Main ingredients
olgangiwater dropwortdried anchovy stock packdoenjangtuna sauceminced garlicgreen chili pepperred chili pepperginger juicescallionsea salt
Lim Sung-geun's Olgangi Jajangguk
A traditional Chungcheong-style hangover soup made by removing the bitterness from water dropwort with salt and boiling it thoroughly with the entire broth from boiled olgangi, resulting in a deep and refreshing flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Rub water dropwort firmly with salt until its breath seems completely gone—this prevents toughness and removes bitterness completely.
- The blue liquid inside the olgangi package is essential for umami and freshness—never discard it; always pour it into the broth for depth of flavor.
- Adding just a small amount of ginger juice perfectly masks the pungent aroma of doenjang, leaving the broth clean and refreshing.
Recommended for
- Those seeking a deep, clear, and refreshing broth to soothe the stomach after drinking.
- Those wanting to create a nutritious spring delicacy using abundant water dropwort and olgangi.
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