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Haejang-guk 해장국 - (Korean Food)
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Last Modified : 2017/02/18

Travel regions : South Korea
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1. Ingredients for Haejang-guk


-Primary ingredients: Beef or pork
-Secondary ingredients: Seasoning (soy sauce or Deonjang) and vegetables (bean sprouts, radish and cabbage leaves)




2. Taste evaluation


-Spicy:☆☆☆☆☆
-Salty:★★☆☆☆
-Sweet:☆☆☆☆☆
-Sour:☆☆☆☆☆




3. Introduction to Haejang-guk (Hangover soup)

Haejang-guk is practically a hangover soup. After Koreans drink alcohols, they enjoy eating hot soup on the next day to make their stomach feel better.

Haejang-guk used to be called Seongju-tang, which refers to hangover soup in Goryeo Dynasty era. It is meat broth boiled with noodles, sliced meat, akane powder and spring onions, and it is similar to today’s Haejang-guk.

Since then, there has no record of eating Haejang-guk in Joseon Dynasty era because drinking was prohibited at the time but hangover soup in a big bowl at an inn was discovered in a genre painting from the late Joseon Dynasty era. This stew became Haejang-guk today.







The reason why Haejang-guk became so popular in Korea in spite of its short history is because of Koreans’ eating habit. Koreans enjoy eating rice with hot soup. And ironically, they say, “Ah, siwonhada(it’s cool)” when the soup is actually hot.

It’s because hot soup helps you with blood circulation and makes your body relaxed, relieved and cool.

People seem to look for hot soup Haejang-guk for that matter because they want to make their stomach and head feel better.

Plus getting sweaty helps you recover from hangover quickly. So sweating while drinking hot soup is medically good for your body.

You could simply put bean sprouts in Haejang-guk but mostly Seonji (clotted blood from slaughtered cow) or pork bones are boiled in water. It consists of high protein meat, bean sprouts of high aspartic acid, vegetables containing lots of digestive fiber and Deonjang for its flavor.

Soup tastes deep and heavy from meat and salty from Deonjang, and smells like bean sprouts.

There’s a famous Haejang-guk restaurant that opened in 1937 called Cheongjinok in Jongno, Seoul.

There’s no restaurant in Korea with 100-year history due to the Korean War.

For that matter, Cheongjinok is special since it has a 78-year history in Korea.

If you already tasted Korean traditional drinks, Soju or Makgeolli, you should eat Haejang-guk at Cheongjinok, get sweaty and get sober.

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4. Kinds of Haejang-guk

Among many kinds of Haejang-guk, to name a few…


* Seonji Haejang-guk (ox blood hangover soup) – The most famous Haejang-guk. Beef soup boiled with Seonji(clotted blood from slaughtered cow), outer leaves of cabbage and bean sprouts.

* Ppyeo Haejang-guk (pork rib hangover soup) – Spicy soup boiled with pork bones and outer leaves of cabbage and seasoned with chili pepper sauce.

* Kongnamul-guk (bean sprouts soup) – Pure soup with bean sprouts that are rich in aspartic acid that is good for alcoholysis and salt for seasoning.

* Hwangtae Haejang-guk (dried pollack hangover soup) – Pure soup boiled with dried pollack that is good for detoxification function and salt for seasoning.







5. How to enjoy Haejang-guk even more

When you order Haejang-guk, it’s served in a hot earthen pot called Ttukbaegi.

Although it is believed that sweating and drinking hot soup helps you get rid of hangover, you’d better cool it down by stirring the soup with the spoon if it is too hot for you and then put a bowl of rice in it before you get all sweaty.

If you’ve had enough of soup and rice, you will feel better because it stimulates the circulation of the blood and clears your head.

Can’t you eat Haejang-guk if you didn’t drink? Of course you can.

Haejang-guk is a very popular meal in Korea.

It’s called Haejang-guk because hot soup with healthy ingredients is good to relieve hangover.

Korea has interesting nightlife as any other Southeast Asian countries.

One of them would be drinking Makgeolli with Buchimgae or Soju with Samgyupsal.

If you already had Soju and enjoyed the night, you should try hot Haejang-guk the next day.










ヘジャンクク, 해장국, 성주탕, 술국, 고기, 콩나물, 채소, 청진옥, 소고기, 돼지고기, 뚝배기, Haejang-guk, Seongjutang, sulguk, meat, bean-sprouts, vegetables, Cheongjinok, beef, pork, ttukbaegi, 醒酒汤
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