Busan Uyu Hangover Soup
About Busan Uyu Hangover Soup
Originating from Busan, South Korea, the Busan Uyu Hangover Soup is an iconic dish that is known for its restorative properties. Traditionally consumed after a night of drinking, this comforting soup is cherished for its ability to alleviate hangover symptoms. The name 'Uyu' translates to 'milk,' as the dish is recognized for its creamy broth. Busan, being a coastal city, infuses its local seafood into the cuisine, giving the Uyu Hangover Soup a distinctively fresh and umami flavor profile.
The history of the hangover soup can be traced back through Korea’s cultural tapestry, where soups have been a staple for centuries. Over the years, variations of hangover soup have emerged across different regions, each with its unique twist. Busan's iteration stands out due to the inclusion of creamy elements and an emphasis on seafood.
Busan's vibrant culinary scene has elevated the Uyu Hangover Soup from humble origins to a revered dish, often enjoyed not only for curing hangovers but also as a wholesome meal peerlessly capturing the essence of Korean warmth and hospitality.
Ingredients
- Milk - 1 liter
- Dried anchovies - 50g
- Kelp - 10cm x 10cm piece
- Onion - 1 large, sliced
- Daikon radish - 200g, sliced
- Clams - 500g, cleaned
- Bean sprouts - 200g
- Garlic - 4 cloves, minced
- Gochugaru (Korean red pepper flakes) - 2 tablespoons
- Fish sauce - 2 tablespoons
- Tofu - 200g, cubed
- Eggs - 2
- Sesame oil - 1 tablespoon
- Salt to taste
- Green onions - 2 stalks, chopped
- Rice - for serving
Preparation
Preparing the Broth
Begin by making the base of the soup, which is the broth. In a large pot, add dried anchovies and kelp along with 1.5 liters of water. Bring it to a boil and then let it simmer for about 20 minutes. Remove the anchovies and kelp from the pot, leaving behind a clear broth.
Adding Vegetables and Seafood
Add sliced onion and daikon radish to the pot and continue to simmer until the radish becomes tender. Then, add the cleaned clams and bean sprouts to the soup.
Incorporating Milk and Seasoning
Pour in the milk to give the soup its characteristic creamy texture. Season the broth with minced garlic, gochugaru, and fish sauce. Adjust the salt as needed.
Adding Tofu and Eggs
Once the soup is well-seasoned, gently add the cubed tofu. Crack the eggs into the simmering broth to poach. Do not stir the soup, as this helps the eggs to set properly within the broth.
Finishing Touches
Drizzle sesame oil over the soup and garnish with chopped green onions. Allow the soup to simmer for a few more minutes to meld the flavors together.
Cooking Process
Throughout the cooking process, monitor the cooking time to ensure nothing is overcooked or undercooked. Timing is essential for achieving the perfect texture in both the ingredients and the broth.
Enjoying Busan Uyu Hangover Soup
Busan Uyu Hangover Soup is best enjoyed immediately after preparation while it is hot. Serve the soup with a bowl of steamed rice on the side, which you can add to the soup or eat separately. The combination of the creamy soup and the firm texture of the rice creates a harmonious balance of flavors and comfort.
This dish is perfect for cold days or when seeking a warm meal that comforts and revitalizes. Sharing the soup with friends or family enhances the experience, allowing everyone to enjoy the traditional Korean method of serving multiple side dishes, as every gathering around this soup becomes a shared journey through Korean culinary tradition.
Busan Uyu Hangover Soup is more than just a cure for overindulgence; it is an embrace after a long day, a reminder of Busan's rich culinary heritage, and a great way to experience the heart of Korean home cooking.