After just one taste of this slightly sweet tomato and herb soup, my family never went types of soup to canned soup again! I adapted this recipe from one I seen in an old cookbook.
Remove from the heat and cool slightly. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. It usually consists of dried Napa cabbage, vegetables and meat in a hearty beef broth. It means “soup to get sober” and is assumed to be the origin of haejangguk. The composition is same as the basic recipe of a present-day haejangguk. This dish seemed to be eaten not only by commoners. There are various types of haejangguk according to region based on ingredients and recipe that give each variety its own characteristic taste.
In the city of Jeonju, people eat “kongnamaul gukbap” as a haejangguk. A little lean kongnamul with the length of an index finger are poached in water diluted with a small amount of salt. There are also haejangguk with cold soup. Finely sliced squid like noodles is mixed with a sauce and cold water is poured over it along with ice cubes.
