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Pork Bone Hangover Soup

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ppyo-haejang-guk

Hearty, slow-simmered pork spine soup beloved as a hangover cure.

Hard3 hr4 servings🌶️🌶️★ 78Contains soy
Pork Bone Hangover Soup

History & culture

Bone hangover soup, including ppyeo haejangguk, spread in market alleys as a hearty morning meal after drinking. Vendors long simmered pork or beef bones for milky, rich broth meant to settle the stomach. Areas such as Seoul's old market districts are often named in oral histories, though recipes vary by shop. The category remains part of Korea's haejangguk culture alongside soups like seonji and kongnamul.

Servings
4

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Ingredients & steps

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Ingredients

  • Garlic
    6 cloves
  • Water
    8 cups
  • Korean blood sausage (sundae)

    SubstituteKorean market sundae

    200 g
  • Dried anchovies (for broth)

    Substitutedashi powder (1 tsp per cup water)

    10 each
  • Green onion

    Substitutescallion or spring onion

    3 stalks
  • Korean radish (mu)

    Substitutedaikon radish

    200 g
  • Perilla leaves (kkaennip)

    Substitutemint or basil (different aroma)

    5 leaves
  • Pork backbone (neck bones)

    Substitutepork neck bones

    600 g

Seasonings

  • Doenjang (soybean paste)

    Substitutemiso (flavor differs)

    1 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    2 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp

    2 tbsp
  • Salt
    1 tsp

Steps

  1. 160 min

    Soak pork backbone in cold water 1 hour, changing water once to remove blood.

    • Pork backbone (neck bones)
    • Water
  2. 2Medium heat10 min

    Blanch the bones 10 minutes, discard the water, and rinse away clotted blood and scum.

    • Pork backbone (neck bones)
    • Water
  3. 3Medium heat90 min

    Add fresh water, dried anchovy, garlic, and doenjang; simmer 1.5 hours, skimming foam and fat.

    • Pork backbone (neck bones)
    • Dried anchovies (for broth)
    • Garlic
    • Water
    • Doenjang (soybean paste)
  4. 4Medium heat20 min

    Add sliced radish, soy sauce, gochugaru, and salt; simmer 20 minutes until radish turns translucent.

    • Korean radish (mu)
    • Soy sauce
    • Korean chili flakes (gochugaru)
    • Salt
  5. 5Low heat5 min

    Blanch blood sausage briefly if needed, add it with perilla leaves, and simmer 5 minutes; finish with green onion.

    • Korean blood sausage (sundae)
    • Perilla leaves (kkaennip)
    • Green onion

Storage & reheating

Refrigerate up to 3 days; reheat thoroughly before serving.

Troubleshooting

  • ⚠️ Broth lacks depth

    → Simmer bones longer and add dried anchovy for umami.

  • ⚠️ Blood sausage tastes iron-heavy

    → Blanch sausage briefly before adding to the pot.