■ Food of those who open the dawn, haejangguk The city nights never sleep, and the lights of Garak Market, the largest traditional market in Korea, never go out all night... We hear the stories of haejangguk of Garak Market people who live the night as if it were day and wake up the world. Mr. Kim Ok-geun, a handcart man at Garak Market, overcame the bitter cold and the snow that fell all night long, a night that was truly like a war. Although his work is gradually decreasing due to the electric train, he is still happy to have work, and after work, a glass of soju and a bowl of hot sundae gukbap are warm comforts to his tired and frozen body. For Mr. Yoo Tae-jong, a famous person at Garak Market, a drink with friends at a street stall after a hard day's work is a must. We introduce the special haejangguk of his wife, who is a master of cooking and is responsible for his health. He prepares dried pollack and octopus haejangguk and homemade buckwheat jelly soup for his family even during busy times. For them, haejangguk is love. ■ Was there haejangguk in the Goryeo and Joseon Dynasties? - History and Origin of Haejangguk [Nogeoldae], a Chinese conversation book from the Goryeo Dynasty, mentions the word 'Seongjutang', meaning a soup that soothes hangovers. Based on this record, it can be inferred that there was a food that cured hangovers even in the Goryeo Dynasty. In [Haedongjukji] written by Choi Yeong-nyeon in the late Joseon Dynasty, a more specific hangover food was recorded, which is 'Hyojonggaeng', the first delivery hangover soup. 'Hyojonggaeng', which means soup eaten when the dawn bell rings, is said to have been boiled all night in Gaengchon, a village that boiled soup in Namhansanseong Fortress, wrapped in a cloth, and delivered to the noble families inside the four gates around the time the dawn bell rings... Let's take a look at Joseon's luxurious hangover soup filled with luxurious ingredients such as abalone, sea cucumber, ribs, and pine mushrooms. ■ Haejangguk was a food for market workers outside the four gates. So how did the soups and broths called haejangguk today come about? During the Joseon Dynasty, when land routes were not developed, local goods and grains were brought in through the waterways of the Han River, and there were 11 ferries in the Han River basin. Among them, the ferry at Ttukseom, which was the largest gathering place for goods, was where porters and horse-drawn carriages gathered from dawn, and food that could fill their stomachs before starting work was created. It was Gukmal-i Tteok. In the Ttukseom area near the vegetable fields, Ugeoji was common, and Gukmal-i Tteok, which was made by adding the stickiness of red bean paste glutinous rice injeolmi to Ugeoji, was the source of labor for the early morning workers. In addition, a firewood market opened in the old Jongno area, and what satisfied the hunger of these lumberjacks was Seonji Haejangguk of Cheongjin-dong. We met Director Lee Jang-ho at a Cheongjin-dong Haejangguk restaurant that has been around for nearly 80 years and talked about the story of the film industry's haejangguk. From the abundant Seonji and piled up bones to the chance to see stars. In those days, wasn't the early morning hangover soup restaurant a bonus to an ordinary daily life? ■ Why were the byproducts of cows and pigs used as ingredients for hangover soup? When acetaldehyde accumulates in the body after drinking, the body feels tired, and we perceive this feeling of fatigue as a hangover. A lot of energy is needed to break down this acetaldehyde, and this energy can be consumed through high-protein foods. Byproducts of cows and pigs, such as blood and intestines, are cheaper than meat, making them perfect ingredients for hangover soup. We headed to Majang-dong, the largest livestock market in Korea, to examine the ingredients for hangover soup and take a peek at their tables. We also introduce pig parts that are not wasted at the central market. Let's fall in love with the other charm of hangover soup that is as warm as the warm hospitality of the market. ■ Hangover soup that comforts the hard lives of urban workers Hangover soup has developed in various forms through workers at ferries and markets based on our soup and banquet culture, and has become a definite culture with the winds of industrialization and modernization. Let's meet a bowl of haejangguk, which leads a hard day to another hope, through the dining table of a modern urban worker. For them, the meaning of a glass of makgeolli and a hot haejangguk after work might be the driving force for living today. The mother of heavy equipment technician Yoon Byeong-seon prepares haejangguk with the same heart today, worrying about her son who is over 50 years old. It is said that the spicy gamjatang used to have a white, white soup... Korean Dining Table (Thursday evening 7:40 p.m. KBS1) "Hot Comfort - Haejangguk" (Aired on February 14, 2013) #KoreanDinner #Haejangguk #Relief ✔ Documentary is KBS KBSDocumentary Official Channel 📺 ✔ Subscribe to KBSDocumentary ➡️ / @kbsdocumentary The current situation and content may differ slightly depending on the time of video broadcast. Defamatory and malicious comments may be deleted by the operator to protect the cast.