Haejangguk

Haejangguk, a traditional Korean hangover soup, is revitalized in this high-protein version featuring tender beef and nutrient-rich vegetables. This hearty dish is perfect for a fulfilling lunch that nourishes both body and soul.

Ingredients

• Beef brisket - 250 grams, thinly sliced
• Kimchi - 100 grams, chopped
• Tofu - 150 grams, cubed
• Vegetable broth - 500 ml
• Water - 200 ml
• Korean radish (mu) - 100 grams, sliced
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Sesame oil - 2 teaspoons
• Soy sauce - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Egg - 2, lightly beaten (for topping)

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add the sliced beef brisket to the pot and cook until browned, about 5-7 minutes.
3. Stir in the chopped kimchi and Korean radish, cooking for an additional 3-4 minutes.
4. Pour in the vegetable broth and water, then bring the mixture to a boil.
5. Reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld.
6. Stir in the tofu, soy sauce, gochugaru, and season with salt and black pepper. Cook for another 5 minutes, ensuring the tofu is heated through.
7. In a separate pan, scramble the beaten eggs until just set, then remove from heat.
8. Serve the soup hot, garnished with chopped green onions and a portion of scrambled egg on top.

Nutrition

• Calories: 420
• Protein: 36 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 210 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle repair and growth.
• Contains probiotics from kimchi, supporting gut health.

Tags