What vegetable originating near the Beijing region of China is used in Haejang-guk?
Haejang-guk Haejang-guk (해장국 ) or hangover soup refers to all kinds of "guk" or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called "sulguk" (). It usually consists of dried Napa cabbage, vegetables and meat in a hearty beef broth. One type of haejangguk, Seonjiguk, includes sliced congealed ox blood (similar to black pudding) and another type, Sundaeguk includes a kind of blood sausage made with intestine stuffed with pig's blood and other ingredients.
Sagol Sagol (사골 ; 四骨 ), or beef leg bone, is an ingredient in Korean cuisine. Sagol is often boiled to make a broth, called sagol-yuksu (사골육수 ; 四骨肉水 ), or beef leg bone broth, for Korean soups such as "gomguk" (beef bone soup), "galbi-tang" (short rib soup), "tteokguk" (sliced rice cake soup), "kal-guksu" (noodle soup), or "gukbap" (soup with rice).