大白菜
This dish seemed to be eaten not only by commoners. According to "Haedong jukji" (海東竹枝), poetry collection written by Choe Yeong-nyeon (崔永年 1856∼1935), "haejangguk" is referred to as "hyojonggaeng" (), which literally means a "dawn bell soup". The book states that the area within Namhansanseong is known for making the soup well. The ingredients for the soup are inner parts of Napa cabbage, and "kongnamul" (soybean sprouts), mushrooms, galbi, sea cucumber, and abalone. They are mixed together with "tojang" (fermented bean paste) and are simmered thoroughly for a day. The cooked soup is then put into a "hangari" or earthen crock covered with a pad of cotton and sent to Seoul at night. When the dawn bell rings the time, the soup is delivered to a house of high-ranking officials. The "hangari" is still warm and the soup is very good for relieving hangovers. The record suggests that "hyojonggaeng" is either the first delivery food to cure a hangover after a banquet held by "jaesang" was ended or was used as a bribe.