The most famous Korean food Hangover stew ((해장국)

The famous Korean food  is  Hangover stew (해장국)  . It's made by beef broth, with cabbage, bean sprouts, radish and chunks of congealed ox blood, the deeply satisfying taste does wonders to kick-start your sluggish brain in the morning. 

Ingredients:

# 2 lb. flank steak, cut across the grain into 2" strips

# Salt and freshly ground black pepper

#2 tbsp. vegetable oil

# 4 cloves garlic, peeled and minced

^{# 1}⁄₂ tsp. ground cumin

# 1 tsp. dried oregano

# 2 medium carrots, peeled and diced

#  2 medium size yellow onion,  peeled and thinly sliced

# 2 russet potatoes, peeled and cut into thick sticks

^{# 1}⁄₄ lb. string beans, trimmed and cut in 2" pieces

# 1 cup fresh or frozen peas

# 1 tbsp. coarsely chopped fresh celery leaves

# 1 tbsp. coarsely chopped fresh parsley

#  tbsp. coarsely chopped fresh cilantro

# 2 tbsp. white vinegar

# 6-8 eggs

WAY TO COOK :Liberally season meat with salt and pepper. Warmth oil in a huge dutch stove over medium-high warmth. Include a large portion of the meat and darker, turning once, around 3 minutes for each side. Expel and rehash with residual meat. Spill out abundance oil (leave just a thin film on base of skillet) at that point return meat. 

Lessen warmth to medium-low, include garlic, cumin, and oregano, and cook, mixing continually, until fragrant, around 2 minutes. Include carrots and cook for 5 minutes. Include onions and cook, blending, just until the point that onions start to diminish, around 10 more minutes. Pour in 6 containers water and stew until the point that meat is only delicate, around 60 minutes. 

Include potatoes, beans, peas, celery, parsley, and cilantro to meat blend. Keep stewing until the point when potatoes are delicate, for 20-25 minutes. Modify flavoring. 

In spite of the fact that eggs can be poached specifically in the stew, it is less demanding—and significantly less muddled—to poach them independently. Consolidate vinegar, which enables the egg to hold its shape, and 4 glasses water in a pot. Convey to a stew over medium warmth. Break each egg into a saucer, at that point painstakingly slip egg into stewing water. Cook eggs in clumps, just until the point when whites are firm, around 5 minutes. Evacuate with an opened spoon. To serve, spoon stew into singular bowls and best each with 1 poached egg.