This potent soup from Caroline Hwang's Korean Food Made Easy is a brew to cure any hangover. Traditionally made with beef blood and bone stock, it is full of nutrients to restore you from the night before. This is a simplified version but has the nutrients of bone stock to help your recovery.


  • Haejangguk

  • 450g ox bones

  • 175g Chinese cabbage

  • 1tbsp crushed garlic

  • 1 serrano chilli, chopped

  • 125g extra fermented kimchi

  • 1.4l Beef Stock (see page 236)

  • A handful of radish leaves (optional)

  • 2 spring onions, sliced into 4cm pieces

  • 1–2tsp gochugaru (dried red pepper flakes), depending on spice level

  • 3tbsp doenjang

  • 1tbsp soup soy sauce (or fish sauce)

  • Sogogi Yuksu (Beef stock)

  • 330g beef brisket

  • 1 onion

  • 30g daikon radish

  • 3 spring onions, cut in half

  • 6 garlic cloves, peeled and left whole


  • 1.

    To mkae the beef stock place all the ingredients along with 3.5 litres water in a medium saucepan and bring to the boil. Reduce the heat to a simmer and cook, covered, for about 1 hour.

  • 2.

    Reserve the beef for another use and strain. Use immediately or this stock will keep for 1 week in the fridge.

  • 3.

    To make the Haejangguk place all the ingredients, except the spring onions, in a medium saucepan.

  • 4.

    Cook for about 30–45 minutes until the meat on the ox bones are cooked through.

  • 5.

    Top the stew with the spring onion and serve while piping hot.


Images and recipes from Korean Food Made Easy by Caroline Hwang, Murdoch Books, RRP $39.99 Photography by Lisa Linder, Illustrations by Alice Chadwick.

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