haejang-guk
Also known as sulguk, hangover soup
Haejang-guk () or hangover soup refers to every kind of guk or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called sulguk (). It usually consists of dried napa cabbage, vegetables and meat in a hearty beef broth. One type of haejangguk, seonjiguk, includes sliced congealed ox blood (similar to black pudding), and another type, sundaeguk, includes blood sausage made with intestine stuffed with pig's blood and other ingredients.
Key facts
- Food.name
- Haejang-guk
- Food.image
- Korean soup-Seonjiguk-01.jpg
- Food.image_size
- 300
- Food.caption
- Seonji-guk, a type of haejang-guk
- Food.alternate_name
- Hangover soup
- Food.country
- Korea
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.type
- Guk
- Food.course
- Hangover food
- Food.main_ingredient
- Napa cabbage, beef broth, offal
- Food.serving_size
- 100 g
- Korean name/auto.child
Article
7 sectionsContents
- History
- Types
- Gallery
- See also
- References
- Further reading
- External links
Haejang-guk () or hangover soup refers to every kind of guk or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called sulguk (). It usually consists of dried napa cabbage, vegetables and meat in a hearty beef broth. One type of haejangguk, seonjiguk, includes sliced congealed ox blood (similar to black pudding), and another type, sundaeguk, includes blood sausage made with intestine stuffed with pig's blood and other ingredients.
==History== thumb|Pufferfish haejang-guk In the Nogeoldae, a manual for learning spoken Chinese published in the late Goryeo dynasty (918–1392), the term seongjutang () appears. It means "soup to get sober" and is assumed to be the origin of haejangguk. According to the record, the soup consists of thinly sliced meat, noodles, scallions, and powder of 'cheoncho' () in a broth. The composition is same as the basic recipe of a present-day haejangguk.