Haejangguk (Hangover Bean Sprout Rice Soup) — 해장국
Why this food?
Haejangguk is Korea's most famous hangover soup — a steaming bowl of silky bean sprouts, tender beef, and rice in a savory broth that's been curing soju headaches since dawn at Korean pojangmacha stalls. This isn't fancy food; it's comfort food designed to restore your body after a night of soju with friends. Once you taste it, you'll understand why every Korean reaches for this soup at 6am.
🇰🇷 K-Culture Tip
Haejangguk literally means 'hangover soup' — haejang (해장) + guk (국). It's so integral to Korean nightlife culture that Korean BBQ restaurants often offer complimentary haejangguk after meals. The Jeonju version (kongnamul gukbap) uses blanched bean sprouts as the star ingredient, believed to help the body process alcohol toxins and restore depleted nutrients.
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Substitute Ingredients
All available at Walmart
| Original | Substitute |
|---|---|
Beef broth or beef stock 소고기 국물 | Beef bouillon cubes (or Swanson Beef Broth carton) Walmart Great Value or Swanson Using bouillon cubes is most convenient for busy weeknight cooking. If using canned broth, use 6 cups — skip adding water. Shop at Walmart |
Bean sprouts (fresh or blanched) 콩나물 | Frozen bean sprouts (already blanched) Walmart Great Value or Birds Eye Frozen bean sprouts are perfect — they're pre-blanched and save 10 minutes of prep. No thawing needed; add frozen directly to boiling broth. Shop at Walmart |
Cooked white rice 밥 | Minute Rice or leftover cooked rice Walmart Great Value Minute Rice Use leftover rice from last night if you have it (most authentic), or Minute Rice takes only 5 minutes. Warm rice works best so it doesn't cool the broth. Shop at Walmart |
🛒 Can't find it at Walmart? Try a Korean grocery store
Your Shopping List
Walmart edition
- 2 cubes (or 6 cups prepared broth) Beef bouillon cubes (or Swanson Beef Broth carton)
- 2 cups (one 10 oz bag) Frozen bean sprouts (already blanched)
- 1.5 cups cooked rice Minute Rice or leftover cooked rice
Instructions
- 1
Step 1: Bring 6 cups water to boil in a large pot. Add 2 beef bouillon cubes and 2 tbsp soy sauce, stirring until dissolved. This creates the rich, savory broth foundation.
- 2
Step 2: Add the frozen bean sprouts directly to the boiling broth (no need to thaw). Simmer for 8-10 minutes until they're tender but still slightly crisp — this keeps the soup light and fresh.
- 3
Step 3: Stir in the cooked white rice and bring everything back to a gentle boil for 2-3 minutes, allowing the rice to absorb the broth flavors.
- 4
Step 4: Taste and adjust seasoning with additional soy sauce or salt if needed. The broth should taste savory and comforting, not overly salty.
- 5
Step 5: Ladle into bowls and serve immediately while steaming hot. The warmth and savory broth will instantly make you feel better — this is Korean hangover medicine in a bowl.
