enif's life log : Season 3

이 기사 쓴 기자님. 전날 어지간히 술드셨나보다.ㅋㅋ

기사원문 :  http://joongangdaily.joins.com/article/view.asp?aid=2914219

Healthy, hearty hangover soup

Gyeongju Muk (jelly) haejangguk

	Seoul Seonjitguk

This hearty soup originated in Gyeongju, North Gyeongsang, where it is topped with buckwheat jelly or paste. Without the jelly, the dish is similar to the haejangguk from Jeonju, which is made with bean sprouts. As you step in to the Palujeong Haejangguk restaurant in Gyeongju, the smell of a variety of seaweeds and gulfweeds is fragrant. The soup is made with dried pollack, shrimp, anchovies and kelp, but what makes this dish special is the buckwheat paste. The combination of sesame oil and kimchi that is mixed into the paste gives it a slightly bitter yet light taste.


Palujeong Haejangguk: (054) 742-6515. Halmae Haejangguk: (054) 743-1984. All 4,000 won ($3.50).

Jeonju Gongnamul gukbap (rice in soup with bean sprouts)

	Gyeongju Muk Haejangguk

There are two kinds of gukbap with bean sprouts in Jeonju: the warm “Waengijip” variety and the piping hot “Sambaekjip” variety. Both of these use salted shrimp seasoning and are warm enough for any winter day. The broth for the Waengijip gukbap is made by boiling dried pollack, dried shrimp, anchovies, kelp and radishes. A poached egg, seaweed and three more spoonfuls of broth are mixed in, which helps protect the walls of the stomach. The Sambaekjip gukbap broth is made by boiling rice and bean sprouts, to which eggs, chili peppers, red pepper powder and powdered sesame mixed with salt are added.

Waengijip: (063) 287-6980, 5,000 won. Sambaekjip: (063) 284-2227, 4,500 won. Hyeondaeok: (063) 228-0020, 5,000 won.


Seoul Seonjitguk (ox-blood soup)

	Jeonju Gongnamul Gukbap

Seoul’s CheongJinok restaurant has a 72-year history and is famous for its Seonjitguk. They have relocated and are on the first floor of the Le Meilleur Building on Jongno 1-ga in central Seoul. Beef brisket and beef leg bone are boiled into a broth and mixed with dried kimchi, bean sprouts and ox blood. While this dish is usually served slightly warm, more people now ask for it to be served boiling hot.

Cheongjinok: (02) 735-1690. Cheongilok: (02) 733-5282. All 6,000 won.


Goesan Olgaengiguk (marsh snail soup)

Olgaengiguk is made with fermented soybean broth, red pepper paste and red pepper powder. Cooked olgaengi are coated with flour and eggs, and then put into the boiling mixture.

	Busan Bokguk

One restaurant that is known for its Olgaengiguk is Seoul Sikdang. What makes it so famous?

“The olgaengi are fresh and brought directly from the Namhan River,” said Park In-seok, the owner of Seoul Sikdang.

Goesan olgaengiguk is similar to the daseulgi haejangguk made in the Chungcheong provinces. The version made in Goesan County, North Chungcheong, is particularly well-known.

Seoul Sikdang: (043) 832-2135. Juchajang Sikdang: (043) 832-2673. All 5,000 won.


Busan Bokguk (blowfish soup)

While it takes time to clean and prepare the fish in this dish, the cooking method is pretty simple and straightforward. At Geumsubokguk restaurant in Busan, the broth for this soup is made with water, bean sprouts and radishes. After the blowfish is added to the boiling mixture, the dish is then topped off with dropwort, a leafy green herb.

Geumsubokgup: (051) 742-3600. Mipo Halmae Bokjip: (051) 741-4114. Halmaejip Wonjo Bokguk: (051) 747-7625. All priced around 8,000 won.


Hadong Jaecheopguk (corbicula soup)

This soup is made with simple ingredients that include corbicula, salt and chives. Corbicula helps with overcoming fatigue and improving vision, and it is also improves organ function and cleanses the stomach.

Corbicula cannot survive in water that is not clean, so the clean water near the Seomjin River in Hadong County, South Gyeongsang, is ideal for corbicula growth, and has made the area famous for this its Jaecheopguk.

“The ingredients are simple and easy to cook with and salt is the only seasoning that’s used,” said Ye Gui-sun, the owner of Yeoyeo Sikdang. “That may leave a slight hint of fishiness, but that’s what makes this soup what it is.”

Yeoyeo Sikdang: (055) 884-0080. Hadong Halmae Jaecheop Sikdang: (055) 884-1034. All for 7,000 won.