Hangovers: the older we get, the more unbearable they become. But how to beat them? Well if you find yourself in Korea with a splitting headache after too many rounds of soju, we recommend haejangguk (aka hangover soup). At Seoul’s Cheong Jin Ok restaurant, home of the original haejangguk, third-generation owner Joon-Yong Choi makes the stew the same way his family has since 1937. Congealed cow’s blood, beef intestines, rice and cabbage: this soup does a body good.
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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