Beef Hangover Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made with beef, bean sprouts, and dried radish greens, seasoned with red pepper flakes.
This spicy soup is made with beef, bean sprouts, and dried radish greens, seasoned with red pepper flakes. The hot broth and tender ingredients make it a comforting choice for breakfast or a satisfying lunch or dinner.
Soups & stews · 45 minutes to cook
Nutrition (per 939g serving): 339.8 kcal · protein 25.7g · carbohydrate 15.7g · fat 19.2g · sodium 2393.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t add the bean sprouts too early so they retain their crisp texture.
Tips: If using cooked beef blood, add it at the end and simmer just until heated through, as it can become firm if cooked too long.
Tips: Briefly stir-fry the red pepper flakes in oil to spread a nutty aroma through the broth.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Beef brisket — 70 g
- Soybean sprouts — 80 g
- Napa cabbage greens — 60 g
- Congealed beef blood — 50 g
- Korean radish — 70 g
- Green onion — 25 g
- Garlic — 2 pc
- Korean red pepper flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 tsp
- Water — 550 ml