This is a clear hangover soup made with beef brisket, the most ideal cut of beef to make a soup out of. First, beef brisket is submerged in the water to draw out any remaining blood and then boiled for an hour with radishes, kelp, golden oak mushrooms, and green onions. Second, the broth is flavored with some soybean paste, salt, and salted seafood sauce. Third, young kimchi cabbage, extra spicy chili pepper, and green onions are added to the soup and brought once more to a boil. Fourth and last, it is topped with thinly sliced beef brisket and served. It may lack the red color of other hangover soups, but beef brisket hangover soup soothes one’s hangover with a rich soup and a spicy kick from the extra spicy chili pepper.
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