Hello! Today’s recipe is Ugeoji Doenjang Gomtang Hangover Soup, which you can enjoy with a mild taste. While spicy hangover soups like pork bone soup or jjambbong are great, when your stomach feels uneasy, a mild broth might be more soothing. It’s quite refreshing and mild, making it an excellent soup dish. Once made, you can store it in the freezer for a convenient meal later. Let’s dive into the recipe.
Ingredients for Ugeoji Doenjang Gomtang Hangover Soup
The essential ingredients for Ugeoji Doenjang Gomtang Hangover Soup include beef used in gomtang, broth made from beef bone stock, and ugeoji (young napa cabbage). Seasoning ingredients are also primarily used.
[ Ingredients for 4 servings of Ugeoji Doenjang Gomtang Hangover Soup]
- 600ml beef bone stock, 1.5L water
- 300~400g beef brisket
- 400g young napa cabbage (5~6 pieces)
- 2 Cheongyang peppers
- 2 green onions
- 4 tablespoons perilla powder
- 2 tablespoons soy sauce for soup
- 5 tablespoons doenjang (soybean paste)
- 1 tablespoon minced garlic
- 3 tablespoons red pepper powder
- 2 pinches of MSG
- 2 tablespoons cooking wine
- A pinch of flavored salt
If you don’t like the texture of ugeoji made from outer cabbage leaves, try using young napa cabbage like I do! You can use any beef for soup, but I chose beef brisket.
Summary of Ugeoji Hangover Soup Doenjang Gomtang Recipe
- Boil 200g of beef brisket in 800ml of water for about 20 minutes. Skim off any foam that rises.
- Remove the brisket and shred it finely. Do not discard the water used to boil the brisket.
- Wash 6 young napa cabbages thoroughly, shake off the water, and mix with 4 tablespoons of doenjang, 1 tablespoon of minced garlic, and 2 tablespoons of red pepper powder.
- Slice 1 green onion and 2 Cheongyang peppers diagonally.
- Add 600ml of beef bone stock to about 800ml of the water used to boil the brisket, then add the prepared brisket, seasoned young napa cabbage, green onion, and Cheongyang peppers.
- Add 3 tablespoons of perilla powder, 1 tablespoon of soy sauce for soup, 2 pinches of MSG, and 1 tablespoon of cooking wine, and bring to a boil.
- Once it boils, taste and adjust the seasoning with flavored salt.
👨🍳 You can add pepper to taste.
👩🍳 You can also enjoy it as a mild ugeoji soup without meat.
🥩 I used shredded brisket, but you can slice it thinly if you prefer.
🥗 Preparation time: 30 minutes
🍳 Cooking time: 20 minutes
Preparation Ingredients
I forgot to take photos! Boil 200~300g of beef brisket in 800ml of water for about 20 minutes. I trust that you, the readers, are smart enough to handle this! Wash 6 young napa cabbages thoroughly, remove the moisture, and cut them into bite-sized pieces. Gather the cut young napa cabbage in a large bowl or pot!
Let’s lightly season the cut young napa cabbage first. Add 4 tablespoons of doenjang, then 1 tablespoon of minced garlic and 2 tablespoons of red pepper powder! Store-bought traditional doenjang is better than regular doenjang.
Then, wearing sanitary gloves, mix it well! It’s best to mix it as evenly as possible, but since you won’t be eating it right away, it’s okay to stop when you feel it’s mixed enough.
Prepare the remaining vegetable ingredients by slicing 1 green onion and 2~3 Cheongyang peppers diagonally. You don’t need to prepare too much as only a little will be added, but if you plan to use them as garnish, feel free to prepare more!
Do not discard the water used to boil the brisket; just remove the foam! After removing the brisket, let it cool, then shred it finely.
Cooking
Let’s start cooking. Add 800ml of the water used to boil the brisket and 600ml of beef bone stock, and mix well. Keep the heat at medium and bring it to a boil.
When the broth starts to boil, you can add the prepared brisket, seasoned young napa cabbage, green onion, and Cheongyang peppers. Cooking comfortably won’t hurt.
Next, add 3 tablespoons of perilla powder, 1 tablespoon of soy sauce for soup, 2 pinches of MSG, and 1 tablespoon of cooking wine, and mix well!
If you prefer a clear taste, you can continue boiling as is, or add pepper to taste. Turn up the heat to high and let it boil vigorously.
Once the young napa cabbage is wilted and everything is boiling, check the seasoning! The taste will be quite clear and mild. Adjust the seasoning with flavored salt to your liking, and boil once more for a simple finish!
Ugeoji Doenjang Gomtang Hangover Soup Completion Gallery
Ugeoji Doenjang Hangover Soup Gomtang Completion
Serve the completed Ugeoji Gomtang Hangover Soup in bowls as needed! With plenty of ugeoji, you can easily serve 4 portions!
If making hangover soup in the morning is difficult, prepare it in advance over the weekend, freeze it, and defrost it for a convenient meal.
You can also enjoy it as a mild ugeoji soup without meat! It’s refreshing and not too stimulating, making it a suitable recipe for hangovers.
It’s comforting, has plenty of volume, and you can adjust the seasoning to your liking, so I recommend trying it to suit your taste.
Thanks to its mild taste, it’s also suitable for a meal! The broth is quite clear, so it won’t feel heavy like a typical doenjang soup. It’s a taste you won’t regret.
YouTube Recipe Video
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