Haejang-guk facts for kids
Seonji-guk, a type of haejang-guk
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| Type | Guk |
|---|---|
| Place of origin | Korea |
| Korean name | |
|---|---|
| Hangul | 해장국 |
| Hanja | 解(*酲)- |
| Revised Romanization | haejang-guk |
| McCune–Reischauer | haejang-kuk |
Haejang-guk (Hangul: 해장국, 解酲-) is a type of soup in Korean cuisine. It usually consists of dried napa cabbage, vegetables and meat in a hearty beef broth. One type of haejangguk, seonjiguk, includes sliced congealed ox blood (similar to black pudding) and another type, sundaeguk, includes a kind of blood sausage made with intestine stuffed with pig's blood and other ingredients.
Types
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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.
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.
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.
- 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
In Spanish: Haejangguk para niños
