Haejangguk

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Haejangguk
Korean name
Hangul 해장국 Hanja 解酲국 Revised Romanization Haejangguk McCune-Reischauer Haechangkuk

Haejangguk is one of the favorite soups used as a hangover cure in Korean cuisine. It consists usually of meaty pork spine, dried cabbage, coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth. Legend has it that soon after World War II, a restaurant that invented this stew was the only place open in the Jongno district when the curfew at the time lifted at 4 a.m.

Contents 1 Types 2 See also 3 References 4 External links

[edit] Types

• Ugeoji haejangguk (우거지해장국) - made with ugeoji (우거지, dried leaves of Chinese cabbage)
• Kongnamul haejangguk (콩나물해장국) - made with kongnamul (콩나물, bean sprouts)
• Seonji haejangguk (선지해장국) - made with seonji (선지, coagulated ox blood)
• Jaecheopguk (재첩국) - made with jaecheop (Corbicula fluminea) and buchu (garlic chives)
• Gulgukbap (굴국밥) - made with oyster and garlic chives

[edit] See also

• Blood as food
• List of soups
• Korean cuisine

[edit] References

• Haejangguk (Korean). empas/ EncyKorea.
• Seonjiguk (Korean). empas/ EncyKorea.

[edit] External links

• Haejangguk recipe