{"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":"<p>In Korea, the common cure for a hangover is Hejangguk (<strong>\ud574\uc7a5\uad6d<\/strong>). Hejangguk (<strong>\ud574\uc7a5\uad6d<\/strong>) can be made in different ways. The people of Seoul have a tendency to mix together denjang (<strong>\ub41c\uc7a5<\/strong>) or soybean paste with kongnamul (<strong>\ucf69\ub098\ubb3c<\/strong>) or sprouts, mu (<strong>\ubb34<\/strong>) or radish, bechu (<strong>\ubc30\ucd94<\/strong>) or cabbage, junbok (<strong>\uc804\ubcf5<\/strong>) or abalone, and kumbulgunsek (<strong>\uac80\ubd89\uc740\uc0c9<\/strong>) or oxblood. The bones of the ox are first boiled in water before all the other ingredients.<\/p>\n<p>Jechupguk (<strong>\uc7ac\ucca9\uad6d<\/strong>) is a type of hejangguk (<strong>\ud574\uc7a5\uad6d<\/strong>) that contains clams. This hejangguk (<strong>\ud574\uc7a5\uad6d<\/strong>) is especially popular in the province of Gyungsang (<strong>\uacbd\uc0c1<\/strong>). The clams are cleaned then boiled and mixed with buchu (<strong>\ubd80\ucd94<\/strong>) or minced garlic and salt. The great thing about the Gyungsang (<strong>\uacbd\uc0c1<\/strong>) province is that the area is known for a special type of clam called jechup (<strong>\uc7ac\ucca9<\/strong>). In fact, this is where the name of the soup comes from.<\/p>\n<p>Gulgukbap (<strong>\uad74\uad6d\ubc25<\/strong>) is a type of hejangguk (<strong>\ud574\uc7a5\uad6d<\/strong>) that has oysters, radish, onions, green onions, anchovies, and mushrooms. Like other hejangguk (<strong>\ud574\uc7a5\uad6d<\/strong>), gulgukbap (<strong>\uad74\uad6d\ubc25<\/strong>) is often sold in restaurants in a earthenware pot called dduk begi (<strong>\ub69d\ubc30\uae30<\/strong>). Dduk begi (<strong>\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 (<strong>\ud574\uc7a5\uad6d<\/strong>), rice is mixed with the soup.<\/p>\n<p>There&#8217;s also a type of hejangguk (<strong>\ud574\uc7a5\uad6d<\/strong>) that is popular in Junju (<strong>\uc804\uc8fc<\/strong>). Kimchi (<strong>\uae40\uce58<\/strong>), garlic, rice, beef broth, bean sprouts, chili pepper paste, and\u00a0seujut (<strong>\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 (<strong>\ud574\uc7a5\uad6d<\/strong>) is often homemade.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/korean\/hangover-soup\/\">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":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/comments?post=122"}],"version-history":[{"count":1,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/122\/revisions"}],"predecessor-version":[{"id":2753,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/122\/revisions\/2753"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/media?parent=122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/categories?post=122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/tags?post=122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}