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If you're looking for a comforting Korean beef soup that's naturally high in protein and surprisingly simple to make, this recipe is an excellent place to start.
Unlike spicy stews loaded with heavy seasoning, Haejangguk (Korean Hangover Soup) focuses on the rich flavor of slowly simmered beef broth, tender brisket, and fresh vegetables. Although its name literally means "hangover soup," many Koreans enjoy it as a nourishing everyday meal.
This version is inspired by Korean actor Ryu Soo-young, who is well known for sharing practical home recipes that anyone can successfully recreate. His beef haejangguk is comforting, balanced, and made with ingredients that are easy to find outside Korea.
If you'd like to see his original cooking process, be sure to watch the YouTube video after reading this recipe.
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| Healthy Korean Beef Haejangguk |
Table of Contents
- Why You'll Love This Recipe
- Ingredients
- Step-by-Step Instructions
- Healthy Changes from the Original Recipe
- What Is Haejangguk?
- Korean Food Culture
- Who Is Ryu Soo-young?
- Low-Carb Tips
- Nutrition Facts
- FAQ
- Conclusion
Why You'll Love This Recipe
- Rich and comforting Korean beef broth made from simple ingredients.
- High in protein and naturally satisfying.
- Uses everyday vegetables that are easy to find in most grocery stores.
- Lower in carbohydrates than many traditional Korean meals.
- A great introduction to authentic Korean home cooking.
Ingredients (3 Servings)
For the Broth
- 600 g beef brisket
- 400 g Korean radish (or daikon), white portion
- 1 palm-sized piece dried kelp (dashima)
- 1 green onion
- 5 shiitake mushroom stems
- 3 L water
For the Soup
- 6 Napa cabbage leaves
- 1 shiitake mushroom, sliced
- 1/2 onion, sliced
- 1 Cheongyang chili (or 1 Thai chili)
Seasoning
- 2 tbsp Korean doenjang (Korean soybean paste)
- 1 tbsp soy sauce
- 1 tbsp Korean anchovy sauce
- 1/2 tsp salt
Important: Use Korean doenjang, not Japanese miso. Although both are fermented soybean pastes, they are made differently and have distinct flavors. Authentic Korean soybean soup depends on the deeper, earthier taste of Korean doenjang.
Step-by-Step Instructions
- Pat the beef brisket dry with paper towels to remove excess blood.
- Cut the white part of the Korean radish into thick finger-sized pieces, then cut each piece in half.
- Cut the green onion into large 2-inch (5 cm) sections.
- Trim the stems from the shiitake mushrooms and reserve the stems for the broth.
- Add the water, beef brisket, radish, green onion, dried kelp, and shiitake stems to a large pot.
- Simmer gently over low heat for about 1 hour to develop a rich, clean broth.
Cooking Tip:
A gentle simmer produces a clearer broth and allows the beef flavor to develop more naturally than rapid boiling.
- Remove the cooked beef from the broth.
- Measure about 2 liters of broth and dissolve the Korean soybean paste into it.
- Add the sliced Napa cabbage, onion, and shiitake mushroom.
- Season with soy sauce, anchovy sauce, and salt.
- Simmer over medium heat until the vegetables become tender.
- Ladle the broth and vegetables into serving bowls, then thinly slice the cooked beef from Step 7 and place it on top before serving.
Healthy Changes from the Original Recipe
This recipe was already designed as a wholesome Korean home-cooked meal, so only minimal adjustments were needed.
Naturally Rich Beef Broth
Slowly simmering brisket creates deep flavor without relying on heavy seasoning or artificial flavor enhancers.
Plenty of Vegetables
Korean radish and Napa cabbage naturally sweeten the broth while adding fiber and nutrients.
High in Protein
Beef brisket provides satisfying protein, making this soup filling enough for a complete meal.
A Better Rice Option
If you'd like to serve this soup with rice, try konjac brown rice instead of white rice for a more balanced meal.
What Is Haejangguk?
Haejangguk literally means "hangover soup" in Korean, but today it's enjoyed far beyond hangover recovery.
Koreans commonly eat haejangguk for breakfast, lunch, or dinner because it's warm, nourishing, and comforting. There are many regional varieties made with ingredients such as beef, bean sprouts, napa cabbage, dried greens, or blood sausage.
This version features tender beef brisket and a clean, savory broth that's especially approachable for first-time Korean cooks.
Korean Food Culture
Soup is one of the foundations of Korean home cooking. While rice and side dishes are important, a warm bowl of soup often brings the entire meal together.
Beef soups like this are commonly served during colder months or whenever someone wants a nourishing meal. Many Korean families also prepare large batches of broth, making it easy to enjoy homemade soup throughout the week.
Haejangguk restaurants are easy to find across Korea, but this brisket version is also simple enough to recreate at home with everyday ingredients.
Who Is Ryu Soo-young?
Ryu Soo-young is a popular Korean actor who has also become widely recognized for his approachable home cooking recipes.
Through the television program Fun-Staurant, he shares practical Korean dishes that are easy for beginners while staying true to authentic flavors. His recipes are especially popular because they simplify traditional cooking without sacrificing taste.
This hearty beef haejangguk is a great example of his cooking style—simple ingredients, reliable techniques, and comforting results.
Low-Carb Tips
- Enjoy the soup on its own for a naturally lower-carb meal.
- If you'd like rice, serve it with konjac brown rice instead of white rice.
- You can add 1–2 extra shiitake mushrooms for additional fiber.
- Adding a small handful of Napa cabbage is also a great way to increase vegetables without noticeably diluting the broth.
- The broth tastes even better the next day, making it an excellent meal-prep recipe.
Estimated Nutrition (Per Serving)
| Calories | Approximately 330 kcal |
| Protein | 34–38 g |
| Carbohydrates | 10–14 g |
| Fat | 14–18 g |
| Fiber | 3–5 g |
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.
Frequently Asked Questions
Can I use another cut of beef?
Yes. Brisket creates the richest broth, but chuck roast or other slow-cooking beef cuts also work well.
Can I substitute Japanese miso for Korean doenjang?
It isn't recommended. Korean doenjang has a deeper, earthier flavor that defines this soup, while Japanese miso produces a noticeably different taste.
Is dried kelp necessary?
No. The soup will still be delicious without it, but dried kelp adds extra umami and creates a richer broth.
How can I adjust the seasoning?
If the soup tastes mild, gradually add a little more soy sauce or Korean anchovy sauce until it reaches your preferred flavor.
How should I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. The broth often develops an even deeper flavor after resting overnight.
Conclusion
This Korean Beef Haejangguk is proof that comforting food doesn't have to be complicated. With tender brisket, naturally flavorful broth, and simple vegetables, it's a wholesome meal that's both satisfying and approachable.
If you're interested in exploring authentic Korean home cooking, this recipe is an excellent place to begin. It's warm, nourishing, high in protein, and easy enough for home cooks around the world.
For the original recipe and Ryu Soo-young's cooking techniques, be sure to watch his YouTube video as well.
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