Haejang-guk
In its own language: 해장국
Korean soup eaten to ease a hangover, with cabbage, beef broth and offal
Haejang-guk is a Korean soup eaten to help recover from a hangover. It is made with dried napa cabbage, vegetables and meat in a rich beef broth, and sometimes includes offal or congealed ox blood. Different regions use local ingredients and have their own versions. It is usually eaten after drinking, often in the morning.
- Eaten to help recover from a hangover
- Main ingredients are napa cabbage, beef broth, and offal
- Some versions include congealed ox blood or blood sausage
- Regional types use local seafood or vegetables
- Mentioned in Korean records from the Goryeo and Joseon periods
What is Haejang-guk?
Haejang-guk is a Korean soup eaten to help recover from a hangover. The soup is usually made with dried napa cabbage, vegetables, and meat simmered in a hearty beef broth. Some versions add offal, which are organ meats, or congealed ox blood, which gives a rich, dense texture similar to black pudding. Other ingredients can include soybean paste, radish, scallions, and mushrooms. The broth is often deep and savory, and the soup is filling, sometimes including rice or noodles. The look and taste can vary depending on the region and the specific type, but it is always served as a restorative meal.
Where does Haejang-guk come from?
The idea of haejang-guk dates back to at least the late Goryeo dynasty, where a similar soup called seongjutang was mentioned as a way to get sober. Paintings and writings from the Joseon period show people eating this soup after drinking, both among commoners and the wealthy. In the past, versions were made with napa cabbage, soybean sprouts, mushrooms, beef, and seafood, simmered for a long time and sometimes delivered in earthenware pots. The dish has long been associated with recovery after drinking and is a staple in Korean food culture.
How is Haejang-guk made?
The base of haejang-guk is a beef broth, often made by simmering ox bones for hours. Dried napa cabbage and other vegetables are added, along with meat or offal. Some types include congealed ox blood, while others use blood sausage or seafood. In Jeonju, rice and soybean sprouts are added and cooked in an earthen pot, sometimes topped with a raw egg. Seasonings like soybean paste, garlic, and chili pepper may be used, and diners can add extra condiments to taste. The soup is typically cooked until all the flavors blend together.
How and when is Haejang-guk eaten?
Haejang-guk is usually eaten in the morning or at lunch, especially after a night of drinking. It is served hot in a bowl, sometimes with rice or noodles added directly to the soup. Diners may add extra seasonings such as salted shrimp, chili powder, or garlic at the table. In some regions, it is common to drink a cup of moju, a sweet rice wine, alongside the soup. The dish is found in restaurants and taverns, and is a popular choice for those seeking relief after drinking alcohol.
Kinds of Haejang-guk
There are many regional and ingredient-based versions of haejang-guk. Seoul-style uses soybean paste, cabbage, radish, and ox blood. Jeonju is known for a version with soybean sprouts and rice. In the east coast cities of Yangyang and Sokcho, mussels are the main ingredient. Uljin County has a cold version with sliced squid and ice. Other types use oyster, small clams, or the outer leaves of cabbage. Each region adapts the soup to local tastes and ingredients.
What Haejang-guk means
Haejang-guk is deeply tied to Korean drinking culture and is seen as a remedy after social gatherings involving alcohol. It appears in historical paintings and literature as a food for both commoners and officials. Some restaurants in Seoul specialize in this soup and have been serving it for generations. The dish is a symbol of comfort and recovery, and its many variations reflect the diversity of Korean regional cooking.
Questions people ask about Haejang-guk
What is haejang-guk made of?
Haejang-guk is usually made with dried napa cabbage, vegetables, and meat in a beef broth. Some types add offal, congealed ox blood, or blood sausage. Regional versions may use seafood or soybean sprouts.
Where does haejang-guk come from?
Haejang-guk comes from Korea. It has a long history, with similar soups mentioned in records from the Goryeo and Joseon periods.
When is haejang-guk eaten?
It is most often eaten in the morning or at lunch, especially after drinking alcohol, as a way to recover from a hangover.
Are there different types of haejang-guk?
Yes, there are many regional and ingredient-based types. Some use ox blood, blood sausage, seafood, or soybean sprouts, depending on the area.
Is haejang-guk always made with meat?
Most versions include meat or offal, but the ingredients can vary by region and recipe. Some versions focus more on vegetables or seafood.
Good reading and sources
The facts on this page come from the Wikipedia article "Haejang-guk", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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