Haejangguk

Infobox Korean name

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caption="Seonjiguk" considered as a "haejangguk"
hangul=해장국
hanja=解酲국
rr=Haejangguk
mr=Haechangkuk

"Haejangguk" is one of the favorite soups used as a hangover cure in Korean cuisine. It consists usually of meaty pork spine, dried Chinese 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.

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

ee also

*Blood as food
*List of soups
*Korean cuisine

References

*cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=258337&v=47 |title= Haejangguk |publisher=empas/ EncyKorea |language=Korean |
*cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=242483&v=47 |title= Seonjiguk |publisher=empas/ EncyKorea |language=Korean |

External links

* [http://park.org/Cdrom/Pavilions/Kimchi/e30104.html Haejangguk recipe]