Spicy Hangover Soup with Kimchi & Daikon
A warming Korean broth loaded with tender beef, fermented kimchi, and crispy fried eggs — the ultimate hangover cure in 25 minutes. Tangy, spicy, deeply savory.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Bring beef broth to a boil in a large pot over medium-high heat.
Step 2
Add kimchi and kkakdugi, then stir in gochugaru until dissolved.
Step 3
Scatter sliced beef into the broth, breaking up clumps with a spoon, and stir for 2 minutes until no pink remains.
Step 4
Stir in soy sauce and taste — add more to your preference.
Step 5
Crack eggs directly into the soup, cover, and simmer 3 minutes until whites set but yolks still jiggle.
Step 6
Ladle soup into bowls and serve hot with extra kimchi on the side if desired.
Tools you’ll need
- large pot (4-quart+)
- wooden spoon
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
