Haejang-guk
Seonji-guk, a type of haejang-guk
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| Alternative names | Hangover soup |
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| Type | Guk |
| Place of origin | Korea |
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| Korean name | |
| Hangul | 해장국 |
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| Hanja | 解(*酲)- |
| Revised Romanization | haejang-guk |
| McCune–Reischauer | haejang-kuk |
| IPA | [hɛ̝.dʑaŋ.k͈uk̚] |
Haejang-guk (해장국) or hangover soup refers to all kinds of guk or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called sulguk (Korean: 술국). 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.
In the Nogeoldae, a manual for learning spoken Chinese published in the late Goryeo Dynasty (918-1392), the term seongjutang (Chinese: 醒酒湯) appears. It means "soup to get sober" and is assumed to be the origin of haejangguk. According to the record, the soup consists of thinly sliced meat, noodles, scallions, and powder of cheoncho (Korean: 천초) in a broth. The composition is same as the basic recipe of a present-day haejangguk.
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.
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