A soup very similar to Haejangguk appeared sometime during the Goryeo Dynasty (918-1392). The description of seongjutang, a "soup to get sober" (from historical records of the time) lists "thinly sliced meat, noodles, scallions, and powder of cheoncho [천초 Sichuan pepper (or Szechuan pepper)] in a broth.", which resembles contemporary Haejangguk.
Paintings, poetry, and some written documents from the Joseon Dynasty (1392-1910) refer to other "hangover soups" that were served to commoners, officials, and nobility.
One such soup, Hyojonggaeng (dawn bell soup), was delivered to a house of Jaesang (officials of higher rank) in Seoul at the ringing of the dawn bell, possibly to relieve the effects of a night of drinking.
This soup was made with the inner parts of baechu (napa cabbage), kongnamul (soybean sprouts), beoseot (mushrooms), galbi (beef ribs), haesam (sea cucumber), and jeonbok (abalone).
Today several different soups are served as Haejangguk, but they generally follow the basic formula of cabbage leaves, meat and/or seafood, chili pepper (powdered, sliced, or whole), and vegetables in a hearty beef broth.

Author: hannaone

Web Page: http://www.hannaone.com/

Copyright: Creative Commons Attribution-ShareAlike 3.0 Unported License.