Food Network Star Chef Debbie Lee Serves Up 'Hangover Stew' At KCAL9

STUDIO CITY (CBS) — Chef Debbie Lee visited KCAL9 to make a perfect New Year's day dish...Hangover Stew!

"Hangover Stew" (also known formally as Gamjatang) is made with pork and potatoes, includes beer ("hair of the dog") as well as hot peppers and loads of spice encouraging the body to sweat out all the toxins from your holiday indulgences.

Hangover Stew
Serves: 4, plus leftovers
Prep Time: 20 minutes
Cook Time: 1 ½ hours

Ingredients:

2 pounds pork butt, cut into 3x3-inch pieces
2 cups Smokey Chile Rub
2 yellow onions, sliced ¼ inch thick
¼ cup thinly sliced garlic cloves
2 quarts Pork Stock
2 cans beer
¼ cup soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons coarse chile pepper flakes (gochugaru)
3 tablespoons sugar
2 tablespoons sesame oil
1 pound new potatoes, washed and cut in half lengthwise
12 Korean peppers (gochu)
Sea salt and white pepper to taste
¼ cup chopped scallions, for garnish

For Smokey Chile Rub:

¼ cup finely ground chile powder (gochugaru)
2 tablespoons smoked paprika
2 tablespoons granulated sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons soy sauce
¼ cup sesame oil

Directions for Smokey Chile Rub:

In a small mixing bowl, combine all the dry ingredients. Add the soy sauce and mix with a fork. Whisk in the olive and sesame oils.

1.       In a large mixing bowl, combine the pork butt and Smokey Chile Rub. Mix well and cover with plastic wrap. Refrigerate for at least 30 minutes.

2.       Heat a large stockpot over medium-high heat. Add the onions and garlic, and sauté for 2 to 3 minutes. Add the marinated pork butt and sear the meat on both sides for 3 to 4 minutes, or until nicely golden brown. Add the stock and beer. Bring to a boil for 5 minutes.

3.       Reduce the heat to medium-low and add the soy sauce, garlic and onion powders, chile pepper flakes, sugar and sesame oil. Cover and simmer for about 30 minutes.

4.       Add the potatoes and cool for another 20 minutes.

5.       Add the Korean peppers and season with salt and white pepper. Cook for another 10 minutes.

6.       Divide the soup among 4 large pasta bowls: Make sure to place 2 pieces of pork, 3 to 4 pieces of potato, and 2 to 3 peppers in each bowl. Add some onions and broth to each bowl and garnish with the scallions. Serve immediately.

Lee gained greater notoriety after appearing on Season Five of "The Next Food Network Star" and on "Chopped All-Stars." In November, she launched the cookbook and opened her restaurant, Ahn-Joo, at The Americana At Brand in Glendale.