Beef and Cabbage Hangover Soup (Hyojong-gaeng)

Photo: Korea Ministry of Food and Drug Safety

Beef and Cabbage Hangover Soup (Hyojong-gaeng)

Name: Beef and Cabbage Hangover Soup (Hyojong-gaeng)
Cuisine: South Korea
Ingredients: 20 g napa cabbage (20g); 10 g Korean radish (10g); 20 g oyster mushrooms (20g); 40 g onion (40g); 10 g garlic (10g); 300 g water (300g)

효종갱(曉鍾羹)

Soup & stew · Boiled

Soups & stewsCourse

186kcal · per serving

Not spicySpice

🌱 VeganGluten-free

Jump to recipe ↓

Recipe

Beef and Cabbage Hangover Soup (Hyojong-gaeng)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

napa cabbage재료: 배추(20g)
20 g
Korean radish무(10g)
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
10 g
oyster mushrooms느타리버섯(20g)
20 g
onion양파(40g)
40 g
garlic마늘(10g)
10 g
water물(300g)
300 g

Nutrition per serving

186kcal

0.99gCarbs

4.95gProtein

1.69gFat

220.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the beef to remove the blood, add the onion and garlic, pour in water (300g), and boil for over 1 hour. Strain through cheesecloth to make the broth.
Remove the boiled beef and slice it against the grain.
Cut the napa cabbage, radish, oyster mushrooms, and shiitake mushrooms into bite-sized pieces.
Clean the abalone thoroughly.
Bring the broth to a boil, add the radish, and once it turns translucent, add the cabbage, mushrooms, and abalone.
When the abalone is cooked, add the beef and season with low-sodium soy sauce to finish.

💡 TipLow-sodium soy sauce is used for seasoning to reduce saltiness, and beef and abalone are added to make up for it with a deep flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.