In Korea, the common cure for a hangover is Hejangguk (해장국). Hejangguk (해장국) can be made in different ways. The people of Seoul have a tendency to mix together denjang (된장) or soybean paste with kongnamul (콩나물) or sprouts, mu (무) or radish, bechu (배추) or cabbage, junbok (전복) or abalone, and kumbulgunsek (검붉은색) or oxblood. The bones of the ox are first boiled in water before all the other ingredients.

Jechupguk (재첩국) is a type of hejangguk (해장국) that contains clams. This hejangguk (해장국) is especially popular in the province of Gyungsang (경상). The clams are cleaned then boiled and mixed with buchu (부추) or minced garlic and salt. The great thing about the Gyungsang (경상) province is that the area is known for a special type of clam called jechup (재첩). In fact, this is where the name of the soup comes from.

Gulgukbap (굴국밥) is a type of hejangguk (해장국) that has oysters, radish, onions, green onions, anchovies, and mushrooms. Like other hejangguk (해장국), gulgukbap (굴국밥) is often sold in restaurants in a earthenware pot called dduk begi (뚝배기). Dduk begi (뚝배기) is a black pot that allows the soup to stay warm for longer periods than a regular bowl. Again, like other kinds of hejangguk (해장국), rice is mixed with the soup.

There’s also a type of hejangguk (해장국) that is popular in Junju (전주). Kimchi (김치), garlic, rice, beef broth, bean sprouts, chili pepper paste, and seujut (새우젓), which is shrimp that has been salted. Some people put in a raw egg in the soup. Another optional ingredient is the ox bone and the scallion. This type of hejangguk (해장국) is often homemade.