Haejangguk (Hangover Soup) – History, Recipe & Healing Power

Introduction

Have you ever woken up after a festive night out, craving something hot, hearty, and comforting to set your body right again? In Korea, the go-to remedy isn’t greasy fast food or a sugary sports drink—it’s Haejangguk (Hangover Soup), also called Sulguk.

Picture this: a steaming bowl arrives at your table, filled with rich broth, tender meat, cabbage, and sometimes even clotted ox blood. One spoonful brings warmth back to your stomach and calm to your head. That’s the magic of Haejangguk—a dish deeply tied to Korean culture, tradition, and well-being.

But here’s the thing: Haejangguk isn’t only for hangovers. It’s also a comfort food, a nutritious meal, and a dish that carries centuries of history.

History of Haejangguk

The term Haejangguk (해장국) literally translates to “soup to relieve a hangover.” Records suggest the dish has been around since the Joseon Dynasty (1392–1897), where strong broths were used to restore energy after indulgent feasts.

As alcohol consumption became woven into Korean social and professional life—celebrations, business dinners, and gatherings—so did the need for a morning-after cure. Haejangguk grew into a staple, available in markets, street stalls, and dedicated restaurants that often open early in the morning specifically for those recovering from the night before.

👉 Did you know? In Korea, it’s common to find 24-hour Haejangguk restaurants, often busiest in the early morning hours when partygoers head straight there after a night out.

Essential Ingredients

While recipes vary by region and family tradition, Haejangguk usually includes:

• Beef or pork bones – simmered for hours to create a rich, restorative broth.

• Napa cabbage or soybean sprouts – add freshness and texture.

• Clotted ox blood (seonji) – optional, but a traditional ingredient believed to restore iron levels.

• Rice – often cooked in or served alongside the soup.

• Doenjang (soybean paste) and gochugaru (chili flakes) – for depth and heat.

• Garlic and scallions – staples in Korean cooking.

The result is a balance of savory, spicy, and earthy flavors that both comfort the stomach and awaken the senses.

Variations of Haejangguk

Different regions in Korea have their own beloved versions:

• Seonji Haejangguk – includes clotted ox blood, popular in Seoul.

• Kongnamul Haejangguk – made with soybean sprouts, lighter and refreshing, common in Jeolla Province.

• Gamjatang-style Haejangguk – uses pork spine and potatoes, hearty and filling.

• Ugeojiguk – made with dried napa cabbage leaves and a beef-based broth.

• Pollack Haejangguk – featuring dried pollack (hwangtae), believed to be gentle yet restorative.

Each type reflects local resources and preferences, making Haejangguk a versatile and endlessly customizable dish.

Preparation – How to Make Haejangguk at Home

While traditional recipes may take hours, you can prepare a simplified version at home:

1. Prepare the broth: Simmer beef or pork bones with garlic, onion, and ginger for at least 2–3 hours for depth.

2. Add vegetables: Toss in napa cabbage, soybean sprouts, or dried radish greens.

3. Season: Stir in soybean paste, chili flakes, and soy sauce for flavor.

4. Optional add-ins: Clotted ox blood, pork slices, or pollack, depending on your preference.

5. Serve with rice: Ladle the bubbling soup into bowls and enjoy with steamed rice on the side—or directly in the broth.

Cultural Significance

In Korea, Haejangguk is more than food—it’s ritual. After a night of drinking soju or makgeolli, groups of friends often gather the next morning at a Haejangguk restaurant. It’s seen as both social bonding and physical healing.

Moreover, it represents the Korean philosophy of food as medicine. Instead of masking discomfort, the dish restores balance with nutrients, hydration, and warmth.

Serving Suggestions

To enjoy Haejangguk authentically:

• Pair with steamed rice—essential for soaking up broth.

• Add side dishes (banchan) such as kimchi, radish, or pickled vegetables.

• A sprinkle of fresh chili or scallions on top enhances flavor.

• Serve steaming hot in a stone pot to keep it warm throughout the meal.

Did you know? In Korea, many say that the spicy broth “sweats out” the alcohol, speeding recovery after drinking.

Types of Haejangguk

While we covered some regional variations, you’ll often see restaurants specializing in:

• Bone-based Haejangguk (rich, heavy broth).

• Seafood-based Haejangguk (lighter, clear broth).

• Vegetarian-friendly Haejangguk (soybean paste and sprouts, no meat).

This adaptability is why it remains popular among all generations.

Tips for the Best Haejangguk

• Use long-simmered broth for authentic flavor.

• Don’t skip garlic—it’s both healing and essential for taste.

• Adjust spice levels depending on tolerance.

• For a hangover cure, go lighter on oil and heavier on sprouts.

• Serve piping hot—it should feel comforting and invigorating.

Other Valuable Information

• Health Benefits: Rich in protein, minerals, and hydration, it’s not just for hangovers—it’s a nourishing meal anytime.

• Global Popularity: Korean restaurants abroad often serve soybean sprout Haejangguk, introducing international diners to this restorative tradition.

• Cultural Etiquette: In Korea, ordering Haejangguk after drinking is almost expected, a sign of caring for yourself and your friends.

Conclusion

At its core, Haejangguk (Hangover Soup / Sulguk) is more than just a cure—it’s a story of care, tradition, and resilience. Whether you’re seeking relief after a lively night or simply craving something deeply nourishing, a bowl of Haejangguk offers both comfort and connection.

So the next time you find yourself needing warmth from the inside out, remember Korea’s time-tested remedy: a hearty bowl of Haejangguk, best shared with friends and always savored slowly.

Frequently Asked Questions

1. What does Haejangguk taste like?
It’s savory, slightly spicy, and deeply comforting, with a rich broth balanced by fresh vegetables.

2. Is Haejangguk only for hangovers?
No, while traditionally a hangover cure, it’s also eaten as a regular meal thanks to its hearty and nutritious qualities.

3. What is seonji in Haejangguk?
Seonji refers to clotted ox blood, a traditional ingredient that adds unique flavor and texture, though it’s optional.

4. Can I make Haejangguk vegetarian?
Yes! Use vegetable stock and skip the meat, focusing on sprouts, tofu, mushrooms, and soybean paste.

5. How is Haejangguk different from other Korean soups?
Unlike lighter soups like miyeokguk (seaweed soup), Haejangguk is richer, spicier, and specifically designed to restore energy.

6. Where can I find Haejangguk outside Korea?
Many Korean restaurants abroad, especially in the US and UK, serve soybean sprout or pollack variations.