After a long night out, nothing helps get rid of a hangover like a warm, delicious, rehydrating soup. Thank us later. Ingredients: For broth — 10 cups water 1 (5×5-inch) piece dried kombu, wiped 4 dried shiitake mushrooms 2 green onions, broken in half 1 tablespoon green red pepper flakes 15 outer napa cabbage leaves For sauce — 6 to 8 cloves garlic, chopped 2 tablespoons doenjang (Korean bean paste) 1/3 cup gochugaru (Korean red pepper flakes) 1 tablespoon sesame oil 2 tablespoons fish sauce 3 tablespoons mirin 1/2 teaspoon black pepper To assemble — 2 pounds beef chuck, cut into bite-sized Pieces 8 ounces mu (Korean radish) 3 to 4 green onions, cut into 2-inch pieces 2 to 3 handfuls of soybean sprouts Steps: Prepare the broth — In a large pot, add water, followed by the kombu, shiitake mushrooms, green onions and red pepper flakes. Stir all ingredients together and bring to a boil. Once broth is boiling, remove the kombu and discard. Add the napa cabbage to the broth and blanch cabbage in broth for 1 to 2 minutes, then remove to a bowl. Reduce heat to medium-low and allow broth to simmer for about 10 minutes. Prepare the sauce — In a small bowl, add the garlic, doenjang, gochugaru, sesame oil, fish sauce, mirin and black pepper. Mix well with a spoon. In a bowl, add the beef chuck and top with half the sauce. Stir to coat well, and set aside. Tear the blanched cabbage into strips and add to a bowl. Top with the remaining sauce and stir to coat. Set aside. Assemble soup — Strain vegetables from broth. Heat a large pot over high heat; add marinated beef and radish. Cook for 1 to 2 minutes, then add broth and napa cabbage mixture. Stir and bring to a boil. When it starts boil, reduce heat to medium and simmer for 15 to 20 minutes. Add green onions and soybean sprouts. Continue to simmer for 5 to 10 minutes, then remove from heat. Enjoy with a warm bowl of rice, kimchi and some banchan (Korean side dishes)! For more amazing shows & recipes download the Tastemade App: ___ Subscribe to Tastemade: FIND us on Snapchat Discover: LIKE us on Facebook: FOLLOW us on Instagram: More daily programming Watch us behind the scenes at Snapchat: @tastemade .