Seonjit-guk
| 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 called seonji (선지).[1] It is a popular hangover soup (haejang-guk).[2] Bone broth, tripe (cow stomach), and napa cabbage are common ingredients.[3] It is rich in iron, protein, and cholesterol.[4]
History
It is unclear when seonji 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 as uhyeoltang (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 cookbook Chosŏn mussang sinsik yori chepŏp (조선무쌍신식요리제법; 朝鮮無雙新式料理製法), and the daily newspaper The Dong-A Ilbo. In the 1930s, the first restaurants dedicated to the stew were established in Seoul and Incheon.[7]
See also
References
- ^ "Seonjitguk". Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 2021-10-04.
- ^ "9. Seonjitguk (cow blood soup)". The Korea Herald (in Korean). 2024-12-20. Retrieved 2025-11-18.
- ^ Eun-byel, Im (2018-05-10). "[Epicurean challenge] Blood soup for non-vampires, seonjitguk". The Korea Herald. Retrieved 2025-11-19.
- ^ 김, 귀영. "선짓국". 한국민속대백과사전. Retrieved 2025-11-20.
- ^ a b 이, 훈법 (September 19, 2025). "외국인도 공감하는 한국의 '시원한 맛' 해장국". 월간중앙.
- ^ 디지털타임스 (2025-06-01). "[정래연의 요리조리] 한번 맛보면 '피'할 수 없는 맛 '선지해장국'". 디지털타임스 (in Korean). Retrieved 2025-11-18.
- ^ "선짓국, 반세기 넘어 만난 어머니의 맛". Incheon In. November 15, 2024. Retrieved 2025-11-18.
External links
- 2017 episode of documentary series Korean Cuisine and Dining