soup (Gwanja Haejangguk)

🌶 Spicy 4/5VeganGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

green chili pepper풋고추(2g)
2 g
red chili pepper붉은 고추(1g)
1 g
Korean radish무(80g)
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
80 g
carrot당근(30g)
30 g
onion양파(50g)
50 g
yellow bell pepper노란 파프리카(30g)
30 g
tofu두부(100g)
100 g
Broth: soybean sprouts육수 콩나물(80g)
80 g
dried kelp (dasima)다시마(7g)
7 g
scallops관자(70g)
70 g
water물(300g)
300 g
Tomato sauce: tomato토마토소스 토마토(200g)
200 g
red bell pepper붉은 파프리카(30g)
30 g
gochugaru (Korean chili flakes)고춧가루(20g)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
20 g
balsamic vinegar발 사믹식초(13g)
13 g
Seasoning: minced garlic양념 다진 마늘(15g)
15 g

Nutrition per serving

440kcal

5.57gCarbs

2.96gProtein

1.15gFat

197.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Slice the chili peppers on the diagonal, and cut the radish, carrot, onion, yellow bell pepper and tofu flat.
Blend the tomato sauce ingredients in a blender to make the tomato sauce.
Stir-fry the flat-cut ingredients except the tofu in a pan with cooking oil (5g), then add the blended tomato sauce and stir-fry together to make the tomato vegetable sauce.
Put the broth ingredients in a pot, and when it boils, remove the dried kelp and add the minced garlic. When it boils again, take out the soybean sprouts and scallops and set aside.
Add the tomato vegetable sauce to the broth and boil, then add the tofu last and boil for about 2 minutes.
Put in a bowl and finish with the reserved soybean sprouts, scallops and chili peppers on top.

💡 TipThe soup is seasoned with a sauce made from tomatoes, rich in potassium, to help excrete sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.