Yangpyeong Hangover Soup recipe - ingredients, nutrition and when to eat it
This Gyeonggi-style hangover soup is made with blood sausage, beef, bean sprouts, and dried radish greens in a spicy broth.
This Gyeonggi-style hangover soup is made with blood sausage, beef, bean sprouts, and dried radish greens in a spicy broth. The hot soup and generous ingredients make it a satisfying breakfast, lunch, or dinner.
Soups & stews · 45 minutes to cook
Nutrition (per 853.2g serving): 294.1 kcal · protein 25.6g · carbohydrate 13.5g · fat 15.1g · sodium 1499.9mg
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: Blood sausage can become firm if simmered too long, so add it near the end and cook it briefly.
Tips: Cook the bean sprouts without opening the lid often to reduce their raw, beany aroma.
Tips: Squeeze the moisture lightly from the dried radish greens before adding them so the broth doesn't become too diluted.
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Ingredients (1 serving)
- Water — 500 ml
- Beef brisket — 70 g
- Congealed beef blood — 50 g
- Soybean sprouts — 80 g
- Cabbage greens — 60 g
- Korean radish — 50 g
- Green onion — 20 g
- Garlic — 5 g
- Doenjang — 0.5 Tbsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 1 pinch