Hearty Korean Beef Hangover Stew (Haejangguk) with Homemade Red Pepper Paste
Easy Haejangguk Recipe Using Beef Brisket and a Flavorful Red Pepper Paste
Whip up a deeply flavorful and satisfying Korean beef hangover stew (Haejangguk) right at home! This recipe uses tender beef brisket for a rich broth, perfect for soothing a morning after a night out or for a comforting meal on a chilly day. We’ve adapted a popular recipe, tweaking the ingredients to suit personal tastes, and included instructions for making a delicious red pepper paste (dadaegi) to elevate the flavor. Get ready for a restaurant-quality Haejangguk experience!
Hearty Beef Soup Base Ingredients
- 3L Water
- 600g Beef Brisket (whole piece)
- 200g Radish (cut into large chunks)
- 300g Bean Sprouts (rinsed thoroughly)
- Green Onions (cut lengthwise, focusing on white parts)
- 1 Tbsp Fish Sauce (for umami)
- Pinch of Black Pepper (for garnish)
- 1 Tbsp Coarse Sea Salt (for seasoning)
- 2 tsp MSG (optional, can be substituted with other flavor enhancers)
- Appropriate amount of Dried Glass Noodles (soaked in water beforehand)
Spicy Red Pepper Paste (Dadaegi) Ingredients
- 5 Tbsp Cooking Oil
- 2 Tbsp Minced Garlic
- 4 Tbsp Fine Gochugaru (Korean chili powder, adjust to spice preference)
- 1 tsp Soy Sauce
- 1 tsp Onion Powder (optional)
- 1/3 tsp MSG (optional)
- 5 Tbsp Cooking Oil
- 2 Tbsp Minced Garlic
- 4 Tbsp Fine Gochugaru (Korean chili powder, adjust to spice preference)
- 1 tsp Soy Sauce
- 1 tsp Onion Powder (optional)
- 1/3 tsp MSG (optional)
Cooking Instructions
Step 1
In a large pot, bring 3 liters of water to a boil. Add the whole piece of beef brisket (600g) and the chunked radish (200g). Boiling the brisket whole helps to extract a richer flavor into the broth.
Step 2
Cover the pot and simmer over high heat for about 1 hour, or until the beef is very tender. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 3
In a separate small pan, heat 5 tablespoons of cooking oil over low heat. Add 2 tablespoons of minced garlic and stir-fry until the garlic is golden brown and fragrant. Be careful not to burn the garlic.
Step 4
Once the garlic is golden, turn off the heat. Stir in 4 tablespoons of fine gochugaru, 1 teaspoon of soy sauce, 1 teaspoon of onion powder (optional), and 1/3 teaspoon of MSG (optional). Mix well to create the dadaegi (red pepper paste). This paste will add a deep, spicy flavor to your stew.
Step 5
After 1 hour of simmering, carefully remove the cooked beef brisket from the pot. Let it cool slightly, then shred it into bite-sized pieces or slice it thinly, similar to how you would prepare ssamgyupsal (pork belly).
Step 6
Check the broth level in the pot. If it has reduced significantly, add another 3 liters of water to bring it back to the original volume, and bring it back to a boil. Maintaining sufficient broth volume is key.
Step 7
Once the broth is boiling again, add the lengthwise-cut green onions. They will add a wonderful aroma to the stew.
Step 8
Add the thoroughly rinsed bean sprouts (300g) to the pot. Cook with the lid off for about 10 minutes. You want the bean sprouts to be tender but still retain a slight crispness. At this stage, also add the shredded beef back into the stew.
Step 9
After 10 minutes, add all of the prepared dadaegi paste to the stew. Season with 1 tablespoon of coarse sea salt, 1 tablespoon of fish sauce, and 2 teaspoons of MSG (optional). Taste and adjust the seasoning as needed, adding more salt or fish sauce if desired.
Step 10
Finish with a pinch of black pepper for extra aroma. If you like, you can add pre-soaked glass noodles (soaked in water for at least 30 minutes) during the last 5 minutes of cooking. Enjoy your delicious and hearty Haejangguk!
