Haejang-guk
Alternative names | Hangover soup |
---|---|
Type | Guk |
Course | Hangover food |
Place of origin | Korea |
Korean name | |
Hangul | 해장국 |
---|---|
Hanja | |
Revised Romanization | haejang-guk |
McCune–Reischauer | haejang-kuk |
IPA | [hɛ̝.dʑaŋ.k͈uk̚] |
Haejang-guk[1] (Korean: 해장국; Hanja:
History
[edit]In the Nogeoldae, a manual for learning spoken Chinese published in the late Goryeo dynasty (918-1392), the term seongjutang (Chinese: 醒酒
Although haejangguk is not mentioned in cookbooks written during the Joseon (1392–1910), relevant contents can be seen in genre paintings and documents of the late Joseon. In Shin Yun-bok (b. 1758)'s painting titled Jumakdo (Korean: 주막도 "Painting of the Tavern"), a scene regarding haejangguk is well depicted. A group of unemployed children of the rich gather to eat haejangguk while a jumo (a female owner of a jumak) ladles boiling soup out of a cauldron.[4]
This dish seemed to be eaten not only by commoners.[5] According to Haedong jukji (
Types
[edit]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 paste soup) made with kongnamul, 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 is famous for the Seoul-style haejangguk.[4]
In the city of Jeonju, people eat "kongnamul 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 (
There are also haejangguk with cold soup. On the shore of the Sea of Japan, especially in Uljin County, "ojingeo mulhoe guksu" (오징어물회국수) is eaten as a haejangguk. Finely sliced squid-like noodles are mixed with a sauce and cold water is poured over it along with ice cubes.[4][14]
- Ugeojiguk (우거지국) - made with ugeoji (우거지, outer leaves of napa cabbage)
- Seonjiguk (선짓국) - made with seonji (선지, coagulated ox blood)
- Jaecheopguk (재첩국) - made with jaecheop (Corbicula fluminea) and buchu (garlic chives)
- Gulgukbap (굴국밥) - made with oyster and buchu
See also
[edit]References
[edit]- ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-16.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ Kim Jae-Chan (26 January 2001). "[Gourmet spot] Grandma's Haejangguk house in Yangjae-dong". Dong-a Ilbo. Archived from the original on 6 June 2011.
- ^ 술국 (in Korean). Nate Korean dictionary. Archived from the original on 2011-07-14.
- ^ a b c d e f g 해장국 (in Korean). Nate / EncyKorea.
- ^ a b Kim Yeong-bok (김영복) (2006-12-14). Park Jong-sun (박종순) (ed.). (맛있는 참살이) 해장국 이야기(상) (in Korean). idomin.com.
- ^ http://100.empas.com/dicsearch/pentry.html?i=277486 [dead link]
- ^ 해동죽지
海 東 竹 枝 - ^ "(제3장) 삼국과 통일신라시대의 성곽 - 제 3절 주장성". Seoul Metropolitan Government. 2006-06-16.
고려시대 대몽항쟁기(
[permanent dead link]對 蒙 抗 爭 期 )에는 그 지역의 이름에서 비롯된 광주성(廣州 城 )으로 불리었다. - ^ 재상
宰相 Archived 2011-06-10 at the Wayback Machine Nate / EncyKorea - ^ "오래 사랑받은 노포들, 서울미래유산 속 식당 50". mediahub.seoul.go.kr (in Korean). Seoul Metropolitan Government. 2021-11-11. Retrieved 2024-08-01.
- ^ "Cheongjinok". VisitSeoul.net. 2023-08-17. Retrieved 2024-08-08.
- ^ 박, 찬일 (2016-07-12). "[박찬일 노포열전] 청진옥, 뜨끈한 해장국의 위로". 비즈한국 (in Korean). Retrieved 2024-08-09.
- ^ 모주
母 酒 Archived 2011-06-10 at the Wayback Machine Nate / EncyKorea - ^ 물회 Archived 2011-07-14 at the Wayback Machine Nate / Korean dictionary
Further reading
[edit]- "Seonjiguk" (in Korean). empas/ EncyKorea.