Haejangguk

Haejangguk is a traditional Korean soup often consumed to cure hangovers. The name itself translates to "hangover soup." Its primary purpose is to rehydrate the body and replenish essential nutrients lost during alcohol consumption. While there are numerous regional variations, common ingredients include napa cabbage, radishes, bean sprouts, and various meats such as beef brisket or pork. Some recipes also incorporate ingredients like dried pollack, beef tripe, or even ox blood for added richness and purported restorative properties.

The preparation typically involves simmering these ingredients in a flavorful broth, often seasoned with fermented soybean paste (doenjang), chili paste (gochujang), garlic, and ginger. The resulting soup is hearty and savory, with a slightly spicy kick that can help stimulate circulation and sweat out toxins. Haejangguk is not exclusively consumed for hangovers; it is also enjoyed as a nutritious and satisfying meal any time of year. It is commonly served with a bowl of rice and various Korean side dishes, known as banchan. The comforting and restorative qualities of haejangguk have made it a popular and enduring dish in Korean cuisine.