Haejangguk
Encyclopedia
Haejangguk refers to all kinds of guk
(soup) eaten as a hangover
cure in Korean cuisine. It means "soup to chase a hangover" and also called sulguk (술국) in pure Korean. It usually consists of dried Napa cabbage
, congealed ox blood (similar to blood pudding
), and vegetables in a hearty beef broth
.
, a manual for learning spoken Chinese
published in the late Goryeo Dynasty
(918-1392), the term seongjutang (醒酒湯) 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
, scallion
s, and powder of cheoncho (천초, fruit skins of Zanthoxylum piperitum
) in a broth. The composition is same as the basic recipe of a present day haejangguk.
Although haejangguk is not mentioned in cookbook
s written during the Joseon Dynasty
(1392–1910), relevant contents can be seen in genre painting
s and documents of the late Joseon Dynasty. In Shin Yun-bok (b. 1758)'s painting titled Jumakdo (주막도 "Painting of the Tavern), a scene regarding haejangguk is well depicted. A group of hallyang (閑良 a kind of prodigal people with no job) gather to eat haejangguk, while a jumo, female owner of jumak
(a tavern) ladles boiling soup out of a sot (cauldron
).
This dish seemed to be eaten not only by commoners. According to Haedong jukji (海東竹枝), poetry collection written by Choe Yeong-nyeon (崔永年 1856∼1935), haejangguk is referred to as hyojonggaeng , which literally means a "dawn bell soup". The book states that the area within the Gwangju Castle (Namhansanseong
) is known for making the soup well. The ingredients for the soup are inner parts of Napa cabbage
, and kongnamul
(soybean sprouts), mushrooms, beef galbi (short ribs), sea cucumber
, and abalone
. They are mixed together with tojang
(fermented bean paste) and are simmered thoroughly for a day. The cooked soup is then put into a hangari
(an earthen crock) covered with a pad of cotton, and sent to Seoul
at night. When the dawn bell rings the time, the soup is delivered to a house of jaesang (high ranking officials). The hangari is still warm and the soup is very good for relieving hangovers. The record suggests that hyojonggaeng is either the first delivery food to cure a hangover after a banquet held by jaesang was ended or was used as a bribe.
soup) made with kongnamul
, daikon
, napa cabbage, scallions, coagulated ox blood, and tojang in a broth. The broth is prepared by simmering ox bones in a pot with water for hours. The neighborhood of Cheongjin-dong
is famous for the Seoul style haejangguk.
In the city of Jeonju
, people eat "kongnamaul gukbap" as a haejangguk. A little lean kongnamul with the length of an index finger are poached
in water diluted with a small amount of salt. Along with the kongnamul, steamed rice, sliced ripe kimchi
, scallions and garlic, beef broth, and a small amount of shank
are put into a ttukbaegi
(a small earthen pot) over heat and the kongnamul broth is poured into it. When the ingredients are boiled, a raw egg is cracked over the soup. Once it is served, a mixture of sesame seeds and salt, scallions, minced garlic, chili pepper, and chili pepper
powder, and saeujeot
(salted fermented shrimp) are put into the haejanguk are added according to the diner's taste. It is said that, when eating haejangguk, if the diner drinks a cup of moju
(母酒) made by boiling a fermented mixture of makgeolli (a type of rice wine), sugar, and wheat flour, the combination would be good to alleviate the hangover.
There are also haejangguk with cold soup. In the seashore of Sea of Japan
(East Sea), especially in the Uljin region, "ojingeo mulhoe guksu" (오징어물회국수) is eaten as a haejangguk. Finely sliced squid
like noodles is mixed with a source and cold water is poured over it along with ice cube
s.
Guk
Guk , also sometimes known as Tang , is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although guk is more watery and a basic dish for the Korean table setting, and is usually eaten at home...
(soup) eaten as a hangover
Hangover
A hangover describes the sum of unpleasant physiological effects following heavy consumption of alcoholic beverages. The most commonly reported characteristics of a hangover include headache, nausea, sensitivity to light and noise, lethargy, dysphoria, diarrhea and thirst, typically after the...
cure in Korean cuisine. It means "soup to chase a hangover" and also called sulguk (술국) in pure Korean. It usually consists of dried Napa cabbage
Napa cabbage
Napa cabbage , also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage"...
, congealed ox blood (similar to blood pudding
Blood pudding
Blood pudding may refer to either:*Black pudding, a sausage made with animal blood*Tiết canh, a North Vietnamese blood pudding*Blood Pudding, an icelandic dish...
), and vegetables in a hearty beef broth
Broth
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
.
History
In the NogeoldaeNogeoldae
The Nogeoldae is an old foreign language textbook published in Korea. At first it dealt only with the Chinese language, but later various tongues from elsewhere. This book has a weighty status in Chinese historical linguistics for its abundant, valuable data.- Text :The book mainly consists of...
, a manual for learning spoken Chinese
Chinese language
The Chinese language is a language or language family consisting of varieties which are mutually intelligible to varying degrees. Originally the indigenous languages spoken by the Han Chinese in China, it forms one of the branches of Sino-Tibetan family of languages...
published in the late Goryeo Dynasty
Goryeo
The Goryeo Dynasty or Koryŏ was a Korean dynasty established in 918 by Emperor Taejo. Korea gets its name from this kingdom which came to be pronounced Korea. It united the Later Three Kingdoms in 936 and ruled most of the Korean peninsula until it was removed by the Joseon dynasty in 1392...
(918-1392), the term seongjutang (醒酒湯) 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
Korean noodles
Korean noodles are noodles or noodle dishes in Korean cuisine and are collectively referred to as "guksu" in native Korean or "myeon" in hanja. Preparations and cooking with noodles are relatively simple, so the history is longer than that of bread, dating back around BCE 6000 to BCE 5000 in China...
, scallion
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
s, and powder of cheoncho (천초, fruit skins of Zanthoxylum piperitum
Zanthoxylum
Zanthoxylum is a genus of about 250 species of deciduous and evergreen trees and shrubs in the citrus or rue family, Rutaceae, native to warm temperate and subtropical areas worldwide. Common names include Prickly-ash and Hercules' Club.The fruit of several species are used to make the spice...
) in a broth. The composition is same as the basic recipe of a present day haejangguk.
Although haejangguk is not mentioned in cookbook
Cookbook
A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...
s written during the Joseon Dynasty
Joseon Dynasty
Joseon , was a Korean state founded by Taejo Yi Seong-gye that lasted for approximately five centuries. It was founded in the aftermath of the overthrow of the Goryeo at what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul...
(1392–1910), relevant contents can be seen in genre painting
Genre painting
Genre works, also called genre scenes or genre views, are pictorial representations in any of various media that represent scenes or events from everyday life, such as markets, domestic settings, interiors, parties, inn scenes, and street scenes. Such representations may be realistic, imagined, or...
s and documents of the late Joseon Dynasty. In Shin Yun-bok (b. 1758)'s painting titled Jumakdo (주막도 "Painting of the Tavern), a scene regarding haejangguk is well depicted. A group of hallyang (閑良 a kind of prodigal people with no job) gather to eat haejangguk, while a jumo, female owner of jumak
Jumak
Jumak is a kind of tavern or inn that served alcoholic beverages and food and provided lodging to travellers in old Korean society. It was also called jusa , juga and jupo . It is not certain since when jumak began to exist in history...
(a tavern) ladles boiling soup out of a sot (cauldron
Cauldron
A cauldron or caldron is a large metal pot for cooking and/or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.- Etymology :...
).
This dish seemed to be eaten not only by commoners. According to Haedong jukji (海東竹枝), poetry collection written by Choe Yeong-nyeon (崔永年 1856∼1935), haejangguk is referred to as hyojonggaeng , which literally means a "dawn bell soup". The book states that the area within the Gwangju Castle (Namhansanseong
Namhansanseong
Namhansanseong is a park at an elevation of 480m above sea level, immediately to the southeast of Seoul. It is located on Namhansan . It contains fortifications that date to the 17th century, and a number of temples.- Early history :Tradition connects the site of Namhansanseong with Onjo, founder...
) is known for making the soup well. The ingredients for the soup are inner parts of Napa cabbage
Napa cabbage
Napa cabbage , also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage"...
, and kongnamul
Kongnamul
Kongnamul, an example of Korean cuisine, refers to a seasoned banchan made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language...
(soybean sprouts), mushrooms, beef galbi (short ribs), sea cucumber
Sea cucumber (food)
Sea cucumbers are marine animals of the class Holothuroidea used in fresh or dried form in various cuisines.The creature and the food product is commonly known as bêche-de-mer in French, trepang in Indonesian, namako in Japanese and in the Philippines it is called balatan...
, and abalone
Abalone
Abalone , from aulón, are small to very large-sized edible sea snails, marine gastropod molluscs in the family Haliotidae and the genus Haliotis...
. They are mixed together with tojang
Doenjang
Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
(fermented bean paste) and are simmered thoroughly for a day. The cooked soup is then put into a hangari
Onggi
Onggi are Korean ethnic earthenware, which were extensively used as tableware as well as storage containers in Korea. It includes both unglazed earthenware fired near 600~700°C and pottery with a dark brown glaze that burnt over 1100°C....
(an earthen crock) covered with a pad of cotton, and sent to Seoul
Seoul
Seoul , officially the Seoul Special City, is the capital and largest metropolis of South Korea. A megacity with a population of over 10 million, it is the largest city proper in the OECD developed world...
at night. When the dawn bell rings the time, the soup is delivered to a house of jaesang (high ranking officials). The hangari is still warm and the soup is very good for relieving hangovers. The record suggests that hyojonggaeng is either the first delivery food to cure a hangover after a banquet held by jaesang was ended or was used as a bribe.
Types
There are various types of haejangguk according to region based on ingredients and recipe that give each variety its own characteristic taste. Haejangguk of the Seoul region is a kind of tojangguk (soybean pasteDoenjang
Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
soup) made with kongnamul
Kongnamul
Kongnamul, an example of Korean cuisine, refers to a seasoned banchan made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language...
, daikon
Daikon
Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
, napa cabbage, scallions, coagulated ox blood, and tojang in a broth. The broth is prepared by simmering ox bones in a pot with water for hours. The neighborhood of Cheongjin-dong
Cheongjin-dong
Cheongjin-dong is a dong, neighbourhood of Jongno-gu in Seoul, South Korea. It is a legal dong administered under its administrative dong , Jongno.-External links:*...
is famous for the Seoul style haejangguk.
In the city of Jeonju
Jeonju
Jeonju is a city in South Korea, and the capital of Jeollabuk-do, or North Jeolla Province. It is an important tourist center famous for Korean food, historic buildings, sports activities and innovative festivals.- History :...
, people eat "kongnamaul gukbap" as a haejangguk. A little lean kongnamul with the length of an index finger are poached
Poaching (cooking)
Poaching is the process of gently simmering food in liquid, generally milk, stock or wine.-Utilization:Poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out...
in water diluted with a small amount of salt. Along with the kongnamul, steamed rice, sliced ripe kimchi
Kimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
, scallions and garlic, beef broth, and a small amount of shank
Shank (meat)
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.Lamb shanks are often braised whole; veal shanks are typically cross-cut.Some dishes made using shank include:...
are put into a ttukbaegi
Ttukbaegi
A ttukbaegi is Korean unglazed earthenware pot. used to cook or serve jjigae , guk , or other boiled dishes in Korean cuisine.-External links: at Joins.com...
(a small earthen pot) over heat and the kongnamul broth is poured into it. When the ingredients are boiled, a raw egg is cracked over the soup. Once it is served, a mixture of sesame seeds and salt, scallions, minced garlic, chili pepper, and chili pepper
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
powder, and saeujeot
Saeujeot
Saeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot...
(salted fermented shrimp) are put into the haejanguk are added according to the diner's taste. It is said that, when eating haejangguk, if the diner drinks a cup of moju
Moju
Moju is a town and municipality in the state of Pará in the Northern region of Brazil.-References:...
(母酒) made by boiling a fermented mixture of makgeolli (a type of rice wine), sugar, and wheat flour, the combination would be good to alleviate the hangover.
There are also haejangguk with cold soup. In the seashore of Sea of Japan
Sea of Japan
The Sea of Japan is a marginal sea of the western Pacific Ocean, between the Asian mainland, the Japanese archipelago and Sakhalin. It is bordered by Japan, North Korea, Russia and South Korea. Like the Mediterranean Sea, it has almost no tides due to its nearly complete enclosure from the Pacific...
(East Sea), especially in the Uljin region, "ojingeo mulhoe guksu" (오징어물회국수) is eaten as a haejangguk. Finely sliced squid
Squid
Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...
like noodles is mixed with a source and cold water is poured over it along with ice cube
Ice cube
Ice cubes are small, roughly cube-shaped pieces of ice, conventionally used to cool beverages. Ice cubes are often preferred over crushed ice because they melt more slowly; they are standard in mixed drinks that call for ice, in which case the drink is said to be "on the rocks."Ice cubes are...
s.
- Ugeojiguk (우거지국) - made with ugeoji (우거지, dried leaves of Chinese cabbageChinese cabbageChinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...
) - Kongnamulguk (콩나물국) - made with kongnamulKongnamulKongnamul, an example of Korean cuisine, refers to a seasoned banchan made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language...
(bean sprouts) - Seonjiguk (선지국) - made with seonji (선지, coagulated ox blood)
- JaecheopgukJaecheopgukJaecheopguk is a clear Korean soup made with small freshwater clams called jaecheop . It is a local specialty of the Gyeongsang Province where jaecheop are harvested, such as the lower reaches of Nakdong River, and river basins around Gimhae, Myeongji, Eumgung, and Hadan counties as well as places...
- made with jaecheop (Corbicula flumineaCorbicula flumineaCorbicula fluminea is a species of freshwater clam, an aquatic bivalve mollusk in the family Corbiculidae.This species is of originally mainly Asian origin and thus it is often commonly called Asian clam or Asiatic clam. In the aquarium and koi pond trade it is often called Golden Clam or Golden...
) and buchu (garlic chivesGarlic chivesGarlic chives, Allium tuberosum, is a vegetable related to onion. The plant has a distinctive growth habit with strap-shaped leaves unlike either onion or garlic, and straight thin white-flowering stalks that are much taller than the leaves. The flavor is more like garlic than chives. It grows in...
) - GulgukbapGulgukbapGulgukbap is a Korean soup made with oysters, mu , green chili pepper, onion root, anchovy and sliced shiitake mushrooms. The dish is commonly considered as a variety of haejangguk or boyangsik .-External links:...
- made with oyster and garlic chivesGarlic chivesGarlic chives, Allium tuberosum, is a vegetable related to onion. The plant has a distinctive growth habit with strap-shaped leaves unlike either onion or garlic, and straight thin white-flowering stalks that are much taller than the leaves. The flavor is more like garlic than chives. It grows in...