Spicy Beef Blood Curd Hangover Soup

Prepare the vegetables: Mince the garlic cloves. Chop the napa cabbage into bite-sized pieces. Slice the green onions, separating the white and green parts.

Rinse the beef blood curd thoroughly under cold water, then cut it into 1-inch cubes.

In a large pot, combine the beef broth, minced garlic, gochugaru, and doenjang. Bring the mixture to a boil over medium-high heat, stirring until the doenjang is fully dissolved.

Add the chopped napa cabbage and the white parts of the green onions to the boiling broth. Reduce heat to medium and simmer for 5 minutes, or until the cabbage is tender.

Gently add the beef blood curd cubes and bean sprouts to the pot. Cook for another 3-5 minutes, ensuring the blood curd is heated through but not overcooked.

Stir in the soy sauce and sesame oil. Taste and adjust seasoning with salt and pepper if needed.

Ladle the hot soup into bowls, garnish with the green parts of the sliced green onions, and serve immediately.