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Publication Date : 19-09-2013
The soup contains plenty of dried pollack, tofu and bean sprouts in the stock made by boiling beef bones, kombu and daikon
In the morning after a night of heavy drinking, having a cup of soup is the best hangover remedy in South Korea.
Among soups served here, bugeotguk cooked with dried Alaska pollack is the one to take.
Jin-Bugeotguk, located at the end of Seoul’s Myeongdong downtown area, is a restaurant specialising in the soup. The eatery, which serves the soup for 6,500 won (US$6), is crowded early in the morning with businesspeople on their way to work.
The eatery’s soup contains plenty of dried pollack, tofu and bean sprouts in the stock made by boiling beef bones, kombu and daikon for four hours. With no hot pepper used in the soup, the taste remains light. Some may add Chinese chive kimchi and salted shrimp to add some variety to the taste.
According to Jin-Bugeotguk’s owner Lee Myeong Jin, amino acid and vitamins in the dried pollack among other ingredients in the soup help eliminate acetaldehyde, which causes hangovers, from the body.
“The soup is also effective for recovering from fatigue, so it’s good for people tired from the summer heat,” she said.