 | |
| Alternative names | Seonji-guk |
|---|---|
| Type | Guk (Korean soup) |
| Region or state | Korea |
| Main ingredients | Coagulated ox blood, beef broth, vegetables |
Seonjit-guk (Korean: 선짓국) is a traditional Korean soup (guk) made with coagulated cow blood calledseonji (선지).[1] It is a popularhangover soup (haejang-guk).[2] Bone broth,tripe (cow stomach), andnapa cabbage are common ingredients.[3] It is rich iniron,protein, andcholesterol.[4]
It is unclear whenseonji began to be used in foods, but references to it span hundreds of years.[5]
In late 19th century, Korea saw an increase in meat consumption, producing an influx of meat byproducts like intestines and blood. As a result,seonjit-guk, then known asuhyeoltang (우혈탕; 牛血湯), became an affordable commoner's dish.[6]Seonji was also used as a cheaper alternative for cow bones.[5]
The stew was further popularized as the recipe was featured in the popular 1924 cookbookChosŏn mussang sinsik yori chepŏp (조선무쌍신식요리제법;朝鮮無雙新式料理製法), and the daily newspaperThe Dong-A Ilbo. In the 1930s, the first restaurants dedicated to the stew were established inSeoul andIncheon.[7]
