Main ingredients
soybean sproutsspinachKorean freshwater snails (olgaengi/daseulgi)dried anchovies for brothkelpdoenjangminced garlicchili powderdried pollockshiitake mushrooms
Aha Bujang's Korean freshwater snails (olgaengi/daseulgi) and Soybean Sprout Hangover Soup
A hangover soup made by adding savory doenjang, soybean sprouts, spinach, and Korean freshwater snails (olgaengi/daseulgi) to an anchovy broth, served with a spicy, savory dadegi seasoning
Ingredients needed 4 servings
Recipe
Cooking tips
- When brewing the anchovy broth, boiling it over high heat can make it bitter, so it's best to simmer gently over medium-low heat.
- If you don't have Korean freshwater snails (olgaengi/daseulgi), you can substitute with clams or mussels for a similarly refreshing broth.
- If you add a little broth to the dadegi seasoning and let it soak in advance, the raw chili powder taste will disappear and it will dissolve more easily.
Recommended for
- Those who want to soothe their stomach with something refreshing and savory the day after drinking.
- Those looking for a deep-flavored Korean soup dish that combines Korean freshwater snails (olgaengi/daseulgi) and soybean sprouts.
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