Haejangguk Recipe - Spicy Hangover Soup with Meat and Vegetables

If you've ever indulged in a few too many drinks, you know that the morning after can be rough. That's where haejangguk comes in - a spicy Korean soup that's said to cure even the worst hangovers.

Ingredients:

• 1 pound beef flank steak, sliced thin
• 5 cups beef broth
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 cup napa cabbage, chopped
• 1 cup bean sprouts
• 4 green onions, sliced
• 1 jalapeño pepper, sliced
• 2 eggs, beaten
• Salt and pepper to taste

Before you start cooking, make sure you have all of the necessary ingredients. You can find most of these ingredients at your local Asian grocery store, or if you're lucky, at your regular grocery store. The key ingredient in this soup is the gochujang, which gives it its signature heat and flavor.

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove the beef from the pot and set aside.
2. Add the onion and garlic to the pot and sauté until fragrant, about 2 minutes.
3. Add the beef broth, gochujang, soy sauce, sesame oil, and beef to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the cabbage, bean sprouts, green onions, and jalapeño to the pot. Simmer for an additional 10 minutes, or until the vegetables are tender.
5. Slowly pour the beaten eggs into the pot, stirring gently to create egg ribbons. Cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

This soup is best served hot, with a bowl of rice on the side. It's a hearty and flavorful meal that's perfect for any time of day, but especially when you need a little help recovering from a night of overindulgence. Give it a try and see for yourself!