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