Korean Hangover Cure Soup (Leangook)

Ingredients

• 1 kg Beef short rib plate (or shank, tail) (Cut into large cubes of 3‑4 cm)
• 500 g Napa cabbage (Cut into 4 longitudinal strips)
• 200 g Soybean sprouts (Rinse quickly before use)
• 2 tiges Scallion (green onion) (Slice into thin rounds for garnish)
• 4 gousses Garlic (Crush then coarsely chop)
• 20 g Fresh ginger (Slice into thin strips)
• 1 piece Yellow onion (Peel and cut in half)
• 300 g White turnip (Peel, cut into 5 mm slices)
• 2 c. à soupe Soy sauce (Tamari if you want to reduce gluten)
• 1 c. à soupe Fish sauce (Adds umami and salt)
• 1 c. à café Sesame oil (Toasted flavor, add at the end of cooking)
• 1 c. à café Gochugaru (Korean chili powder) (Adjust according to desired spiciness)
• 1 c. à café Salt
• 3 L Water (For the broth)

Instructions

1. Cut the meat

   Cut the beef short rib plate into large cubes of about 3‑4 cm each side.

   Time: PT5M

2. Prepare the vegetables

   Cut the napa cabbage into 4 longitudinal strips, slice the scallion into rounds, peel the turnip and cut it into 5 mm slices, chop the garlic, slice the ginger and cut the onion in half.

   Time: PT15M

3. Boil the meat

   In a large pot, pour 3 L of water, add the meat cubes, bring to a boil and skim off impurities for 5 minutes.

   Time: PT10M

   Temperature: 100°C

4. Simmer with aromatics

   Add the onion, ginger and 1 tsp of salt, cover, reduce heat and let gently simmer for 2 hours.

   Time: PT2H

   Temperature: 90°C

5. Remove the aromatics

   Remove the onion and ginger from the broth using a skimmer.

   Time: PT2M

6. Prepare the seasoning

   In a bowl, mix the chopped garlic, 1 tbsp of gochugaru, 1 tsp of sesame oil and a ladle of broth. Dilute well.

   Time: PT5M

7. Cook the vegetables

   Pour the seasoning mixture into the pot, add the turnip and napa cabbage, cover and cook for 20 minutes at a gentle simmer.

   Time: PT20M

   Temperature: 90°C

8. Finishing and final seasoning

   Add the soybean sprouts, 2 tbsp soy sauce and 1 tbsp fish sauce. Taste and adjust seasoning (salt, gochugaru or sesame oil) if needed.

   Time: PT5M

9. Serving

   Divide the soup into bowls, sprinkle with scallion rounds and serve immediately, optionally with plain rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef short rib plate (or shank, tail): Beef shank, Beef tail
• Instead of Napa cabbage: White cabbage
• Instead of Soybean sprouts: Mung bean sprouts
• Instead of Scallion (green onion): Chives
• Instead of Garlic: Garlic paste
• Instead of Fresh ginger: Ginger paste
• Instead of Yellow onion: Shallot
• Instead of White turnip: White radish
• Instead of Soy sauce: Gluten‑free soy sauce
• Instead of Fish sauce: Anchovy sauce
• Instead of Sesame oil: Untoasted sesame oil
• Instead of Gochugaru (Korean chili powder): Hot paprika, Cayenne pepper
• Instead of Salt: Sea salt

Equipment Needed

• Large pot (minimum 3 L)
• Chef's knife
• Cutting board
• Ladle
• Bowl for mixing the seasoning
• Wooden spoon or spatula
• Sieve or skimmer
• Pot lid
• Measuring cup (spoons)

Critical Steps — Do Not Skip

• Cut the meat into uniformly sized cubes
• Skim the broth during boiling
• Simmer on low heat without vigorous boiling
• Cook the vegetables (do not overcook)
• Season properly at the end

Chef Tips from the Video

• Use bone-in beef pieces (shank, tail) for a richer, gelatinous broth.
• Add a small spoon of rice vinegar at the end to balance the umami flavor.
• Serve with steamed white rice for a complete and soothing meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth the day before and refrigerate; the flavors will be more developed.
• Cut all vegetables ahead of time and keep them in cold water until use.
• The seasoning (garlic, gochugaru, sesame oil) can be pre‑mixed and stored refrigerated for 24 hours.