Seonjit-guk
Korean blood stew
From Wikipedia, the free encyclopedia
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]