{"id":122,"date":"2009-07-22T01:31:20","date_gmt":"2009-07-22T05:31:20","guid":{"rendered":"https:\/\/blogs.transparent.com\/korean\/?p=122"},"modified":"2014-08-27T17:47:54","modified_gmt":"2014-08-27T17:47:54","slug":"hangover-soup","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/korean\/hangover-soup\/","title":{"rendered":"Hangover Soup"},"content":{"rendered":"

In Korea, the common cure for a hangover is Hejangguk (\ud574\uc7a5\uad6d<\/strong>). Hejangguk (\ud574\uc7a5\uad6d<\/strong>) can be made in different ways. The people of Seoul have a tendency to mix together denjang (\ub41c\uc7a5<\/strong>) or soybean paste with kongnamul (\ucf69\ub098\ubb3c<\/strong>) or sprouts, mu (\ubb34<\/strong>) or radish, bechu (\ubc30\ucd94<\/strong>) or cabbage, junbok (\uc804\ubcf5<\/strong>) or abalone, and kumbulgunsek (\uac80\ubd89\uc740\uc0c9<\/strong>) or oxblood. The bones of the ox are first boiled in water before all the other ingredients.<\/p>\n

Jechupguk (\uc7ac\ucca9\uad6d<\/strong>) is a type of hejangguk (\ud574\uc7a5\uad6d<\/strong>) that contains clams. This hejangguk (\ud574\uc7a5\uad6d<\/strong>) is especially popular in the province of Gyungsang (\uacbd\uc0c1<\/strong>). The clams are cleaned then boiled and mixed with buchu (\ubd80\ucd94<\/strong>) or minced garlic and salt. The great thing about the Gyungsang (\uacbd\uc0c1<\/strong>) province is that the area is known for a special type of clam called jechup (\uc7ac\ucca9<\/strong>). In fact, this is where the name of the soup comes from.<\/p>\n

Gulgukbap (\uad74\uad6d\ubc25<\/strong>) is a type of hejangguk (\ud574\uc7a5\uad6d<\/strong>) that has oysters, radish, onions, green onions, anchovies, and mushrooms. Like other hejangguk (\ud574\uc7a5\uad6d<\/strong>), gulgukbap (\uad74\uad6d\ubc25<\/strong>) is often sold in restaurants in a earthenware pot called dduk begi (\ub69d\ubc30\uae30<\/strong>). Dduk begi (\ub69d\ubc30\uae30<\/strong>) is a black pot that allows the soup to stay warm for longer periods than a regular bowl. Again, like other kinds of hejangguk (\ud574\uc7a5\uad6d<\/strong>), rice is mixed with the soup.<\/p>\n

There’s also a type of hejangguk (\ud574\uc7a5\uad6d<\/strong>) that is popular in Junju (\uc804\uc8fc<\/strong>). Kimchi (\uae40\uce58<\/strong>), garlic, rice, beef broth, bean sprouts, chili pepper paste, and\u00a0seujut (\uc0c8\uc6b0\uc813<\/strong>), 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 (\ud574\uc7a5\uad6d<\/strong>) is often homemade.<\/p>\n","protected":false},"excerpt":{"rendered":"

In Korea, the common cure for a hangover is Hejangguk (\ud574\uc7a5\uad6d). Hejangguk (\ud574\uc7a5\uad6d) can be made in different ways. The people of Seoul have a tendency to mix together denjang (\ub41c\uc7a5) or soybean paste with kongnamul (\ucf69\ub098\ubb3c) or sprouts, mu (\ubb34) or radish, bechu (\ubc30\ucd94) or cabbage, junbok (\uc804\ubcf5) or abalone, and kumbulgunsek (\uac80\ubd89\uc740\uc0c9) or…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":22,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[2915],"class_list":["post-122","post","type-post","status-publish","hentry","category-uncategorized","tag-hangover-soup"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t