Skip to main content
The Globe and Mail
Support Quality Journalism.
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); } //

Yaka mein, from Lauren Shockey's Hangover Helper: Delicious Cures From Around the World.

Lauren Shockey

Lauren Shockey was reading an article about South Korean drinking culture and haejang-guk, a soup eaten as a hangover cure in the country, when an idea struck her.

“I wondered what people around the world eat when they’re hungover,” the New York-based food writer says.

Through the course of her research she discovered that just about every country around the world has particular foods that people tend to eat when they’re recovering from an episode of overindulgence.

Story continues below advertisement

Shockey has gathered her favourite recipes into her new book, Hangover Helper: Delicious Cures From Around the World.

Of course, you don’t have to be suffering from a night of drinking to enjoy the dishes.

“The great thing about hangover food is that it always tends to be delicious,” Shockey says.

Take, for example, the recipe for yaka mein, a beef noodle soup that mixes Creole and Chinese influences and is popular in New Orleans.

“Its nickname is ‘Old Sober,’” Shockey says. “It’s beefy, it’s soupy, it’s got a lot of salt in it from the Creole seasoning. It’s great.”

The soup mixes Creole and Chinese influences and is popular in New Orleans.

Lauren Shockey

Yaka Mein

Ingredients (Serves 2, generously)

  • 10½ oz stewing beef, fat trimmed and cut in cubes
  • 1 tablespoon Creole seasoning (such as Tony Chachere’s or Zatarain’s)
  • 1 tablespoon vegetable oil
  • ½ small onion, peeled, with the root intact
  • 2 cups beef stock (ideally one that does not have a lot of salt)
  • 3 cups water
  • 1 tablespoon soy sauce
  • 2 teaspoons ketchup
  • 5 oz spaghetti
  • 2 hard-boiled eggs, peeled and halved
  • 2 large spring onions (scallions), thinly sliced
  • Tabasco or sriracha (optional)

Preheat the oven to 350 F. Season the beef all over with the Creole seasoning. Heat the vegetable oil in a heavy-bottomed, lidded casserole dish (Dutch oven) over medium-high heat. Add the halved onion and beef cubes and cook until browned, about 3 minutes, turning the cubes as needed.

Story continues below advertisement

Add the beef stock, water, soy sauce and ketchup to the dish and bring to a boil. Cover, then transfer to the oven and cook until the beef is fork-tender, about 1½ hours. Discard the onion, then remove the beef cubes from the casserole dish, transfer them to a cutting board and chop into small pieces. Return the beef to the dish and set aside.

Bring a saucepan full of salty water to the boil and cook the spaghetti according to the directions on the packet. Drain and set aside.

Bring the beef broth back to a boil. To serve, divide the spaghetti, beef broth and shredded beef into two bowls. Top each bowl with two hard-boiled egg halves and the spring onions. Top with Tabasco or sriracha, if desired, and serve immediately.

Printed with permission from Hardie Grant Books.

Plan your weekend with our Good Taste newsletter, offering wine advice and reviews, recipes, restaurant news and more. Sign up today.

Your Globe

Build your personal news feed

  1. Follow topics and authors relevant to your reading interests.
  2. Check your Following feed daily, and never miss an article. Access your Following feed from your account menu at the top right corner of every page.

Follow the author of this article:

Follow topics related to this article:

View more suggestions in Following Read more about following topics and authors
Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies