YT Recipe

Soupe coréenne anti-gueule de bois (Leangook)

Soupe coréenne anti-gueule de bois (Leangook) is a medium Korean recipe that serves 4. 250 calories per serving. Recipe by LE RIZ JAUNE on YouTube.

Prep: 25 min | Cook: 2 hrs 30 min | Total: 3 hrs 10 min

Cost: $24.02 total, $6.01 per serving

Ingredients

  • 1 kg Plat de côte de bœuf (ou jarret, queue) (Couper en gros cubes de 3‑4 cm)
  • 500 g Chou chinois (Napa cabbage) (Couper en 4 bandes longitudinales)
  • 200 g Germes de soja (Rincer rapidement avant utilisation)
  • 2 tiges Cébette (oignon vert) (Couper en rondelles fines pour la garniture)
  • 4 gousses Ail (Écraser puis hacher grossièrement)
  • 20 g Gingembre frais (Trancher en fines lamelles)
  • 1 pièce Oignon jaune (Éplucher et couper en deux)
  • 300 g Navet blanc (Éplucher, couper en tranches de 5 mm)
  • 2 c. à soupe Sauce soja (Tamari si vous voulez réduire le gluten)
  • 1 c. à soupe Sauce poisson (Ajoute de l'umami et du sel)
  • 1 c. à café Huile de sésame (Arôme grillé, à ajouter en fin de cuisson)
  • 1 c. à café Gochugaru (piment coréen en poudre) (Ajuster selon le niveau de piquant désiré)
  • 1 c. à café Sel
  • 3 L Eau (Pour le bouillon)

Instructions

  1. Couper la viande

    Coupez le plat de côte de bœuf en gros cubes d'environ 3‑4 cm de côté.

    Time: PT5M

  2. Préparer les légumes

    Coupez le chou chinois en 4 bandes longitudinales, tranchez la cébette en rondelles, épluchez le navet et coupez‑le en tranches de 5 mm, hachez l'ail, tranchez le gingembre et coupez l'oignon en deux.

    Time: PT15M

  3. Faire bouillir la viande

    Dans la grande casserole, versez 3 L d'eau, ajoutez les cubes de viande, portez à ébullition et écumez les impuretés pendant 5 minutes.

    Time: PT10M

    Temperature: 100°C

  4. Mijoter avec aromates

    Ajoutez l'oignon, le gingembre et 1 c. à café de sel, couvrez, réduisez le feu et laissez frémir doucement pendant 2 heures.

    Time: PT2H

    Temperature: 90°C

  5. Retirer les aromates

    Retirez l'oignon et le gingembre du bouillon à l'aide d'une écumoire.

    Time: PT2M

  6. Préparer l'assaisonnement

    Dans un bol, mélangez l'ail haché, 1 c. à soupe de gochugaru, 1 c. à café d'huile de sésame et une louche de bouillon. Délayez bien.

    Time: PT5M

  7. Cuisson des légumes

    Versez le mélange d'assaisonnement dans la casserole, ajoutez le navet et le chou chinois, couvrez et laissez cuire 20 minutes à frémissement.

    Time: PT20M

    Temperature: 90°C

  8. Finition et assaisonnement final

    Ajoutez les germes de soja, 2 c. à soupe de sauce soja et 1 c. à soupe de sauce poisson. Goûtez et rectifiez l'assaisonnement (sel, gochugaru ou huile de sésame) si besoin.

    Time: PT5M

  9. Service

    Répartissez la soupe dans des bols, parsemez de rondelles de cébette et servez immédiatement, éventuellement avec du riz nature.

    Time: PT2M

Nutrition Facts

Calories
250
Protein
20 g
Carbohydrates
15 g
Fat
8 g
Fiber
3 g

Dietary info: Contient de la viande, Non végétarien, Non végan, Contient du gluten (sauce soja standard), low-carb, low-calorie, low-fat

Allergens: Soja, Poisson, Sésame

Last updated: April 17, 2026

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Soupe coréenne anti-gueule de bois (Leangook)

Recipe by LE RIZ JAUNE

Une soupe coréenne réconfortante à base de bœuf mijoté, chou chinois, navet et germes de soja, parfumée au gochugaru, à l'huile de sésame, à la sauce soja et à la sauce poisson. Idéale pour chasser la gueule de bois et réchauffer les corps après une soirée festive.

MediumKoreanServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
3h 4m
Prep
0m
Cook
22m
Cleanup
3h 26m
Total

Cost Breakdown

$24.02
Total cost
$6.01
Per serving

Critical Success Points

  • • Couper la viande en cubes de taille uniforme
  • • Écumer le bouillon lors de l'ébullition
  • • Mijoter à feu doux sans bouillir vigoureusement
  • • Cuisson des légumes (ne pas trop cuire)
  • • Assaisonner correctement à la fin

Safety Warnings

  • • Manipuler l'eau bouillante avec précaution pour éviter les brûlures.
  • • Utiliser des gants ou un chiffon épais lors de l'écumage du bouillon chaud.
  • • Le gochugaru est épicé ; éviter le contact avec les yeux.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Soupe coréenne anti-gueule de bois (Leangook) in Korean cuisine?

A

Soupe coréenne anti-gueule de bois (Leangook) originates from Korean folk traditions where hearty soups were used to restore health after celebrations and drinking. The name "Leangook" literally means "hangover cure," reflecting its role in Korean nightlife culture. Over time, the soup has become a comforting staple served in homes and street stalls alike.

cultural
Q

What are the traditional regional variations of Soupe coréenne anti-gueule de bois (Leangook) in Korea?

A

In the southern provinces, the broth often includes gochujang for extra spice, while northern versions may favor a clearer stock with more radish and fewer chilies. Some coastal regions add kelp or anchovy base to deepen umami, whereas inland areas rely on beef bones alone. These regional tweaks reflect local ingredient availability and taste preferences.

cultural
Q

How is Soupe coréenne anti-gueule de bois (Leangook) traditionally served in Korean households or restaurants?

A

Traditionally, the soup is served hot in a shallow stone bowl (ttukbaegi) with a side of steamed rice and kimchi. It is common to garnish the broth with sliced green onions, sesame seeds, and a drizzle of sesame oil just before eating. In restaurants, it may be presented with a small platter of pickled vegetables for contrast.

cultural
Q

On which occasions or celebrations is Soupe coréenne anti-gueule de bois (Leangook) traditionally associated in Korean culture?

A

Soupe coréenne anti-gueule de bois (Leangook) is most commonly enjoyed after night‑time celebrations such as weddings, festivals, and especially after drinking soju with friends. It is also served during the Lunar New Year as a restorative dish after festive feasting. The soup’s warming qualities make it a go‑to comfort during cold winter evenings.

cultural
Q

How does Soupe coréenne anti-gueule de bois (Leangook) fit into the broader Korean soup tradition?

A

Korean cuisine features a wide array of soup (guk) and stew (jjigae) dishes that balance broth, vegetables, and protein. Leangook aligns with this tradition by using a rich beef stock, fermented seasonings like gochugaru, and fresh vegetables, embodying the Korean principle of "jang" (fermented flavors) and "yangnyeom" (seasoned broth). It exemplifies the Korean emphasis on communal, nourishing meals.

cultural
Q

What are the authentic traditional ingredients for Soupe coréenne anti-gueule de bois (Leangook) versus acceptable substitutes?

A

Authentic ingredients include beef short ribs or oxtail, napa cabbage, Korean radish, soybean sprouts, green onions, garlic, gochugaru, sesame oil, soy sauce, and fish sauce. Acceptable substitutes are pork ribs for a different flavor, bok choy instead of napa cabbage, and tamari for soy sauce if a gluten‑free version is needed. However, replacing gochugaru with generic chili powder will alter the characteristic Korean heat and color.

cultural
Q

What other Korean dishes pair well with Soupe coréenne anti-gueule de bois (Leangook) for a balanced meal?

A

A classic pairing is kimchi fried rice (kimchi bokkeumbap), which provides a contrasting texture and additional spice. Light side dishes such as seasoned spinach (sigeumchi namul) or cucumber salad (oi muchim) add freshness. For protein variety, grilled bulgogi or Korean pan‑fried fish (saengseon gui) complement the hearty broth.

cultural
Q

What are the most common mistakes to avoid when making Soupe coréenne anti-gueule de bois (Leangook) at home?

A

Avoid skimming the broth too early, which can strip the soup of its rich gelatinous texture. Over‑cooking the vegetables will turn them mushy and mute their crunch. Finally, adding gochugaru after the soup has boiled can cause bitterness; it should be stirred in near the end of cooking.

technical
Q

Why does the Soupe coréenne anti-gueule de bois (Leangook) recipe use simmering the beef for several hours instead of a pressure cooker?

A

Slow simmering extracts collagen from the beef bones, creating a silky, mouth‑watering broth that a pressure cooker may not achieve without careful timing. The gradual heat also allows the flavors of garlic, ginger, and fermented sauces to meld harmoniously. Using a pressure cooker can result in a cloudier stock and a less nuanced taste profile.

technical
Q

What does the YouTube channel LE RIZ JAUNE specialize in, and how does it approach Korean cooking in the Soupe coréenne anti-gueule de bois (Leangook) video?

A

LE RIZ JAUNE specializes in translating and adapting Asian home‑cooking videos for French‑speaking audiences, focusing on clear step‑by‑step instructions. In the Soupe coréenne anti-gueule de bois (Leangook) video, the channel emphasizes authentic Korean techniques while offering practical tips for ingredient substitutions available in Western markets. The presenter also adds cultural commentary to help viewers appreciate the dish’s role in Korean tradition.

channel
More like this:Korean RecipesSoup RecipesMore by LE RIZ JAUNE

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