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Haejangguk
Haejangguk 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'' ().〔(【引用サイトリンク】script-title=ko:술국 )〕〔(【引用サイトリンク】script-title=ko:해장국 )〕 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.
==History==
In the ''Nogeoldae'', a manual for learning spoken Chinese published in the late Goryeo Dynasty (918-1392), the term ''seongjutang'' () 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'''' () 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'' ( "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.〔
This dish seemed to be eaten not only by commoners. According to ''Haedong jukji'' (海東竹枝), poetry collection written by Choe Yeong-nyeon (崔永年 1856∼1935〔http://100.empas.com/dicsearch/pentry.html?i=277486〕),〔(해동죽지 海東竹枝 )〕 ''haejangguk'' is referred to as ''hyojonggaeng'' (), which literally means a "dawn bell soup".〔 The book states that the area within Namhansanseong is known for making the soup well. The ingredients for the soup are inner parts of Napa cabbage, and ''kongnamul'' (soybean sprouts), mushrooms, galbi, sea cucumber, and abalone. They are mixed together with ''tojang'' (fermented bean paste) and are simmered thoroughly for a day. The cooked soup is then put into a ''hangari'' or earthen crock covered with a pad of cotton and sent to Seoul at night. When the dawn bell rings the time, the soup is delivered to a house of high-ranking officials.〔(재상 宰相 ) Nate / EncyKorea〕 The ''hangari'' is still warm and the soup is very good for relieving hangovers. The record suggests that ''hyojonggaeng'' is either the first delivery food to cure a hangover after a banquet held by ''jaesang'' was ended or was used as a bribe.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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